Espresso Chocolate Chip Blondie Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Espresso Chocolate Chip Blondies

Hey everyone! If you’re anything like me, you’re always on the lookout for a treat that’s a little bit special, but doesn’t require a ton of fuss. These Espresso Chocolate Chip Blondies are exactly that. I first made these on a rainy afternoon when I was craving something comforting and chocolatey, and the hint of espresso just took them to another level. They’re chewy, fudgy, and seriously addictive. Let’s get baking!

Why You’ll Love This Recipe

These blondies are a delightful twist on the classic chocolate chip cookie. The espresso powder enhances the chocolate flavor beautifully, creating a sophisticated yet comforting dessert. Plus, they’re surprisingly easy to make – perfect for a weekend baking project or when you need a quick sweet fix. They’re also wonderfully portable, making them great for picnics, potlucks, or just enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious blondies:

• 2.25 cups (281g) all-purpose flour
• 0.75 cup (170g) unsalted butter, melted
• 1 teaspoon (5g) baking soda
• 1.5 teaspoons (8g) cornstarch
• 0.25 cup (50g) granulated sugar
• 1 cup (200g) light brown sugar, packed
• 1 large egg
• 1 egg yolk
• 1 teaspoon (2g) espresso powder
• 1 tablespoon (15ml) hot water
• 2 teaspoons (10ml) vanilla extract
• 0.5 teaspoon (2.5g) salt
• 1 cup (170g) semisweet chocolate chips

Ingredient Notes

Let’s talk ingredients! A few things will really make these blondies shine.

• Espresso Powder: Don’t skip this! It doesn’t make the blondies taste like coffee, but it deepens the chocolate flavor and adds a lovely complexity. If you’re a serious coffee lover, feel free to add a little extra – maybe 1.5 teaspoons.
• Butter: I use unsalted butter so I can control the salt level. Make sure it’s melted but not browned for this recipe. Though, if you do want to brown the butter (and add a nutty flavour!), go for it! Just let it cool slightly before using.
• Chocolate Chips: Semisweet chocolate chips are my go-to, but you could definitely use dark chocolate chips if you prefer a more intense chocolate flavour. I’ve even used milk chocolate chips when baking with my niece, and she loved them!
• Flour: Spoon and level your flour when measuring to avoid adding too much. This helps keep the blondies soft and chewy.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line an 11×7-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it super easy to lift the blondies out later.
2. In a small bowl, dissolve the espresso powder in the hot water. Set aside – this little mixture packs a flavour punch!
3. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Beat until well combined. Then, add the egg and egg yolk, mixing until smooth. Stir in the espresso mixture and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Gently fold in the chocolate chips.
6. Pour the dough into the prepared baking pan and spread it evenly.
7. Bake for 26-28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang and slicing into squares.

Expert Tips

Want to make sure your blondies are perfect every time? Here are a few tips:

• Chewy vs. Cakey: For chewier blondies, use more brown sugar than granulated sugar. For a more cakey texture, use more granulated sugar.
• Don’t Overbake: This is the biggest mistake people make! Blondies are meant to be slightly underbaked. They’ll continue to set as they cool.
• Cool Completely: I know it’s tempting to dig in while they’re warm, but letting them cool completely will make them easier to slice neatly.

Variations

These blondies are a great base for experimentation!

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum.
• Spice Level: Add a pinch of cinnamon or cardamom to the dry ingredients for a warm, fragrant twist. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: These make wonderful gifts during Diwali or Christmas! Package them in festive tins or wrap them in colourful ribbons.

Serving Suggestions

These blondies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store leftover blondies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 2 months.

FAQs

Got questions? I’ve got answers!

(1) Can I use instant coffee instead of espresso powder?

You can, but the flavour won’t be as concentrated. Use about 1-2 teaspoons of instant coffee granules dissolved in the hot water.

(2) How do I know when the blondies are done?

Look for golden brown edges and a toothpick inserted into the center coming out with a few moist crumbs. Remember, they’ll continue to set as they cool.

(3) Can I add nuts to this recipe? What kind would you recommend?

Absolutely! Walnuts, pecans, or macadamia nuts would all be delicious. Add about 1/2 cup of chopped nuts to the batter along with the chocolate chips.

(4) Can these blondies be made ahead of time?

Yes! You can bake them a day or two in advance and store them in an airtight container.

(5) What’s the best way to cut blondies neatly?

Use a sharp knife and wipe it clean with a damp cloth between each cut. Cooling them completely first also helps!

Enjoy baking (and eating!) these Espresso Chocolate Chip Blondies. I hope they bring a little sweetness to your day!