Buttery, caramel bars with puddles of chocolate and a splash of coffee – these will just melt in your mouth! These glutenfree Chocolate Chip Coffee Blondies are pure decadence and will satisfy all sweet cravings.
Imagine toffee, chocolate and coffee all rolled up into one – that’s just what these bars will bring you.
I ended up making these after scrolling through one of my favorite baker’s blogs – The Vanilla Bean blog by Sarah Kieffer. She created a beautiful Coffee Blondies recipe which I could not get out of my mind. I ended up changing her recipe around a bit – swapping brown sugar for coconut sugar and using buckwheat flour instead of all-purpose. Thus, making these glutenfree and refined sugarfree!
There is nothing subtle about these Chocolate Chip Coffee Blondies – the flavours are very intense and rich. Good old coffee & chocolate with a buttery soft centre and crispy top. It’s worth every bite, I promise!
Baking with coffee has become a recent pattern in my kitchen adventures. As someone who is not even a regular coffee drinker, I have come to appreciate how transformative this ingredient can be in a dessert. It does not have an overpowering quality (if used sparingly) but enhances chocolate so beautifully! It has become such a staple in my baking that I have a jar of coffee in my fridge so that I do not have to brew small amounts all the time.
If you are in the mood for a sweet indulgence, give these a go. They’re easy to make, don’t need many ingredients and such a wonderful treat!
How to make the Chocolate Chip Coffee Blondies
Start with the butter and sugar – if you are using salted butter then you can forgo the salt. If not, add your teaspoon of salt here. Instead of creaming them together, this recipe calls for the dissolving sugar method.
Heat the butter and sugar on medium heat in a pan. I used coconut sugar, but you can make them with brown sugar as well. You don’t want to get this mixture boiling, just simmering and well mixed.
This process browns our butter and melts it, which not only lends to a deeper flavour but melted butter will make the bars more moist.
This process also caramelises the sugar, which gives these blondies a chewy, toffee-like bite!
It’s important to let the melted sugar & butter mixture cool at this point – if it is still warm when you need to mix your dry ingredients, the batter can get clumpy.
After the mixture reaches room temperature, whisk in your egg, vanilla and brewed coffee. At this stage, your mixture will be thick and glossy.
Now for the dry ingredients – mix together the flour and baking powder. Then sift it into your wet ingredients bowl and start folding everything together.
About halfway through your folding in the flour, start adding the chocolate. I start adding at this stage so that the chocolate gets evenly mixed in.
Once everything is well mixed and you are no longer getting streaks of flour in the mixture, pour it into a baking tin and send it in to the oven!
This will bake for about 18 – 20 minutes.
Variations for chocolate chip coffee blondie
Without egg – To make this recipe an eggless one, I recommend substituting the egg for a flax egg. 1 flax egg substitutes 1 egg.
All you need is to grind up flax seeds and mix 1 tablespoon of your flaxseed meal with 3 tablespoons of water. Mix them up and let the mixture set in the fridge for 15-20 minutes. When chilled, the texture is gelatinous
Regular Flour – If you do not have buckwheat flour, go ahead and use all-purpose. I used that the first time I made this recipe and it was just as delicious! You can even experiment with other kinds of flour
Brown Sugar – I used coconut sugar in this recipe to make it a tad (just a tad) healthier. You can use brown sugar instead, with the exact same quantities.
To make this completely vegan, coconut oil will work very well here as will plant-based butter, if you have access to it.
Feel like adding in some nuts? Go ahead, stir in some walnut or pecans, almonds even.
Chocolate Chip Coffee Blondies
- 1/2 cup Butter I used salted butter.
- 1 cups Coconut sugar
- 2 tbsp Brewed coffee, cooled
- 1 Egg
- 1 tsp Vanilla extract
- 1.5 cups Buckwheat flour
- 1.5 tsp Baking powder
- 1/2 cup Dark chocolate chips 70%
- Preheat the oven to 180C. Line a 9" pan with parchment paper.
- Heat the butter and sugar in a small saucepan until the sugar dissolves and the mixture is barely simmering.
- Take it off the heat and let this mixture come to room temperature.
- Once its cooled, add the egg, vanilla extract,and brewed coffee.
- Sift the flour and baking powder together and fold it into the wet ingredients.
- Halfway through, fold in the chocolate chips.
- Pour into the prepared pan and bake for 18-20 minutes.
- Don't overbake these. We want them gooey and soft!
- Let cool in the pan for 20-30 minutes, before turning them out on a cooling rack.
- Cut into squares. And enjoy!