Chocolate Chip Coffee Blondies -

16 squares on blondies on parchment paper.

5 from 2 votes

Chocolate Chip Coffee Blondies

These chocolate chip coffee blondies are rich, chewy, and packed with melty chocolate and a bold coffee flavor. Made in one bowl with simple pantry ingredients, this easy blondie recipe is perfect for everyday baking.

Prep Time20

Cook Time25

Course: Dessert

Cuisine: American

Servings: Squares

Calories: 207kcal

Author: Natasha Minocha

Ingredients

2/3 cup Butter I used salted butter.
1 cup Light brown sugar
2 tbsp Instant coffee, dissolved in 2 tbsp hot water
1 Egg
1 Egg yolk
1.5 tsp Vanilla extract
1.5 cups All-purpose flour
1.5 tsp Baking powder
1/2 cup Dark chocolate chips 55%

US Customary - Metric

Instructions

Preheat the oven to 180 C / 350 F. Line an 8" pan with parchment paper.
In a large microwave-safe bowl, combine butter and brown sugar.
Microwave in 30-second bursts until the butter melts. Whisk well and allow to cool for a few minutes.
2/3 cup Butter, 1 cup Light brown sugar
Mix 2 tablespoons of instant coffee powder and 2 tablespoons of hot water.
Once the butter-sugar mixture is at room temperature, whisk in the egg, egg yolk, vanilla extract, and the coffee.
2 tbsp Instant coffee, dissolved in 2 tbsp hot water, 1 Egg, 1 Egg yolk, 1.5 tsp Vanilla extract
Add in the flour and baking powder. Mix until just combined.
1.5 cups All-purpose flour, 1.5 tsp Baking powder
Fold in the chocolate chips.
1/2 cup Dark chocolate chips 55%
Spread the batter in the prepared pan. Scatter some more chocolate chips if you want.
Bake at 180 C/ 350 F for 22-25 minutes until the top is golden brown and the center is still slightly soft. The blondies will puff up in the oven, then settle as they cool. Don't overbake these. We want them gooey and soft!
Allow to cool for at least 2 hours before slicing.
Cut into squares. And enjoy!

Video

Notes

Use good-quality chocolate for the best-tasting blondies.
You can use a bigger-sized pan, but the blondies will be thinner. Please adjust the baking time accordingly, as they will bake faster.
For the best chewy texture, don’t overmix the batter.
Slightly underbake for fudgy blondies. The center should still look slightly soft when you take the pan out of the oven. Overbaking will make them dry instead of soft and gooey.
Line your baking pan with parchment paper for easier clean up.
Allow the blondies to cool for at least 2 hours before slicing them. This helps in getting neat slices and the fudgiest texture.
Please use a kitchen scale to measure the ingredients for more accurate and consistent results.
This recipe has been adapted from Vanilla Bean Blog.

Nutrition