Salted Espresso Chocolate Chunk Blondies Recipe

Introduction

Salted Espresso Chocolate Chunk Blondies offer a rich, buttery base enhanced by the bold flavors of espresso and dark chocolate. These chewy, decadent bars balance sweetness with a touch of sea salt, making them a perfect treat for coffee and chocolate lovers alike.

Ingredients

• ½ cup (113g) unsalted butter, melted
• ½ cup (110g) packed dark brown sugar
• ½ cup (100g) granulated sugar
• 1 teaspoon (5ml) pure vanilla extract
• 1 large egg at room temperature
• 1 large egg yolk
• 2 teaspoons espresso powder
• ½ teaspoon salt
• ⅛ teaspoon baking soda
• 1 cup plus 2 tablespoons (160g) all-purpose flour
• 1 cup (142g / 5oz) dark chocolate, coarsely chopped plus extra for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal.
2. Step 2: In a large bowl, combine the melted butter, dark brown sugar, granulated sugar, vanilla extract, egg, egg yolk, espresso powder, and salt. Whisk vigorously until the mixture is smooth and glossy.
3. Step 3: Whisk in the baking soda. Slowly sprinkle the flour over the batter, then fold it in gently until just combined.
4. Step 4: Stir in the coarsely chopped dark chocolate chunks, folding them evenly throughout the batter.
5. Step 5: Spread the thick batter evenly into the prepared pan. Scatter additional dark chocolate chunks on top for extra indulgence.
6. Step 6: Bake for 25 to 30 minutes, until the top turns evenly golden brown, the edges are deeply browned, and the center has puffed up then fallen slightly. The blondies should feel just slightly soft in the center.
7. Step 7: Remove the pan from the oven and transfer it to a wire rack. While still warm, sprinkle sea salt flakes over the top. Allow the blondies to cool completely before lifting them out using the parchment overhang and cutting into squares.

Tips & Variations

• Use freshly ground espresso powder for a more pronounced coffee flavor.
• Swap dark chocolate chunks for white or milk chocolate to change the sweetness balance.
• Add chopped toasted nuts like walnuts or pecans for extra texture.
• If you prefer a softer center, bake for closer to 25 minutes; for chewier blondies, bake up to 30 minutes.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute instant coffee for espresso powder?

Yes, instant coffee can be used if espresso powder is unavailable, but espresso powder provides a richer and more intense flavor that complements the chocolate best.

How do I know when the blondies are perfectly baked?

The edges should be golden brown and set, and the center will puff up during baking then fall slightly. The middle should still feel just a little soft to the touch, as they firm up while cooling.

Salted Espresso Chocolate Chunk Blondies Recipe

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5 from 384 reviews

These Salted Espresso Chocolate Chunk Blondies feature a rich blend of espresso powder and dark chocolate chunks, delivering a perfect balance of sweet, salty, and robust coffee flavors. Soft and chewy with a slightly crisp edge, these blondies are an indulgent treat ideal for any coffee and chocolate lover.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 squares 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (113g) unsalted butter, melted
• 1 teaspoon (5ml) pure vanilla extract
• 1 large egg, at room temperature
• 1 large egg yolk

Dry Ingredients

• ½ cup (110g) packed dark brown sugar
• ½ cup (100g) granulated sugar
• 2 teaspoons espresso powder
• ½ teaspoon salt
• ⅛ teaspoon baking soda
• 1 cup plus 2 tablespoons (160g) all-purpose flour

Chocolate

• 1 cup (142g / 5oz) dark chocolate, coarsely chopped, plus extra for topping
• Sea salt flakes, for sprinkling on top

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving about a 2-inch overhang on all sides for easy removal.
2. Mix wet ingredients: In a large bowl, combine the melted butter, dark brown sugar, granulated sugar, vanilla extract, whole egg, egg yolk, espresso powder, and salt. Whisk vigorously until the mixture is completely smooth and glossy, ensuring all ingredients are thoroughly blended.
3. Add leavening: Whisk in the baking soda evenly into the wet mixture to help the blondies rise during baking.
4. Incorporate flour and chocolate: Gradually sprinkle the all-purpose flour over the batter and gently fold it in with a spatula. Add the coarsely chopped dark chocolate chunks and fold them evenly into the batter to distribute throughout.
5. Transfer and top: Spread the thick batter evenly into the prepared pan. Scatter additional dark chocolate chunks over the top to create a luscious, chocolatey surface.
6. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The top should turn an even golden brown, edges will be deeply browned, and the center will puff up then fall slightly. The blondies should feel just slightly soft in the middle when done.
7. Cool and finish: Remove the pan from the oven and transfer it to a wire rack. While still warm, sprinkle with sea salt flakes. Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
8. Serve: These salted espresso chocolate chunk blondies are best enjoyed the same day for optimal texture and flavor.

Notes

• Using high-quality dark chocolate enhances the richness and depth of flavor in these blondies.
• Letting the blondies cool completely before cutting helps achieve clean edges and prevents crumbling.
• For an extra espresso kick, you can increase the espresso powder up to 3 teaspoons, but this may intensify the coffee flavor.
• Store leftover blondies in an airtight container at room temperature for up to 2 days.
• Sea salt flakes are preferred for topping as they provide a delicate crunch and balanced saltiness.

Keywords: blondies, salted blondies, espresso blondies, chocolate chunk blondies, coffee dessert, baked dessert