Salted Espresso Chocolate Chunk Blondies Recipe
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.
- 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
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
- 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.
- 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.
- Add leavening: Whisk in the baking soda evenly into the wet mixture to help the blondies rise during baking.
- 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.
- 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.
- 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.
- 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.
- 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
