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–+ servings

Espresso Blondies

4 from 1 review
I have high standards for all my blondies - they must be butterscotchy-sweet, fudgy like brownies and just a bit unique. These Espresso Blondies fit that bill. They are packed with coffee flavor, but only enough to balance out the sweetness of the chewy, fudgy blondie. You can add more white chocolate chips to the batter if you want an extra white-chocolate-mocha feel - who am I to stop you?
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9

Equipment

Ingredients

  • 170g white chocolate, chopped
  • 1/2 cup (113g) salted butter, cubed
  • 1 tablespoon molasses
  • 1/2 cup (100g) dark brown sugar
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons neutral oil, such as vegetable, canola, grapeseed
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon instant coffee mix
  • 2 teaspoons espresso coffee grounds, divided
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon Diamond Crystal kosher salt

Instructions 

  1. Position a rack to the center of the oven and preheat to 350°F.
  2. In a heatproof bowl that fits over the top of a medium pot, add 170 grams of white chocolate, 113 grams of butter, and 1 tablespoon of molasses. Add three inches of water to the medium pot and place the bowl over the top. Using the double-boil method, bring the pot of water to a simmer and melt the chocolate, butter and molasses together, stirring constantly to combine. When everything is melted, move the bowl to the counter and add 100 grams of dark brown sugar, whisk vigorously. The fat of the butter will start to separate, but that’s normal, don’t stress.
  3. In a separate small bowl, whisk together 1 egg, 2 egg yolks, 2 tablespoons of oil, 1 tablespoon of vanilla extract, 1/2 teaspoon of instant coffee mix and 1 1/2 teaspoons of espresso grounds.
  4. Pouring very slowly and stirring constantly, gradually drizzle the egg mixture into the chocolate mixture. It should seize up into a glossy batter.
  5. Add 160 grams of flour, 1/2 teaspoon of baking powder and 1 teaspoon of salt. Stir together with a spatula until just combined.
  6. Pour the batter into a parchment-lined 8x8 inch baking dish. Tap the pan to evenly spread out the batter, and top with the remaining espresso grounds. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. *And the most crucial step - It will feel kind of cakey right out of the oven, so cool in the fridge for 45-60 minutes or until the bottom of the tin is cool. A longer chill is always better. This will reward you with the ultimate blondie-fudginess (and yes, you can reheat them!)
Serving: 1 blondieCalories: 331kcalCarbohydrates: 32gProtein: 4gFat: 21g