Espresso Blondies

Posted on

Espresso blondies combine the best of brownies and chocolate chip cookies into one delicious bar with a coffee twist. They’re soft in the middle, chewy on the outside like a brownie, and have the amazing flavor of a chocolate chip cookie. Plus, they’re super easy to make in one bowl, just like cookie dough. Simply spread the batter in a pan and bake. This espresso version includes a bit of espresso powder for an extra kick.

Tips for the Best Espresso Blondies

Browned Butter: To get perfect browned butter, stir it constantly on medium heat. Once it turns light brown and smells nutty, transfer it to a bowl to cool.

Espresso Powder: Mix the espresso powder into the browned butter for a coffee-infused base. It’s optional but adds great flavor.

Whisk the Wet Ingredients First: Ensure the brown sugar, egg, and vanilla are smoothly whisked together before adding the flour and salt.

Mix-Ins: Fold in chocolate chips and optional toffee bits for added flavor and texture. The toffee adds sweetness and a caramel flavor that complements the espresso.

Bake Time: Bake for about 25 minutes until the edges pull away slightly and the center is set but still soft for perfect chewiness.


Can I Use Ground Espresso Instead of Espresso Powder?

Yes! You can substitute ground espresso for instant espresso powder. Make sure to finely grind the espresso beans.

Can I Omit the Toffee Bits?

Absolutely! Toffee bits add a caramelized flavor, but you can leave them out for a more classic blondie.

How Should I Store These Blondies?

Wrap each blondie individually in plastic wrap and store in an airtight container at room temperature for up to three days, or in the freezer for longer freshness.

Can I Double the Recipe?

Yes! Just adjust the baking time accordingly and use a larger baking pan.

Espresso Blondies

Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Servings 9


  • – 1 stick browned butter ½ cup
  • – 1 cup brown sugar not packed
  • – 1 large egg
  • – 1 tablespoon vanilla extract
  • – ½ teaspoon almond extract optional
  • – 1 cup all-purpose flour
  • – ½ teaspoon kosher salt
  • – 1 cup chocolate chips
  • – ½ cup toffee bits optional for a sweeter, butterscotch flavor
  • – 2 teaspoons espresso powder or instant espresso


  • Preheat the oven to 350°F. Spray an 8×8-inch baking pan with cooking spray or line with parchment paper.
  • In a small saucepan on medium heat, brown the butter, stirring constantly to avoid burning. Once it turns light brown and smells nutty, scrape it into a bowl and let it cool for 10 minutes.
  • Mix the espresso powder into the cooled browned butter.
  • Add the brown sugar, egg, vanilla extract, and almond extract (if using) to the butter mixture. Whisk until smooth.
  • Fold in the flour and salt until just combined.
  • Fold in the chocolate chips and toffee bits (reserving some for the top if desired).
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for about 25 minutes until the edges just start to pull away from the pan and the center is set but still soft.
  • Let cool, then cut into squares and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating