Dessert

Salted Espresso Chocolate Chunk Blondies Recipe

ByElena Hart January 21, 2026January 21, 2026

Introduction

These Salted Espresso Chocolate Chunk Blondies combine rich brown butter and bold espresso for a decadent twist on a classic treat. Loaded with chunks of dark and milk chocolate and finished with a sprinkle of flaky sea salt, they offer the perfect balance of sweet and savory in every bite.

The image shows two thick square cookie bars stacked on a white marbled surface with parchment paper. Each cookie bar has a golden brown textured surface with melted and chunky chocolate pieces embedded throughout. The top cookie bar is broken, revealing a soft, chewy inside with gooey, rich melted chocolate and a sprinkle of coarse salt on top. The chocolate chunks vary in size and are spread unevenly, adding a contrasting dark brown color to the lighter cookie dough base. The sunlight highlights the textures and gives a warm tone to the cookie bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (melted)
1/2 cup dark brown sugar

1/3 cup white sugar
2 tsp espresso powder

1 egg (room temperature)
1 egg yolk (room temperature)

1 tbsp vanilla
1 cup all-purpose flour
1/2 tsp salt

1/2 tsp baking powder
1/2 cup dark chocolate (chopped)
1/2 cup milk chocolate (chopped)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper and set aside.
Step 2: Brown the butter by melting it in a medium pan over medium heat. Stir constantly to prevent burning. The butter will foam and then begin to turn golden brown with a nutty aroma—this should take about 5 minutes. Once browned, transfer the butter to a glass bowl and let it cool for at least 20 minutes.
Step 3: In a large bowl, whisk together the cooled browned butter, dark brown sugar, white sugar, and espresso powder until smooth and combined.

Step 4: Add the egg, egg yolk, and vanilla extract to the bowl, continuing to whisk until fully incorporated.
Step 5: Gently fold in the flour, baking powder, and salt using a spatula. Mix just until no dry streaks remain—avoid overmixing to keep the blondies tender.
Step 6: Stir in the chopped dark and milk chocolate chunks a few times to distribute evenly throughout the batter.

Step 7: Pour the batter into the prepared pan and spread it evenly. Optionally, press some extra dark chocolate chunks on top for added texture.
Step 8: Bake for 25 to 30 minutes until the center is slightly puffed and the edges turn light golden brown. Let the blondies cool completely in the pan, then sprinkle with flaky sea salt before slicing and serving.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder to 3 teaspoons or replace it with finely ground coffee beans.

Use a mix of bittersweet and white chocolate chunks for a different flavor profile.
Ensure the butter is cool before mixing with the eggs to prevent them from cooking or curdling.
Swap the walnuts or pecans into the batter if you like added crunch.

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. To reheat, warm in the microwave for 10-15 seconds or enjoy them chilled for a fudgy texture.

How to Serve

The image shows two thick cookie bars stacked on top of each other on light brown parchment paper over a white marbled surface, with the top bar having a bite taken out of it. Each cookie bar has a golden-brown textured outside with large chunks of melted light and dark chocolate embedded inside and on top, creating rich pockets of gooey chocolate. Some coarse sea salt crystals are scattered on the surface of the cookie, adding a slight sparkle and texture contrast. The cookie dough looks soft and slightly crumbly, with chocolate melting into the cracks and crevices throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder provides a more concentrated and richer coffee flavor that complements the chocolate better.

What’s the best way to tell when the blondies are done?

The blondies are done when the edges look set and golden brown, and the center is slightly puffed but still soft. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.