Salted Espresso Chocolate Chunk Blondies Recipe
Indulge in these rich and chewy Salted Espresso Chocolate Chunk Blondies, featuring a perfect balance of buttery sweetness, bold espresso flavor, and melty chunks of dark and milk chocolate. Finished with a sprinkle of flaky sea salt, these blondies offer a delightful contrast of flavors and textures, perfect for an afternoon treat or dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (melted and browned)
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tbsp vanilla extract
Dry Ingredients
- 1/2 cup dark brown sugar
- 1/3 cup white sugar
- 2 tsp espresso powder
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
Chocolate
- 1/2 cup dark chocolate (chopped)
- 1/2 cup milk chocolate (chopped)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line an 8×8 inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Brown the Butter: In a medium pan over medium heat, melt the butter. Continue stirring as it bubbles, crackles, and foams, until it turns a golden brown color and emits a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl. Allow to cool for at least 20 minutes to avoid cooking the eggs in the next step.
- Combine Sugars and Espresso: In a large mixing bowl, whisk together the cooled browned butter, dark brown sugar, white sugar, and espresso powder until smooth and well combined.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Using a spatula, fold the dry ingredients gently into the wet mixture until no dry streaks remain. Be careful not to overmix to keep the blondies tender.
- Add Chocolate Chunks: Fold in the chopped dark and milk chocolate pieces a few times to distribute evenly throughout the batter.
- Transfer Batter and Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Optionally top with extra dark chocolate chunks for added texture and flavor. Bake for 25-30 minutes until the edges turn light golden brown and the center is just set and slightly puffy.
- Cool and Finish: Remove from the oven and allow the blondies to cool completely in the pan. For a finishing touch, sprinkle flaky sea salt on top to enhance flavor before slicing and serving.
Notes
- Room temperature eggs help achieve a smooth batter and better rise.
- Cooling the browned butter before mixing prevents eggs from scrambling.
- Do not overmix the batter to keep blondies tender and moist.
- Flaky sea salt on top balances the sweetness and enhances the espresso flavor.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
Keywords: blondies, espresso blondies, chocolate chunk blondies, salted blondies, baked dessert, coffee infused dessert
