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Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. Lightly grease the parchment paper if desired.

In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Whisk thoroughly until the mixture is smooth and well combined, about 1-2 minutes.

Crack in the large eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated. The mixture should be glossy and smooth.

In a separate medium bowl, whisk together the all-purpose flour and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix the batter.

Gently fold in the 1 cup of dark chocolate chips into the blondie batter until evenly distributed.

Pour the blondie batter into the prepared 8x8 inch baking dish. Use a spatula to spread the batter evenly to the edges of the pan.

Sprinkle the remaining 1/4 cup of dark chocolate chips over the top of the batter for an extra chocolatey finish.

Bake for 25-30 minutes, or until the edges are set and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake to ensure a chewy texture.

Remove the blondies from the oven and let them cool in the pan on a wire rack for at least 15-20 minutes. While still warm, sprinkle the flaky sea salt evenly over the top.

Once cooled completely (or mostly cooled for warm, gooey blondies), use the parchment paper overhang to lift the blondies out of the pan. Slice into 9-12 squares and serve.


Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. Lightly grease the parchment paper if desired.

In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Whisk thoroughly until the mixture is smooth and well combined, about 1-2 minutes.

Crack in the large eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully incorporated. The mixture should be glossy and smooth.

In a separate medium bowl, whisk together the all-purpose flour and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix the batter.

Gently fold in the 1 cup of dark chocolate chips into the blondie batter until evenly distributed.

Pour the blondie batter into the prepared 8x8 inch baking dish. Use a spatula to spread the batter evenly to the edges of the pan.

Sprinkle the remaining 1/4 cup of dark chocolate chips over the top of the batter for an extra chocolatey finish.

Bake for 25-30 minutes, or until the edges are set and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake to ensure a chewy texture.

Remove the blondies from the oven and let them cool in the pan on a wire rack for at least 15-20 minutes. While still warm, sprinkle the flaky sea salt evenly over the top.

Once cooled completely (or mostly cooled for warm, gooey blondies), use the parchment paper overhang to lift the blondies out of the pan. Slice into 9-12 squares and serve.
