Salted Espresso Chocolate Chunk Blondies
Salted Espresso Chocolate Chunk Blondies
Ingredients
For the Blondies
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons espresso powder
- 1 cup dark chocolate chips
- 1/4 cup dark chocolate chips, for topping
- 1/2 teaspoon flaky sea salt, for topping, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
Gently fold in the 1 cup of dark chocolate chips into the blondie batter until evenly distributed.
⏱️ 2 min
- 6
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.
⏱️ 1 min
- 7
Sprinkle the remaining 1/4 cup of dark chocolate chips over the top of the batter for an extra chocolatey finish.
⏱️ 1 min
- 8
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.
⏱️ 30 min•🌡️ 350
- 9
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.
⏱️ 20 min
- 10
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Espresso Chocolate Chunk Blondies
Ingredients
For the Blondies
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons espresso powder
- 1 cup dark chocolate chips
- 1/4 cup dark chocolate chips, for topping
- 1/2 teaspoon flaky sea salt, for topping, as needed
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
Gently fold in the 1 cup of dark chocolate chips into the blondie batter until evenly distributed.
⏱️ 2 min - 6
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.
⏱️ 1 min - 7
Sprinkle the remaining 1/4 cup of dark chocolate chips over the top of the batter for an extra chocolatey finish.
⏱️ 1 min - 8
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.
⏱️ 30 min•🌡️ 350 - 9
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.
⏱️ 20 min - 10
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.
⏱️ 2 min