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These chewy espresso blondies are dense and full of caramel/butterscotch flavor, exactly how a blondie should be. #espresso #chocolate #blondies #dessert

Chewy Espresso Blondies

Blondies aren't blondies unless they're ridiculously chewy, so these ones nail that texture and add a little something something via espresso.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 servings
Calories 131 kcal

Ingredients

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • ½ teaspoon instant espresso powder
  • 6 tablespoons unsalted butter melted and cooled
  • ¾ cup packed light brown sugar
  • 1 large egg lightly beaten
  • 2 teaspoon vanilla extract
  • ¼ cup chopped milk chocolate or 1 ½ ounces
  • ¼ cup chopped dark chocolate or 1 ½ ounces
  • espresso salt for sprinkling on top

Instructions

  1. Mix the dry ingredients together in a medium bowl.
  2. Mix the butter and sugar together in a medium bowl until combined (it might not want to fully combine, so you can say good enough if the sugar is wet and you've been mixing for a solid minute). Mix in the egg and vanilla. Fold in the dry ingredients until just combined. Fold in the chocolate.
  3. Pour into a well-greased (you can use a foil sling but you really don't need to) 8x8” pan and smooth the top.
  4. Bake at 350F until the edges are set and golden, but the center is slightly underdone, 18-22 minutes. When in doubt, underbake. Cool completely, then run a knife around the edge. Cut into squares, sprinkle with espresso salt and serve.

Recipe Notes

Adapted very slightly from Food52 (who adapted from Cook’s Illustrated, July 2005).