Chocolate Chip Coffee Blondies
These chocolate chip coffee blondies are soft, chewy, fudgy, and crammed with melty chocolate and a delicious coffee kick! Made in one bowl with simple ingredients, this easy blondie recipe comes together quickly with the perfect balance of chocolate and coffee flavors.
There is nothing subtle about these coffee blondies - they are rich, bold, buttery, and deeply flavorful with soft chewy centers and crisp tops. The kind of easy, everyday bake that feels special enough for sharing but simple enough to make when the craving strikes!
Enjoy a coffee and chocolate combo? Then you must try my eggless chocolate chip cookies, Swedish chocolate cake, coffee hazelnut madeleines, and mocha cupcakes!
Jump toHideShow
Why You'll Love This Recipe
✨ These gooey chocolate chip blondies come together easily in one bowl - that means minimal clean up!!
✨ Chewy, fudgy, and rich with crisp edges and a crinkly top, these coffee blondies are incredibly satisfying.
✨Coffee adds so much depth of flavor without being overpowering, making these easy blondies a perfect “pick-me-up" just like my easy tiramisu!
✨ Made with simple pantry ingredients you most likely already have at home.
✨ Easy to adapt as a gluten-free blondie recipe with your favorite gluten-free flour. I love to make these with buckwheat flour!
Recipe Ingredients
Butter: I used salted butter. If using unsalted butter, add a quarter teaspoon of salt with the flour. We will be melting the butter, so no need to soften it.
Flour: Regular all-purpose flour gives these blondies their soft, chewy texture.
Sugar: I used light brown sugar, but dark brown sugar or coconut sugar is a good substitute.
Eggs: Use 1 large egg plus an extra yolk. The extra yolk is the secret to making richer, fudgier blondies - a trick I learnt while making my homemade cosmic brownies!
Coffee powder: I used instant coffee dissolved in hot water. You can also use espresso powder or strongly brewed coffee.
Chocolate: I love 55% or 70% dark chocolate in this blondie recipe. I use Callebaut couverture chocolate chips as they melt beautifully, giving those gooey chocolate puddles. You can also use semi-sweet chocolate chips or a chopped-up chocolate bar. Please make sure you’re using the best quality chocolate you can get.
Vanilla extract: This is what rounds up the flavors in this recipe. Use a good-quality store-bought or homemade vanilla extract.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Chocolate Chip Coffee Blondies
Video Recipe
Step-By-Step Instructions
Step 1: In a large microwave-safe bowl, combine butter and brown sugar. Microwave in 30-second bursts until the butter melts.
Step 2: Whisk together very well. Allow the mixture to cool for a few minutes.
Step 3: Mix 2 tablespoons of instant coffee powder and 2 tablespoons of hot water. Add the coffee to the butter- sugar mixture, along with the eggs and vanilla extract. Mix very well.
Step 4: Whisk in the flour and baking powder.
Step 5: Fold the chocolate chips into the batter.
Step 6: Spread the batter in your prepared pan and smooth the top.
Step 7: Bake for 25-30 minutes until the edges are set, the top is golden brown, and the center is still slightly soft. Cool for at least 2 hours before slicing.
Top Tips
- Use good-quality chocolate for the best-tasting blondies.
- For the best chewy texture, don’t overmix the batter.
- Slightly underbake for fudgy blondies. The center should still look slightly soft when you take the pan out of the oven. Overbaking will make them dry instead of soft and gooey.
- Line your baking pan with parchment paper for easier clean up.
- Allow the blondies to cool for at least 2 hours before slicing them. This helps in getting neat slices and the fudgiest texture.
- Please use a kitchen scale to measure the ingredients for more accurate and consistent results.
How To Store
These coffee chocolate chip blondies keep well in an air-tight container in the refrigerator for 3-4 days.
You can also freeze cooled and sliced blondies in a freezer-friendly container or ziplock bag for up to 1 month.
Recipe FAQs
What’s the difference between blondies and brownies?
Blondies are similar to brownies, but made without cocoa powder. They have a rich, buttery flavor with notes of caramel and vanilla, while brownies are more chocolate-forward because they are made with cocoa powder or melted chocolate.
Can I make these coffee blondies without coffee?
Yes, you can leave out the coffee and still get delicious chocolate chip blondies with a caramel, butterscotch flavor.
Why are my blondies dry and cakey?
Overmixing or overbaking the batter can make the blondies dry and cakey. For the best texture, mix the batter until just combined and slightly underbake the blondies. The edges should be set, but the center should still feel a little soft. A toothpick inserted in the center should come out with a few moist crumbs attached.
More Coffee Desserts
Recipe
Chocolate Chip Coffee Blondies
Ingredients
- 2/3 cup Butter I used salted butter.
- 1 cup Light brown sugar
- 2 tbsp Instant coffee, dissolved in 2 tbsp hot water
- 1 Egg
- 1 Egg yolk
- 1.5 tsp Vanilla extract
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 1/2 cup Dark chocolate chips 55%
Instructions
- Preheat the oven to 180 C / 350 F. Line an 8" pan with parchment paper.
- In a large microwave-safe bowl, combine butter and brown sugar.Microwave in 30-second bursts until the butter melts. Whisk well and allow to cool for a few minutes.2/3 cup Butter, 1 cup Light brown sugar
- Mix 2 tablespoons of instant coffee powder and 2 tablespoons of hot water.Once the butter-sugar mixture is at room temperature, whisk in the egg, egg yolk, vanilla extract, and the coffee.2 tbsp Instant coffee, dissolved in 2 tbsp hot water, 1 Egg, 1 Egg yolk, 1.5 tsp Vanilla extract
- Add in the flour and baking powder. Mix until just combined.1.5 cups All-purpose flour, 1.5 tsp Baking powder
- Fold in the chocolate chips.1/2 cup Dark chocolate chips 55%
- Spread the batter in the prepared pan. Scatter some more chocolate chips if you want.
- Bake at 180 C/ 350 F for 22-25 minutes until the top is golden brown and the center is still slightly soft. The blondies will puff up in the oven, then settle as they cool. Don't overbake these. We want them gooey and soft!
- Allow to cool for at least 2 hours before slicing.
- Cut into squares. And enjoy!
Video
Notes
- Use good-quality chocolate for the best-tasting blondies.
- You can use a bigger-sized pan, but the blondies will be thinner. Please adjust the baking time accordingly, as they will bake faster.
- For the best chewy texture, don’t overmix the batter.
- Slightly underbake for fudgy blondies. The center should still look slightly soft when you take the pan out of the oven. Overbaking will make them dry instead of soft and gooey.
- Line your baking pan with parchment paper for easier clean up.
- Allow the blondies to cool for at least 2 hours before slicing them. This helps in getting neat slices and the fudgiest texture.
- Please use a kitchen scale to measure the ingredients for more accurate and consistent results.
- This recipe has been adapted from Vanilla Bean Blog.
This recipe is really good and very easy also just follow the tips 😍
Natasha Author
Thank you so much for your wonderful review, Samriti!xx
Any substitute for egg.
We are jains don't eat eggs.
Recipie looks interesting would like to make the eggless version pls help
Natasha Author
Hi Devangshi, I haven't tested this recipe without eggs. But you could try this with flax egg, ie 1 tbsp flax powder mixed with 3 tbsp water. This is the substitute for 1 egg. You can also add 1 tsp of cornstarch with the flour, for that chewy texture. Please do let me know if you try this eggless version. Happy baking!