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original recipe from Averie Cooks called for a frosting, but i decided to skip that part, they were definitely decadent again. I couldn’t wait for them to cool – not recommended, they are definitely more fudgy and just as delicious if you wait…
Makes a fantastic 8×8 pan, cuts easily and toss on some kosher salt as you pull it from the oven, for a little touch of umph.
Espresso Chocolate Chip Blondies
1/2 cup butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 tablespoon instant espresso granules (or any coffee)
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips
Preheat oven to 350F.
Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, espresso, and whisk until smooth.
Add the flour, salt, chocolate chips, and stir until just combined, don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
Bake for about 19 to 22 minutes (20-25 at altitude), or until top is set in center and done; don’t overbake.
Blondies firm up as they cool. (yes they do and are amazing)
A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool completely
Verdict: OMG… do it… let them cool… it will be ok, but seriously let them cool.
I thought this was a fantastic recipe, i let mine cook to a little more of a fudgie consistency and it was wonderful!
If you try it, let me know what you think! I you need frosting, check out the original recipe!