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espresso blondies with dark chocolate and pecans

Espresso Blondies

Chocolate chip blondies with a shot of espresso, a healthy dose of brown sugar, and a splash of vanilla bean paste. Semisweet chocolate chips and toasted pecans on the inside and outside. Finished with a drizzling of espresso vanilla glaze.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Espresso Blondies:

  • 220 grams all-purpose flour (1-2/3 cups)
  • 8 grams baking powder (1-1/2 teaspoons)
  • 140 grams unsalted butter (10 tablespoons), cold
  • 300 grams light brown sugar (1-1/2 cups)
  • 3 grams fine sea salt (1/2 teaspoon)
  • 30 grams espresso or strong coffee (2 tablespoons), room temperature
  • 50 grams egg (1 large)
  • 17 grams vanilla bean paste or vanilla extract (1-1/2 tablespoons)
  • 90 grams pecan halves (3/4 cup), toasted and roughly chopped
  • 130 grams semisweet chocolate chips or chunks (3/4 cup)

Espresso Vanilla Bean Glaze:

  • 60 grams powdered sugar (1/2 cup)
  • 10 grams espresso or strong coffee (2 teaspoons), room temperature
  • 5 grams vanilla bean paste or pure vanilla extract (1 teaspoon)
  • 15 grams heavy cream (1 tablespoon)

Instructions
 

Espresso Blondies:

  • Preheat the oven to 350 degrees F. Line a 9 x 13-inch baking dish with enough parchment paper to create handles on the long sides, to accommodate lifting the dessert bars out of the pan after baking.
  • Add all-purpose flour and baking powder to a large mixing bowl. Whisk to combine. Set aside.
  • Add unsalted butter, light brown sugar, and fine sea salt to small saucepan. Melt the butter and sugar over medium heat. Remove from the heat and stir in the coffee. Stir the mixture until smooth. Cool to room temperature.
  • Add the egg and vanilla bean paste to the cooled sugar mixture. Stir until fully incorporated and mixture is smooth. Transfer the mixture to a large mixing bowl.
  • Fold the reserved flour mixture into the sugar mixture using a large spatula. Fold in the toasted pecan halves and semisweet chocolate chips.
  • Spread the blondie batter into the prepared pan using an offset spatula to smooth top and reach corners.
  • Bake espresso blondies in preheated oven for 20 to 22 minutes, or until the edges are golden and the blondies are set and beginning to form cracks on the surface.
  • Remove the baking pan from the oven and place on a wire rack to cool. When cool, use the parchment handles to lift the blondies from the baking pan.

Espresso Vanilla Bean Glaze:

  • Add powdered sugar, espresso, and heavy cream to small bowl. Stir with table fork or spoon until smooth and consistent. Drizzle over cooled espresso blondies.
  • Allow time for glaze to set. Cut blondies into small squares to serve.
  • Store leftovers in an airtight container at room temperature. Freeze blondies in individual servings in a ziplock freezer bag.
Keyword blondies, coffee blondies, espresso blondies, espresso glaze, vanilla bean blondies