Espresso Blondies with chocolate chunks and toasted hazelnuts. Easy to make and a nice change from traditional brownies.
I’m not bagging on brownies, I promise I love brownies! Just take a look at these Chai Spice Chocolate or even my crazy Krispy Kreme Chocolate Brownies as proof, but sometimes you need the buttery brown sugar flavor of a blondie.
I combined my love of strong coffee and chocolate in these blondies and didn’t hold back on the caffeine. If you can’t get really fine espresso ground coffee then regular will do, but try and buzz it as fine as you can in the grinder.
And how do you eat these sassy espresso laced blondies? With MORE coffee of course!
Can you tell I like my joe? M had to take a work trip to Seattle last week and she surprised me with a bag of Starbucks Pantheon coffee beans which can only be bought at their Reserve Roastery and Tasting Room. Sounds fancy right?
I know some people don’t like Starbucks coffee, but I hold up my hands and can honestly say that I like the dark heavy roasted flavor, so the Pantheon beans were perfect to use in these blondies.
They all follow the same base pretty much so I encourage you to switch these up for any other ingredients you think would go well in the blondie. Try some chocolate, candy, dried fruit or preserves. It’s pretty hard to mess up, actually I think unless you seriously under baked blondies or brownies, you could still eat them.
I like them on the squishier side.
Have a great week guys and a virtual coffee cup-clink to ya!
- 2 3/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 1/2 sticks unsalted butter at room temp
- 2 1/3 cups dark brown sugar
- 4 whole eggs
- 1 1/2 tbsp vanilla extract
- 2 tbsp finely ground espresso coffee
- 1/2 cup chopped toasted hazelnuts
- 2 whole bars chocolate, chopped 7 ounces
Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan with butter and line with parchment paper.
In a bowl combine the flour and the baking powder. Set aside.
Using a stand mixer, beat the butter and brown sugar for about 2-3 minutes on high speed.
Add the eggs one at a time beating well after each addition and scraping down the bowl.
Add the vanilla and coffee and mix.
Finally using a spatula, fold in the hazelnuts and almost all of the chopped chocolate holding back about 1/4 cup for sprinkling over the blondies before they go in the oven.
Transfer the batter to the prepared pan and spread out evenly to fill.
Sprinkle the remaining chocolate over the batter and place in the oven.
Bake for about 25-30 minutes or 5-10 minutes longer for a more cakey texture. Let them rest for at least an hour before cutting.