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If there was ever a recipe that screams make me, eat me, it’s these soft and gooey Coffee Chocolate Chip Blondies. Made with nutty browned butter, brown sugar, real maple syrup, and just a touch of coffee, plus sea salt to finish. There’s really nothing not to love about these chocolatey coffee-swirled blondies. The true secret? Brown butter mixed with vanilla and coffee. The trio together creates a blondie bar that’s incredibly flavorful – soft, gooey, and with a lightly crinkled flaky top. So delicious and almost zero effort to bake up!
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Sometimes all you really need is a good cup of coffee…or let’s be real a salted cookie. These cold March days can be tiring. Though the added hour of daylight is welcomed with both arms, it makes me so happy!
But still, some days you really just crave a classic cookie or something similar. And for me, those days often come in March. This is such a weird transitional time. It’s not yet spring, but we’re all wishing it was. Our heads are thinking spring, but the weather still says winter.
With buckets and buckets of snow this past weekend, all I felt like doing in the kitchen was baking. So I baked up these yummy blondies.
I’ve had this idea for a while now, months actually. I was originally thinking of sharing these in the fall, but never got around to baking them up.
But here we are, and this feels like the most fitting recipe for today! They’re the easiest to make and so delicious. Perfect for any random weekday baking.
The details
What I love about this blondie recipe is just how simple it is. You don’t even need a mixer!
Like many of my desserts, this recipe requires brown butter, so start there. Just allow the butter to bubble up and brown on the stove. It will smell nutty and super delicious. This is when you know it’s done.
To the butter, mix in brown sugar and maple. The butter keeps the bars rich and flavorful, but the maple adds sweetness while also adding moisture. Combined together they make the best blondie bar.
Once the mix has cooled, add in the eggs and the vanilla. I use a lot of vanilla, two whole tablespoons, which I think is the real secret. It gives a wonderful flavor, especially when combined with chocolate and coffee.
Finish with the flour, baking powder, coffee powder, and salt. Then lots of chocolate chips, I like semi-sweet chips best for this.
Bake and enjoy the sweet, sweet smells coming from the oven. I always add sea salt just after I pull the bars out of the oven. But of course, this is completely optional. Then, we like to cut the bars while hot and enjoy a few squares of extra melty pockets of chocolate.
Oh, they’re just perfect, and what we really appreciate is the ease!
Looking for other fun desserts? Here are my favorites.
Lucky’s Golden Ticket Cupcakes
Double Strawberry Sugar Cookies
Chocolate Chip Nutella Oatmeal Cookies
Homemade Vegan Peanut Butter Twix Bars
Soft and Crinkly Brown Sugar Peanut Butter Cookies
Lastly, if you make these Coffee Chocolate Chip Blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coffee Chocolate Chip Blondies
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter
- 1/2 cup maple syrup
- 1 cup brown sugar
- 2 eggs
- 1-2 tablespoons vanilla extract , (I always use 2)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1-2 tablespoons instant espresso or coffee powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- flaky sea salt (optional)
Instructions
- 1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat and stir in the brown sugar and maple syrup. Let cool 5 minutes. 3. Whisk in the eggs and vanilla. Add the flour, baking powder, espresso/coffee powder, and salt. Mix until just combined. Fold in the chocolate chips.4. Press/spread the dough out into the prepared dish. Bake for 18-22 minutes, until just set in the center. Sprinkle with sea salt. Cut into bars, and enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi Tieghan,
If I were to add malted milk powder to this recipe, how much should i use, and would i have to alter any other ingredients? Thank you, looking forward to making these tonight!
Hi Ashley,
I’ve never tested this, so I can’t say what adjustments would need to be made, but I don’t see why it wouldn’t work for you! Let me know if you give the recipe a try! xx
YUM! Thank you! I’m going to go make these right now! Have a lovely day Tieghan!
Thanks so much Sara! I hope you love this recipe! Let me know how they turn out:) 🍪
Just made these this morning….. They are so delicious! We are having friends over for dinner tonight, and these will be delicious with a bowl of vanilla ice cream! My only regret is that I forgot to sprinkle the sea salt before baking. Thank you Tiegan for another fantastic recipe!
Hi Jill,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
Hi! Do you think these would work without coffee? Thanks, love your site!
Hi Laura,
You can go ahead and skip the instant coffee if that’s not your thing:) Let me know if you have any other questions, I hope you love this recipe! xx 🍪
“I use a lot of vanilla, two whole tablespoons, which I think is the real secret”. In the text you say 2T vanilla but the ingredients say 1T.
Hi Norma,
1 tablespoon is perfect, but if you are vanilla lover like me go ahead and add 2 tablespoons:) Let me know if you give this recipe a try! xT
Spring Break here in North Central Florida (no snow but it can get rather “cold” here especially when the wind really blows). Honestly I’m not complaining, but I believe because of where you live the most deliciously, yumlisous, creative recipes come…you have a true gift!
I thank you for all your recipes, but for today this one hit the spot🍪! They were so delectable that I made two batches. One just for me (to share with family), the other to share with friends. I am 71 years young and love everything you make, suggest and just for being you!
A friend & follower for my time yet to come,
~ Deborah Reid aka: Deb
Thanks so much for your kind message, Deborah! I love to hear that this recipe turned out well for you, thanks so much for trying it out:) 🍪 Have a great week! xT
T – Light or dark brown sugar ?? Thx !
Hi Margie,
Either one, whatever you have on hand will work:) Let me know if you have any other questions, I hope you love this recipe! xT
I am a sucker for a blondie. The best texture! May need to try these this weekend.
xo Jessica
an indigo day
Thanks so much Jessica! Let me know if you give them a go! xx
Can you do these sugar free
No. Blondies *need* brown sugar to get that rich, butterscotchy taste and texture.
Uh, the recipe has brown sugar. What are you talking about?
You were totally responding to someone else. I’m really sorry, my bad!You were totally responded to someone else. I’m really sorry, my bad!
Hi Elizabeth,
You’ll definitely want to keep the brown sugar in this recipe:) Please let me know if you have any other questions! xx
I don’t usually like blondies, but this recipe looks amazing! Can’t go wrong with coffee and brown butter.
Thanks so much Jessica! Let me know if you give this recipe a try, I hope you love it! xx
Same question on the Vanilla, 1T. or 2T. ??
Hi Erin,
You’ll want to use 1 tablespoon of vanilla. I hope you love this recipe, please let me know if I can help in any other way! xx
I always read comments before making recipes. Here you are saying use 1T and the recipe states “ 1-2 tablespoons vanilla extract (I always use 2)”. Which is it?! Your blog also states 2. This conflicting information is so frustrating.
Hi Jill,
1 tablespoon is great! But, if you are a vanilla lover like myself, go ahead and add 2! The recipe won’t be ruined either way:) Please let me know if you have any other questions! xx
2 T of vanilla or 1? Text says 2, recipe says 1..
Hi Celeste,
You’ll want to use 1 tablespoon of vanilla in this recipe. Please let me know if there is anything else that I can help with! xT
Could you use liquid coffee? Or regular coffee grounds? Or does it have to be instant?
I’ve made other similar recipes and used regular coffee grounds and it’s been fine- but I’m curious what Tieghan has to say for this one!?
Hi Paula,
I wouldn’t think regular coffee grounds would give the same effect as the instant coffee:) But glad it’s worked for you in the past! xx
Thank you so much for sharing this recipe! I had all the ingredients and was about to stay in out of our NE snow and make these. I added a few extra mins onto mine.
Taste awesome.
Love to hear this Amy!! Thanks so much for giving the recipe a try:) xxT
Hi Liz,
So sorry, it has to be instant for this recipe:) Please let me know if I can help in any other way! I hope you love this recipe! xT
Oh my goodness! These look delicious.
Thanks so much Charlotte!!
Good Morning.
These look yummy. I cannot eat any brown Choc so will add white chips. And I think Pecans to compensate. Making these this morning. Thank you so much
Thanks so much Leslie!! Sounds like a great idea! Let me know if you give the recipe a try! xT