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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!
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
Servings: 24 bars
Calories Per Serving: 164 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Storing: these bars keep well for 3-4 days at room temperature or in the fridge.
Wondering if I can use pasty flour instead of all purpose and all maple syrup instead of brown sugar? Thank you! 🙂 excited to make these!
Hi Leannza,
So sorry, I’ve not tested this recipe with pastry flour, so I’m not sure what your results would be. I would not substitute maple syrup for the brown sugar:) Please let me know if I can help in any other way! xx
Hi! Do you think it would be fine to leave out the coffee powder altogether? These look amazing!
Hi Kenny,
Yes, that would be just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
Easy, and profoundly delicious. My dogs want you to know how much they loved the crumbs!
Hey Elizabeth,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! Lol so glad your dogs enjoyed too:) xx
I have no words. These were perfect.
Thanks so much Lil!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
Don’t mix your chocolate chips into the batter they will melt , sprinkle on top unless you plan to let it cool for 15 minutes before mixing
Thanks for sharing Mary!
Gonna give these a shot today! But I’m planning to sub 1TB of vanilla for almond extract just for kicks.
Perfect!! I hope you love the recipe Tara, let me know how they turn out! xx
Update: Don’t do as I say. Do as Tieghan says. 😂 It wasn’t bad, but it would’ve been better to stick with the 2TB of vanilla.
Hi Tieghan
A couple of questions, you write two tablespoons vanilla in the text, but then write one ts in the ingredients?
Second, I don’t see the flowers in the ingredients list. What type is it and how does it add to the blondies? Seems like they disappeared in the finished baked goods, so I’m assuming it is used for flavor??
Thank you in advance for the help!
Hi Lily,
The recipe calls for 1-2 tablespoons of vanilla, if you love vanilla like me use the 2T. The flowers are just for decoration, not needed for the recipe:) Please let me know if you have any other questions! xx
I noticed your Instagram story today and just made these since I had everything on hand. OMG. These are amazing. And so so easy to make. I had to leave a comment and thank you yet again, Tieghan! Probably my favorite sweet recipe I’ve made from you.
I have no words. These were perfect.
Hey Lindsay,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
These look amazing! Would they be okay with almond flour?
Thanks so much Amanda! So sorry, I would not recommend using almond flour for this recipe. A gluten free flour blend might work better for you. Please let me know if you have any other questions! xx
Hi! I only have pancake syrup-not real maple syrup. Will that work? I also have agave syrup. Thanks
Hi Isla,
Sure, the pancake syrup will be fine for you to use. Let me know if you have any other questions! xx
So dang good! I’ll be lucky if they las more than a day in our house 😅
Lol thanks so much Mandy, love to hear this! xT
Excellent!! Pulled them out of the oven 20 minutes ago and I couldn’t wait to try them. Only thing I’ll do next time is let the butter & sugar mixture cool longer because it melted most of my chocolate chips so I sprinkled a few extra on top.
Hi Christine,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for trying it out! xT
I’m excited to give this recipe a try! Would I be able to use hot coffee instead of instant coffee powder?
Hey there,
So sorry, I would not recommend using hot coffee for this recipe. Please let me know if I can help in any other way! xT
These are amazing! Thank you for sharing. I didn’t transfer my butter mixture to another bowl, so mixed everything in the pot. Therefor my bar are really gooey bc my chocolate chips melted. However, still awesome. Next time I will transfer to another bowl and allow to cool a little longer before adding the chocolate chips.
Hey Kim,
Thanks so much for giving this recipe a try! So glad to hear it turned out well for you! Have a great day! 🍪
Hi sweet T!
I like to use King Arthur’s Baking espresso powder. Do you think I could use a 1:1 swap for the instant espresso in this recipe?
Thank you for the help in advance (and for all your recipes! ^__^)
Hi Kristyn,
Yes, I think that would be just fine for you to use here! Let me know if you give this recipe a try, I hope you love it! xx