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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!

Coffee Chocolate Chip Blondies |

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.

Coffee Chocolate Chip Blondies |

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.

Coffee Chocolate Chip Blondies |

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.

Coffee Chocolate Chip Blondies |

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.

Coffee Chocolate Chip Blondies |

Finish with the flour, baking powder, coffee powder, and salt. Then lots of chocolate chips, I like semi-sweet chips best for this.

Coffee Chocolate Chip Blondies |

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!

Coffee Chocolate Chip Blondies |

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.

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  • 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!


Storing: these bars keep well for 3-4 days at room temperature or in the fridge. 
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Coffee Chocolate Chip Blondies |

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  1. 5 stars
    I made these for a friends st paddy’s get together. I followed the recipe exactly (I just added a bit more coffee because I love coffee). Even people who don’t like coffee loved these. I kept them gooey inside. Definitely a repeat recipe!!

    1. Hey Julie,
      Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx

  2. 5 stars
    Excellent! Made them this weekend, and followed the suggestion of using just a little bit less of the espresso powder,, and I subbed unrefined coconut sugar for brown sugar. I also used a combination of semi-sweet and dark chocolate. I will definitely be making this again. Everyone loved them.

    1. Hey Andrea,
      Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx

  3. 5 stars
    Loved them! I had to make them twice only because my chips melted with the first batch – still yummy though!!! I used the entire 2 T espresso and 2 T vanilla. Thank you for this easy and delish recipe!

    1. Hey Carol,
      Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)

  4. 4 stars
    Excellent! I did let the butter sit a little longer than 5 minutes before I added the other ingredients. Friends all enjoyed them. Thanks

    1. Hey Janice,
      Wonderful!! Thanks so much for making these and sharing your comment! So glad they were enjoyed:) xT

  5. 5 stars
    Wow, these were absolutely incredible and so easy! I used the full 2 T of vanilla and 2 T of espresso powder. Even my husband who doesn’t like coffee really enjoyed these. Thanks for another great recipe!

    1. Hey Emily,
      Amazing!! So glad to hear that you both enjoyed this recipe, thanks so much for making it! xT

  6. 4 stars
    I made these this morning and they are yummy. I used gluten free flour and monk fruit brown sugar. I also cut back on the maple syrup and used only a 1/4 of a cup. I’m glad I only used 1Tbs of espresso and I’m glad I didn’t use more or they’d taste too much like coffee. Overall it’s a very good recipe!

    1. Hi Belinda,
      Happy Sunday!😃 Thanks so much for trying this recipe and sharing your review, so glad to hear it was enjoyed:) xT

  7. 5 stars
    Making these to take for an after St. Patrick’s Day get together! I followed directions and added some swirls of Nutella in half if the batter and then on top! I used 2 tablespoons of espresso! I know they will be a hit! I had everything prepared separately and my chips didn’t melt! 10/10

    1. Hey Janet,
      Love to hear this! Thanks so much for giving this recipe a try and sharing with others:) Have a great weekend! xx

  8. 5 stars
    Made these the day you published. Swapped out the choc chips for white chocolate with roasted hazelnuts. Delicious!

    1. Hey Sandra,
      I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT

  9. 5 stars
    These are incredible with the browned butter! I agree with another post in that my chips melted a bit during the mixing and I added about 4 minutes cooking time so they were more set. We had these for a St. Patrick’s dinner with Irish Coffee and everyone raved about them. I used espresso powder and dark chocolate chips and they were perfect.

    1. Hey Lucy,
      Happy Saturday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear they were enjoyed:) xx

  10. 5 stars
    This my third or fourth recipe of yours to make although I follow on IG. These were so good! My whole family loved them (my hubby was on the fence because he isn’t a coffee fan). Next time (like two day from now) when I make another batch I will probably cut the I stand espresso back to 1 1/2 tbsp. Just a touch less. So so good!

    1. Hey April,
      I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT

  11. Mine are cooling as I type–can’t wait! As others have mentioned, I would suggest letting your browned butter/brown sugar cool no less than 15-20 minutes. I waited ~10 minutes and my batter melted all together (i.e, no distinctive chocolate chips), thus making it a bit harder to determine if the blondies had baked properly since everything was so gooey. Fingers crossed all turns out well!

  12. Made these tonight as dessert, sooooo yummy! Left out the coffee, only because I’m sensitive to caffeine, added some cinnamon and nutmeg as a substitute. First time trying blondies and we love them!!! Thank you for the wonderful recipes!

    1. Hey Kalegh,
      Fantastic!! Thanks so much for making this recipe and sharing your feedback, so glad to hear they were enjoyed! xx

    1. Hi Brittney,
      Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT

  13. 3 stars
    Not a big coffee flavor person and I made these without coffee and they were completely devoid of flavor. Had high hopes for these but just tasted like maple syrup. I’ve made many other recipes with leaving out coffee and always taste fine but these were bland and blah. I guess don’t bother making if you plan to leave out the coffee? Also took at least double the cooking time so make sure you have plenty of time.

    1. Hi Ash,
      Thanks for giving this recipe a try and sharing your feedback, sorry to hear they were not enjoyed. xx

  14. 5 stars
    These Coffee Chocolate Chip Blondies are amazing! I only used 1 T of coffee powder but would use 2 T next time. They smell wonderful baking.