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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.
I brought these and a pan of No Boil Brie Macaroni and Cheese to Easter dinner and they were both a major hit with my family. The coffee added such a nice flavor to the blondies.
Thank you for sharing these great recipes. Love your content!
~ Jacki Marino
Hey Jacki,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx
These are absolutely DELICIOUS and I am certain it’s user error but I’m hoping for some advice! I’ve made these twice now and the first time I ended up adding a bit more flour because mine didn’t have quite the doughy consistency that yours did in the video. This time I followed the recipe exactly and both times they came out more fluffy and cake-like? They are still incredible but I would love to be able to nail the texture! Any tips appreciated. 🙂
Hey Kayla,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! These are definitely fluffy, not a typical cookie texture! xT
I made these for my daughter’s 21st birthday and they were such a hit that I’m making them again for Easter! Decadent and delicious!!
Hey Carrie,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
Great way to top off Easter dinner! The flavors of chocolate, coffee & sea salt had the taste buds jumping! Added plus I had them ready to serve in cupcake liners & people could help themself.
Hey there,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT
Made these for a work potluck and they were a big hit!
Hey Elizabeth,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
Delicious! And so easy to make 😋 thank you!
Hey Yogi,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
These are so delicious!! That’s it.. that’s the comment! SO DELICIOUS!!!
Lol thanks so much Jodi!! So glad to hear that these were enjoyed! xx
Just made these!! Soooo good!!
Thanks so much Colleen! Love to hear this!!
Smells and tastes amazing… BUT … for some of us *me* who follow directions to the letter, maybe add that you need to move the warm mixture from the pan to a bowl before continuing the recipe. I kept adding everything to the pan, and the chocolate chips melted into the mix. The whole thing is off. Tastes good, but not right. Amazing recipe!
Hi Rebecca,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear the chocolate chips melted. The directions do specifically say to let the butter cool:) I hope this helps for next time! xx
I made these tonight after dinner. They were super easy and I had all the ingredients in my kitchen . I did have to cut open and use a (decaf) nespresso pod because it was all I had. We used decaf because if I had any thing coffee after 8pm I would be up until 3am! It worked fine but I think I would enjoy them more with regular espresso. My pan was also 12.5×8 which is why I think it took about 25 minutes to cook all the way through. Love the brown butter and sea salt 🙌🏼
Hey Madison,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Just made these and omg they are a hit! Absolutely delicious! I left out the coffee, used honey instead of maple syrup and added freeze dried strawberries (I’m going through a chocolate covered strawberry kick at the moment 😆) and they came out so darn good! So easy and quick to make as well!
Hey Katie,
Thanks so much!! So glad to hear you enjoyed this recipe and were able to adjust it to your liking:) Have a great Sunday! xx
I made these tonight. Absolutely love what the brown butter adds flavor wise. A nice nutty hint. I’m thinking next time to experiment with almond extract and maybe adding more mix-ins like nuts, white chocolate chips or peanut butter chips. This is a great blondie recipe and my new go-to base recipe.
Hey Gina,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
I just made these last night and they were absolutely heavenly and so easy to make! Will definitely be adding this to the rotation for all my coffee-lover friends and family. I don’t even drink coffee but they were that good!
Hey Caelyn,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
I used bourbon maple syrup, which brought the flavor to the next level. It was more like cake than a bar cookie though.
Yum love this idea!! Thanks for giving the recipe a try, so glad it was enjoyed! xT
I loved these! Specifically, I loved the texture. I loved that they stayed on the gooey side even once cooled. Super simple to make. And you can never go wrong with browned butter. Made them for a group of friends tonight and they were a hit.
Hey Liz,
Happy Thursday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
I made these because I had all the ingredients and they sounded amazing. I brought them into my office and there wasn’t one person who did not like them. They were a hugh hit. I did not have instant espresso but used the regular espresso. They still tasted great but wished they had more coffee flavor. These will definitely be made again soon.
Hey Lynne,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT