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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.
These are amazing! I’ve made them 3-4 times now and everyone at my office LOVES them! I use GF flour and just need to add a little extra to get the right consistency. I also added walnuts a time or two, they are so delicious!
Hi Jaime,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
these are good enough, but the directions need to be better. cooling the butter five minutes in the same pot doesn’t cool it enough. mine was closer to ten as I prepped the rest of the ingredients and it was still way too warm and melted the chocolate chips I folded in. they taste okay but I think they’d be a lot better without melted chips through out.
Hi Bryanna,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear they weren’t a fave! xT
These are so delicious. I too let the butter cool for at least 15 minutes and it was not cool enough; melting the chips but still amazing!
I would like to make these as a cookie rather than a brownie bar.
Any suggestions for modifying the recipe?
Hi Michaela,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! Sorry, I haven’t tested these as a cookie! xx
These are absolutely amazing. I have made two weeks in a row now. If you love coffee and desserts, make these immediately. The first time I used regular flour and the second time with almond flour. The almond flour changes the texture/consistency a little bit and caused all my chocolate chips to sink to the bottom but they were still incredible!
Hi Erin,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
We loved these! I a little bit more “cakey” than I was expecting, but still loved them ☺️
Hey Jennifer,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! xT
I made these coffee chocolate chip blondies today, and they were divine! Perfectly soft texture The combination of flavors is so good, and the blondies just melt in your mouth. Thanks for a great recipe!
Hi there,
Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! xT
I’ve made these three times and they are fantastic! Super easy and quick to put together. I use gluten free flour and monk fruit brown sugar. Today I used honey instead of maple syrup since I was out and they still came out great!
Hey Belinda,
Amazing!! Love to hear that you have been enjoying this recipe and thanks for sharing what works well for you! Happy Tuesday! xT
So so so good! I made these with King Arthur’s Gluten Free Measure for Measure Flour and they turned out fantastic. Very soft and keep well for several days. Love eating with breakfast or for dessert!
Hey Rachel,
Happy Friday!!🍍🥥 Thanks a bunch for making this recipe and your comment, so glad to hear it turned out well for you! xT
Made them these yummy brownies this morning. So good with coffee! 🙂
Hey Beth,
Amazing!! I am thrilled to hear that this recipe was tasty for you, thanks a lot for giving it a try!🥑🥝 xT
Hi! I love you’re recipes and this one smells amazing, but they did turn out more cake-like. My batter was looser than yours too, but I followed the recipe to a T. Do you know what would make them puff up so much?
Hey Michelle,
Thanks so much for giving the recipe a try, sorry to hear about the texture!! Is it possible the batter was over-mixed? That’s the only thing that I can think of! xx
Made these today. Very easy to make and I love the flavor combination, but I’m wondering if they are supposed to be so gooey? I even left mine in the oven a little longer, about 25 minutes, but I feel I could have kept them in even longer. (I used a 9×13 pyrex dish lined with parchment – maybe another type of pan would be better?) The edge pieces are good. The center is very gooey. I’m putting them in the refrigerator to see if that helps. I’m sure they will still get eaten regardless!
Hey Lynn,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Was the pyrex glass? Usually glass takes longer to bake, I would try a metal pan next time:) xx
Absolutely scrumptious and so easy to make! What a brilliant combination of flavors! It’s like a chocolate chip bar for grownups! 😆
Hey Kim,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT
These were very easy and delicious!!
Hi Autumn,
Fantastic!! Thanks so much for giving this recipe a try, I’m so glad it was delish! Have a great weekend:) xx
Delish!!!!
Hey Jennifer,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it!
These look delicious! Did you use real maple syrup?
Thanks Sue!! Yes, you will want to use real maple syrup here:) Please let me know if you have any other questions! xT
I made these for a potluck & they were a huge hit!! This recipe was so easy to make & turned out delicious. I will def be making this again & maybe even doubling it 🙂
Hey Gabriella,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT