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Just because it’s Friday…Deep Dish Molten Chocolate Coffee Blondies. You don’t need to be a skilled baker to bake up these deliciously EASY blondies for two! These cute deep-dish blondies require just one skillet, use pantry staple ingredients, and take almost no effort to make. There are hints of browned butter, subtle notes of coffee and vanilla, warm pockets of melted chocolate, and every bite is insanely gooey. Enjoy these personal-sized blondies for two warm right out of the oven with a scoop of ice cream. Perfect afternoon snack or a late-night dessert.

Deep Dish Molten Chocolate Coffee Blondies | halfbakedharvest.com

Ending the week on a very sweet note and I could not be happier about it! I had another recipe planned for today, but after a day of snow and darkness, I really just wanted something sweet and warm. So, I baked these up on Wednesday and while they took a bit of perfecting, I finally got them just right at the end of the day. They are pretty close to perfect!

I have so much to say about these mini deep dish blondies. But basically, I’m pretty sure it’s what our Friday night NEEDS right now. It’s what our weekend needs! Or at least that’s the case around here.

Dramatic, but true.

prep photo of brown butter

The Story

As I mentioned, a day of darkness was the driving force behind these deep dish blondies. I’d been planning on making these. I’m not sure if you guys remember, but about this time last year, I shared this giant skillet blondie. It’s everything you’d ever want out of a skillet dessert and one of my favorite recipes.

But here’s the thing, it really is GIANT. It makes a big twelve-inch skillet full of warm molten-like goodness. It’s nothing to complain about of course, but for the average day, when you just want something warm to sink your spoon into, it’s a little bit on the big side. Especially when serving just one or two people.

This “problem” got me thinking about personalized desserts and how, aside from my mug cakes, I don’t have any on HBH. So, I decided I’d try to create a baked version for two, but switch up the flavors a bit! I was sure it would be AMAZING.

But geez guys, these took some serious work to get just right. In the end, I am so glad I stuck out the testing process because yes, these are amazing!

overhead photo of Deep Dish Molten Chocolate Coffee Blondies

To make these deep dish blondies…

The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Remove the skillet from the stove and mix in the sugars, vanilla, and a small dash of espresso powder, which I find really enhances the flavor and helps that warm chocolate to really stand out. It’s optional, but I highly recommend it!

At this point, let the mix cool off. That way the heat won’t cook the egg once you’re ready to add it in.

Now, the egg. The egg is KEY to creating a blondie that is crinkly on top and doughy in the center. Once you add the egg, simply stir in the flour and baking powder. Then I have a trick. I was having trouble with my chocolate chunks sinking to the bottom. To solve this, I sprinkled flour on top of the dough, then added the chocolate in along with the additional tablespoon of flour. This will keep the chocolate from sinking.

overhead photo of Deep Dish Molten Chocolate Coffee Blondies with melted chocolate showing

And now you bake.

I like to bake these for exactly twenty minutes. I found this to be the perfect time for the texture I was going for, but the time will depend on the size of your skillet.

Here’s what I will note, these blondies are meant to be extra gooey in the center. They should be slightly undercooked and never over-baked. This recipe is all about the chewy edges and gooey center.

overhead close up photo of Deep Dish Molten Chocolate Coffee Blondies

How do you serve these deep dish blondies?

Warm, right out of the oven with a scoop of ice cream and a spoon. It’s really the only way to do it.

Oh, and sea salt too. Delicious!

overhead photo of Deep Dish Molten Chocolate Coffee Blondie half eaten

Looking for a few other quick ideas? Try these…

5 Minute Molten Chocolate Mug Cake

5 Minute Chocolate Chunk Banana Bread Mug Cake

5 Minute Chocolate Cinnamon Sugar Toast

Lastly, if you make these Deep Dish Molten Chocolate Coffee 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!

Deep Dish Molten Chocolate Coffee Blondies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 giant blondies
Calories Per Serving: 398 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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Ingredients

Instructions

  • 1. Preheat the oven to 350° F. 
    2. Add the butter to a small skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the sugar, brown sugar, vanilla, and espresso powder, if using. Let this cool until no longer hot, about 10 minutes. 
    3. In a bowl whisk 1 large egg for 1 minute until bubbly on top. Stir the browned butter mix into the egg. Add 1/3 cup flour and the baking powder. Sprinkle 1 tablespoon flour over the dough. Add the chocolate chunks and mix until combined.
    4. Divide the dough between 2 (8-12 ounce) ramekins and bake 18-22 minutes, just until set around the edges, but gooey in the center. Remove from the oven and sprinkle with sea salt. DIG in...preferably with a scoop of ice cream.

overhead horizontal photo of Deep Dish Molten Chocolate Coffee Blondies

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Comments

  1. Hello Tieghan,
    I made this recipe 2 times already and I loved it! I want to make it for someone but the person can’t eat eggs, do you know if there’s anything I could sub for the egg in this recipe? Would a chia egg or applesauce work? Thanks in advance!

    1. Hey there,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! I’ve never tested this recipe without the egg, but yes I would use a chia egg or apple sauce. Have the best day:) xTieghan

  2. 5 stars
    OMG! I was craving something sweet so I made these and holy crow they are delicious! Totally hit the spot without having a bunch of cookies sitting around waiting for me to eat them.

    1. Hey there,
      Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan

    1. Hey there,
      All of the measurements for this recipe are correct. I hope you love this dessert, please let me know if you give it a try! xTieghan

  3. HI,
    I friend’s sone was married 1 yr. ago at City Hall. They are having a very casual reception for their friends in their backyard. I was asked to make “anything” that doesn’t need a plate or fork and can sit outside. Ok, cookies, bars, etc.
    I thought I’d put a bar or cookie into a clear bag and then on a plate.
    Oh, it’s this weekend.

    Thanks,
    Wendy

    1. Hey Wendy,
      Sorry I am slightly confused…are you asking a question here? Please let me know how I can help! xTieghan

  4. 5 stars
    I just made these for a last minute dessert for me and my husband! Delicious! Quite easy too, but I was wondering how they would be if I made the batter ahead of time, so I could bake them right after dinner? Do you think I should refrigerate in the mixing bowl or in the ramekins? Thank you in advance, Tieghan!

    1. Hey Cathee,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! That would work just fine. xTieghan

  5. 5 stars
    So, I was pretty much sold from the title of the recipe in my email box, but, I’m totally won over by the fact that there’s a full quarter cup of chocolate PER SERVING. Okay, that has mine and my husband’s name on it for sure. You should know you have the ONLY mug cake recipe I’ve made twice, bcz I cd never really wrap my head around a microwaved cake til I tried your banana bread one. (Which was amazing of course, I knew you would never steer me wrong!) But this small batch actually oven-baked cake….SWOON! Thx! You make our hearts sing for joy!

    1. Hey Toni,
      I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  6. I love your recipes as much as I love all your cutlery, plates and baking trays. Do you have links for them anywhere?

    1. Hey Alex,
      Thanks so much! it really depends on what you are looking for exactly. I love to order from Anthropologie, Terrain, Crate and Barrel, etc…but some of my best finds are from vintage stores! xTieghan

  7. 5 stars
    I just made these. I was craving a sweet treat. I only have small ramekins so I divided the dough between 4 ramekins. They were so delicious and the perfect amount. Thank you for another delicious recipe 🙂

  8. Can you do this in a small loft pan or muffin tins? I don’t have ramekins. Any alternatives would be much appreciated!

    1. Hey Amber,
      Sorry, I’ve only tested this in ramekins, oven safe mugs will also work! I hope you love the recipe, please let me know if you give it a try! xTieghan

  9. 5 stars
    This was the perfect rainy Sunday treat – easy to make and perfect amount. It was warming, tasty and satisfying without the risk of overindulging!
    I used guittard extra dark chips for my recipe and might consider a little less next time (or semi sweet chips) to get more of the blondie batter flavor.

  10. 5 stars
    So delicious! This is one of the best desserts I’ve ever made.
    Thank you so much for the inspiration! Your site is getting me excited about cooking again. 💕

  11. 5 stars
    Was craving something sweet tonight and had everything on hand – this came out so perfect! Crispy on the outside and gooey on the inside.

  12. So delicious but mine never became crispy on top and then when I left it in a few minutes longer it turned into a muffin! Any thoughts on what I did wrong? Thanks so much!

    1. Hey there,
      So sorry to hear this. Was there anything you adjusted in the recipe? It really shouldn’t be crispy on top, so maybe you just baked it for too long! xTieghan

    1. Hey Sarah,
      You should be just fine following the recipe as is:) Let me know how it turns out! xTieghan

  13. Can you make this recipe the same for a large skillet, and if so, how many times the recipe would you do it? (just thinking to do it minus the PB or i’d do your other recipe!) 🙂

  14. Just whipped this up on a whim. Had all ingredients on hand and the perfect little ramekins. Used Ghiardelli dark chocolate chips. Highly recommend!

    1. Hey Katherine,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

    1. Hey Andi,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  15. 5 stars
    As a fan of chocolate myself, i was really excited to try out this recipe once i saw it up. All i have to say is that is absolutely delicious and what’s even better is that you need only few ingredients and little time to make them.Loved it!
    Thank you for sharing this recipe. Aurora Fence Companies

  16. These look delish! Two questions:

    1- Can I divide between 3 ramekins without ruining the dessert?

    2- Can I make before hand and refrigerate then bake at the the time we will eat them?

    Thanks! 🙂

    1. Hey Allison,
      If you divide into 3 ramekins you will definitely want to reduce your baking time and yes totally fine to make ahead! I hope you love the recipe, please let me know if you give it a try! xTieghan

  17. We are in the middle of doing a kitchen reno and all i have is a microwave, a hot plate, and a crockpot. How can i make this using the microwave?