If you are a coffee lover like me, you will love these white chocolate espresso blondies! These blondies are a sweet, rich, and chewy pick-me-up for any time of the day. Try these with your morning shot of espresso or heated up as an evening dessert served with ice cream.
Espresso blondies can be enjoyed any time of the year! These types of desserts are suitable for hot and cold weather alike. Pair it with an iced Americano for a summertime treat or serve it with a cup of hot chocolate in the winter. Delicious treats like these blondies are not exclusive to one season!
If you are looking for more caffeinated treats, try my Pumpkin Cream Cold Brew Overnight Oats or my Pumpkin Spice Latte Breakfast muffins!
Ingredients
One of the things I love the most about this recipe is how simple it is to make with only a few ingredients. I will admit, this recipe has a LOT of sugar, but that makes them so chewy and delicious! These are undoubtedly a treat-- and one that you deserve!!
- All-purpose flour
- Instant espresso powder
- Cornstarch
- Salt
- Baking powder
- Unsalted butter
- Brown sugar (I used dark brown)
- Cane sugar
- Vanilla extract
- Eggs
- White chocolate chips (optional)
See recipe card for quantities.
Instructions
- Step 1: Mix wet ingredients in a mixing bowl. (Melted butter, sugars, vanilla extract, and eggs).
- Step 2: Add premixed dry ingredients to the wet ingredients. (Flour, cornstarch, baking powder, instant espresso powder).
- Step 3: Stir in the white chocolate chips.
- Step 4: Add to a prepared 8x8 baking dish. Bake at 350F for 30-40 mins.
Hint: For white chocolate espresso blondies with a softer interior, bake them for 25-30 mins. For firm but chewy blondies (my favorite) do closer to 35-40 minutes. I like to take them out when the center is just set and no longer jiggles much when you wiggle the dish.
Substitutions
- Butter - Use a non-dairy butter like Country Crock's plant butter. This is my tried and true non-dairy butter for baking!
- Note: this butter is salted, so you might want to use a little less salt in the rest of the batter. I normally don't find the need to adjust it when using salted butter, but if you are sensitive to salt, you might want to cut the additional salt in half to start.
Variations
- More chocolate - use semisweet or dark chocolate chips in place of the white chocolate chips
- Plain - Omit chocolate altogether to enjoy the rich espresso flavor alone.
Equipment
- Mixing bowl (a stand mixer or a simple mixing bowl will be fine)
- Whisk
- Spatula
- 8x8 baking dish
- Parchment paper
Storage
Store these at room temperature for 2-5 days in an airtight container. Can be frozen for 3-6 months.
Top tip
Line your baking dish with parchment paper for easy cleanup! Once the espresso blondies have cooled in their dish, remove the whole thing by lifting it by the parchment paper. Then you can easily cut it into neat squares before serving or storing.
FAQ
Yes! Just use a non-dairy butter in place of the dairy butter. See my "substitutions section above for my recommended dairy-free butter!
Cornstarch is great for recipes like this because it binds to the liquids and makes the blondies extra chewy!
Related
Looking for other sweet recipes like this? Try these:
White Chocolate Espresso Blondies
Equipment
- Small mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or large spoon
- Parchment Paper
- 8x8 inch pan
Ingredients
- 1 cup unsalted butter melted, 226 g
- 1 ¼ cup brown sugar tightly packed, 250g
- ½ cup
sugar
100 g - 2 large eggs + 1 egg yolk room temp
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour 270g
- 3-4 tablespoons espresso powder
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup white chocolate chips 120g
Instructions
- Melt your butter on low heat in a small saucepan, stirring occasionally. Meanwhile, preheat your oven to 350F and prepare an 8x8 inch baking dish with parchment paper.
- In a small mixing bowl, mix flour, espresso powder, cornstarch, baking powder, and salt. Set aside.
- Whisk together the melted and cooled butter, eggs, vanilla extract, brown sugar, and cane sugar in a medium mixing bowl.
- Once combined, whisk in the dry ingredients.
- Next, stir in the white chocolate chips (if using)
- Finally, transfer the (thick) batter to your prepared baking dish and bake at 350F for 30-40 minutes*. Allow to cool for 5-10 minutes before cutting and serving.
