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Baking recipe · from the recipe book

Espresso Chocolate Chip Blondies

Chewy, caramel-rich blondies with a gentle espresso note, studded with melty semisweet chocolate inside and on top.

Espresso Chocolate Chip Blondies

Ingredients

  • ½ cup115 gUnsalted buttermelted and cooled slightly
  • 1 cup packed200 gBrown sugarpacked
  • 2 tbsp25 gGranulated sugar
  • 2 large100 gEggsat room temperature
  • 15 gEspressocooled
  • 1½ tsp6 gVanilla extract
  • 1½ cups180 gAll-purpose flourspooned and leveled
  • ¾ tsp3 gBaking powder
  • ½ tsp3 gSalt
  • 1 cup170 gSemisweet chocolate chipsdivided: three-quarters for the batter, one-quarter for the top

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides.
  2. Melt the butter in a small saucepan over low heat or in the microwave, then let it cool for 5 minutes.
  3. In a large bowl, whisk the melted butter with the brown sugar and the granulated sugar until glossy, about 1 minute.
  4. Whisk in the egg, then the cooled espresso and the vanilla, until smooth and slightly thickened.
  5. In a separate bowl, whisk together the flour, the baking powder and the salt.
  6. Fold the flour mixture into the butter mixture with a spatula just until no dry streaks remain.
  7. Fold in three-quarters of the chocolate chips.
  8. Spread the batter evenly in the pan and scatter the remaining quarter of the chocolate chips over the top, pressing them in lightly.
  9. Bake 25 to 30 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
  10. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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