Coffee Blondies

These definitely give you a coffee flavor, but not only that, they were great blondies. I made these for my dad without the coffee and used extra vanilla instead. He said they were some of the best blondies he has had, so clearly the coffee part isn’t the only good part of the recipe.

You can use whatever mix-ins you want. I made ones for my dad with cinnamon chips and butterscotch chips, and with some chocolate chips. For the coffee ones for us, I did different chocolate chips and M&Ms.

My only complaint is these were a bit thin, so I would either use a smaller pan or double the batter next time to see if that would help.

Directions for Coffee Blondies

Adapted from the Vanilla Bean Baking Book

  • 1.5 cups flour
  • 1.5 teaspoons baking powder
  • 12 Tablespoons (1.5 sticks) butter
  • 1.5 cups packed brown sugar
  • ¾ teaspoon kosher salt
  • 2 Tablespoons strong coffee, room temperature (I used instant coffee)
  • 1 egg
  • 1.5 Tablespoons vanilla extract
  • 1.5 cups mix-ins (chocolate chips, cinnamon chips, etc.)

Preheat the oven to 350 degrees F. Line a 9×13 inch baking pan with greased foil.

In a medium saucepan over medium heat, melt together the butter, brown sugar, and salt. Remove from the heat and stir in the coffee. Let the mixture cool for 15-20 minutes, then whisk in the egg and vanilla.

Stir in the flour and baking powder until just combined, then stir in your mix-ins.

Spread the batter into the baking dish and bake for 18-25 minutes, until the blondies begin to pull away from the sides of the pan and the top is lightly browned.

Cool completely on a wire rack before cutting and serving.

Directions for Coffee Blondies (without pictures)

Adapted from the Vanilla Bean Baking Book

  • 1.5 cups flour
  • 1.5 teaspoons baking powder
  • 12 Tablespoons (1.5 sticks) butter
  • 1.5 cups packed brown sugar
  • ¾ teaspoon kosher salt
  • 2 Tablespoons strong coffee, room temperature (I used instant coffee)
  • 1 egg
  • 1.5 Tablespoons vanilla extract
  • 1.5 cups mix-ins (chocolate chips, cinnamon chips, etc.)

Preheat the oven to 350 degrees F. Line a 9×13 inch baking pan with greased foil.

In a medium saucepan over medium heat, melt together the butter, brown sugar, and salt. Remove from the heat and stir in the coffee. Let the mixture cool for 15-20 minutes, then whisk in the egg and vanilla. Stir in the flour and baking powder until just combined, then stir in your mix-ins. Spread the batter into the baking dish and bake for 18-25 minutes, until the blondies begin to pull away from the sides of the pan and the top is lightly browned.

Cool completely on a wire rack before cutting and serving.

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