Espresso Blondies

These espresso white chocolate blondies are chewy, buttery, and loaded with coffee flavour without being bitter. The white chocolate balance the espresso, honestly this blondie actually tastes like your latte. They bake up in a small 8×8 pan, so you’re not stuck with a massive batch. 🙂

The instant espresso powder does the heavy lifting here. It dissolves right into the batter (no brewing required), giving you concentrated coffee flavour that doesn’t dry out the texture. White chocolate chips are the move, milk or dark would compete with the espresso, but white chocolate just amplifies the sweetness and adds a creamy contrast. You get fudgy edges and a soft centre that stays chewy for days.

this recipe

This is a one-bowl, no-mixer recipe. Melt the butter, stir everything together, bake. If you can measure and fold, you can make these. They’re great for coffee lovers who want something easy to bring to brunch or stash in the freezer for whenever the craving hits.

Tips for making espresso white chocolate blondies

• Don’t skip the instant espresso powder — it’s not the same as regular instant coffee. Espresso powder is more concentrated and dissolves cleanly into the batter without adding grittiness. If you only have instant coffee, use 4 teaspoons instead of 3.
• Mix just until the flour disappears — overmixing once the flour goes in leads to tough, cakey blondies instead of chewy ones. Fold gently and stop as soon as you don’t see dry streaks.
• Check doneness at 25 minutes — these are supposed to be fudgy, so a toothpick should come out with a few moist crumbs, not clean. Overbaking turns them dry. If the edges are set and the centre barely jiggles, they’re done.
• Cool completely before cutting — warm blondies are messy and fall apart. Let them sit in the pan for at least an hour, or chill them in the fridge for 20 minutes if you’re impatient. Clean cuts every time.

Ingredients

• Unsalted butter
• Brown sugar
• Eggs
• Vanilla extract
• Instant espresso powder
• All-purpose flour
• Cornstarch
• Baking powder
• Salt
• White chocolate chips

You end up with soft, chewy espresso blondies that taste like a coffee shop treat but took you less than 10 minutes of active work. They keep well in an airtight container for up to 5 days, or freeze them for up to 3 months.

Happy baking!

Espresso Blondies

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• Author: Christina
• Total Time: 35 minutes
• Yield: 16 1x

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Description

Soft, chewy espresso white chocolate blondies with concentrated coffee flavour and sweet pockets of melted white chocolate. One bowl, no mixer, ready in 30 minutes. Perfect for small batch baking in an 8×8 pan.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup (113 grams) unsalted butter, melted
• 1 1/2 cups (300 grams) brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 teaspoons instant espresso powder
• 1 1/2 cups (180 grams) all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (170 grams) white chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

2. Melt the butter in a medium bowl, then whisk in the brown sugar until combined and smooth.

3. Add the eggs, vanilla extract, and instant espresso powder to the butter mixture and whisk until everything is well blended.

4. Add the flour, cornstarch, baking powder, and salt. Stir with a spatula just until no dry streaks remain. Don’t overmix.

5. Fold in the white chocolate chips, then spread the batter evenly into your prepared pan.

6. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. The edges should look set but the middle should still be a little soft.

7. Let the blondies cool completely in the pan before cutting into squares. Use the parchment overhang to lift them out for easier slicing.

Notes

• The espresso powder deepens the caramel flavour of the brown sugar and plays beautifully against the white chocolate. If you don’t have instant espresso, instant coffee works too.

• Don’t overbake. Blondies keep baking a bit as they cool, so pulling them when they’re slightly underdone in the center gives you that chewy, fudgy texture. If the toothpick comes out completely clean, you’ve gone too far.

• Prep Time: 10mins
• Cook Time: 25mins