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.
Ingredients
- 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
Instructions
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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.
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Melt the butter in a medium bowl, then whisk in the brown sugar until combined and smooth.
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Add the eggs, vanilla extract, and instant espresso powder to the butter mixture and whisk until everything is well blended.
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Add the flour, cornstarch, baking powder, and salt. Stir with a spatula just until no dry streaks remain. Don’t overmix.
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Fold in the white chocolate chips, then spread the batter evenly into your prepared pan.
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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.
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Let the blondies cool completely in the pan before cutting into squares. Use the parchment overhang to lift them out for easier slicing.
Notes
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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.
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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