Description
These Milk Chocolate Mocha Blondies are rich, chewy, and infused with a delightful espresso flavor. Blending melted butter, brown sugar, and espresso powder creates a moist, dense batter studded with creamy milk chocolate chunks. Finished with a smooth mocha glaze, these blondies are perfect for coffee lovers looking for a decadent treat with just the right balance of sweetness and bitterness.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 or 4 teaspoons espresso powder (divided use)
Wet Ingredients
- 14 Tablespoons (196g) unsalted butter, melted + slightly cooled
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 Tablespoon pure vanilla extract
Chocolate
- 8 ounces (1 heaping cup) milk chocolate (discs, chopped bars, or chips)
Mocha Glaze
- 1/2 teaspoon espresso powder
- 1 Tablespoon warm water
- 3/4 cup (90g) confectioners’ sugar
- 1 Tablespoon milk or heavy cream (adjust as needed for glaze consistency)
Instructions
- Prepare Baking Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with parchment paper, leaving overhangs on the sides for easy removal of the blondies later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and 3-4 teaspoons of espresso powder to evenly distribute the leavening and coffee flavor.
- Combine Wet Ingredients: In a separate medium bowl, whisk the melted and slightly cooled unsalted butter with the espresso powder. Add the brown sugar and whisk until fully combined. Then whisk in the large egg, extra egg yolk, and vanilla extract until smooth.
- Make the Batter: Pour the wet mixture into the dry ingredients. Use a silicone spatula or spoon to stir until just combined—the batter will be thick and heavy. Fold in the milk chocolate pieces gently to distribute evenly.
- Bake the Blondies: Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs but not wet batter. Remove the pan from the oven and let the blondies cool completely on a wire rack.
- Prepare Mocha Glaze: In a small bowl, mix the 1/2 teaspoon espresso powder with warm water using a fork until dissolved. Whisk in confectioners’ sugar and milk or heavy cream until smooth. Adjust the consistency by adding more milk/cream for a thinner glaze or more sugar for a thicker glaze.
- Glaze the Blondies: Drizzle the mocha glaze evenly over the cooled blondies. Use the parchment overhang to lift the blondies out from the pan and place on a cutting board.
- Slice and Store: Cut into 16 squares. Store glazed blondies at room temperature covered for 2-3 days or refrigerated up to 1 week. Blondies without glaze can be stored covered at room temperature for up to one week.
Notes
- Ensure the melted butter is slightly cooled before mixing with sugar and eggs to avoid scrambling the eggs.
- The espresso powder enhances the mocha flavor; adjust according to taste preference.
- Use parchment paper with overhangs to easily lift the blondies from the pan without breaking.
- The glaze consistency can be customized by adding more milk or confectioners’ sugar to suit your preference.
- Blondies are done when a toothpick comes out with moist crumbs but no wet batter.
- For best texture, cool blondies completely before glazing and cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
