Coffee Dark Chocolate Blondies
These coffee dark chocolate blondies are chewy, buttery, and full of deep brown sugar flavor. The instant coffee melts right into the warm butter, giving the blondies a cozy espresso note that pairs so beautifully with the dark chocolate.
They’re soft in the center, golden around the edges, and have that dense, chewy blondie texture I love. Simple, rich, and perfect with a little coffee on the side.
Ingredients
170 g unsalted butter, melted
120 g dark brown sugar
120 g light brown sugar
2 tsp instant coffee
2 large eggs
1 tbsp vanilla extract
275 g all-purpose flour
½ tsp baking powder
½ tsp salt
1 tbsp cornstarch
125 g dark chocolate shards or callets
60 g extra chocolate, for topping, optional
Instructions
Preheat oven to 350°F. Line an 8x8-inch pan with a parchment sling and set aside.
In a bowl, whisk together the melted butter, instant coffee, dark brown sugar, and light brown sugar.
Once slightly combined, add the eggs and vanilla. Whisk until the mixture is glossy and lightened.
Add the flour, baking powder, salt, and cornstarch.
Mix until a thick blondie batter forms. Give this a good mix — blondies are meant to be chewy, and a little extra mixing helps create that texture.
Fold in the chocolate shards or callets.
Transfer the batter into the lined pan and spread evenly.
Top with extra chocolate, if using.
Bake for 28–32 minutes, until the edges are golden and the center is set but still soft.
Remove from the oven and cool completely before slicing.
Cut into bars and enjoy.
Notes
For the cleanest slices, let the blondies cool fully before cutting. You can also chill them for about an hour if you want sharper edges.
These are delicious at room temperature, but I love them slightly chilled. The coffee flavor deepens, the chocolate firms up, and the texture gets perfectly chewy and dense.
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Coffee Dark Chocolate Blondies
These coffee dark chocolate blondies are chewy, buttery, and full of deep brown sugar flavor. The instant coffee melts right into the warm butter, giving the blondies a cozy espresso note that pairs so beautifully with the dark chocolate.
Ingredients
- 170 g unsalted butter, melted
- 120 g dark brown sugar
- 120 g light brown sugar
- 2 tsp instant coffee
- 2 large eggs
- 1 tbsp vanilla extract
- 275 g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp cornstarch
- 125 g dark chocolate shards or callets
- 60 g extra chocolate, for topping, optional
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with a parchment sling and set aside.
- Combine wet ingredients: In a bowl, whisk together the melted butter, instant coffee, dark brown sugar, and light brown sugar.
- Emulsify: Once slightly combined, add the eggs and vanilla. Whisk until the mixture is glossy and lightened.
- Add dry ingredients: Add the flour, baking powder, salt, and cornstarch.
- Mix batter: Mix until a thick blondie batter forms. Give this a good mix — blondies are meant to be chewy, and a little extra mixing helps create that texture.
- Add chocolate: Fold in the chocolate shards or callets.
- Fill pan: Transfer the batter into the lined pan and spread evenly.
- Top: Top with extra chocolate, if using.
- Bake: Bake for 28–32 minutes, until the edges are golden and the center is set but still soft.
- Cool: Remove from the oven and cool completely before slicing.
- Serve: Cut into bars and enjoy.
Notes
Pro Tip: For the cleanest slices, let the blondies cool fully before cutting. You can also chill them for about an hour if you want sharper edges.
These are delicious at room temperature, but I love them slightly chilled. The coffee flavor deepens, the chocolate firms up, and the texture gets perfectly chewy and dense.
