Espresso Chocolate Chip Blondies with Brown Sugar Frosting – EASY, chewy, super SOFT blondies infused with espresso and chocolate!! ENJOY your espresso in dessert form from now on! The brown sugar frosting is simply AMAZING!!
I have 40+ different blondies recipes on my site but none that have been infused with espresso. It was only a matter of time my friends.
I got the idea from the Caramel Macchiato Banana Bread I recently made. Since I literally hoarded and savored every last slice of that banana bread, I knew I had to recreate it again and did so by way of blondies.
I used my fast, easy, one-bowl, no-mixer blondie recipe that never lets me down and simply added instant espresso granules to the batter. I buy the espresso at my regular grocery store and use it often in chocolate cake and brownies because it enhances the flavor of chocolate.
It infuses the blondies with a lovely coffee flavor. It’s present without being overpowering or too intense. Sometimes coffee-based desserts can be too intense for me but the blondies aren’t like that. I don’t want to feel like I’m truly eating coffee if that makes sense.
The chocolate chips that are studded throughout are a wonderful addition. I think coffee and chocolate were made for each other because they each one enhances and complements the other.
I finished the blondies with a boiled frosting which is the same one I used in Caramel Macchiato Banana Bread. How I love boiled frosting. It only takes 3 minutes to make and really elevates the blondies to the next level. You’re going to fall in love with it.
The blondies are dense, chewy, super soft, extremely moist, and loaded with layers of flavor.
Sinking your teeth into one of these espresso-infused babies is just so extremely satisfying. If you don’t devour the pan on the first day, the flavors marry and meld as time passes and I think they they taste even better on days 2 and 3.
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Espresso Chocolate Chip Blondies with Brown Sugar Frosting
Ingredients
Blondies
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 tablespoon instant espresso granules
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- ¾ cup semi-sweet chocolate chips, I used a combo of mini and regular sized chips
Frosting
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- pinch salt, optional and to taste
Instructions
- Blondies – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, espresso, and whisk until smooth.
- Add the flour, salt, chocolate chips, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 19 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool completely before frosting.
- Frosting – To a small saucepan, add the butter and heat over medium-high heat to melt.
- Add the brown sugar, vanilla, optional salt, and whisk to combine until the brown sugar has dissolved.
- Reduce the heat to low and allow mixture to simmer very gently for 3 minutes; it should be very gently bubbling with a dimpled appearance, no need to stir it. Allow the glaze to cool to a warm temperature in the pan for about 5 minutes before evenly drizzling it over the blondies.
- Allow frosting to set up fully before slicing and serving, about 1 hour. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Frosting adapted from Caramel Macchiato Banana Bread
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made these without the frosting last night–pretty sure I would enjoy it but didn’t want *quite* the calorie load. I wasn’t sure how my kids would take to them but everyone gobbled them down!
Glad to hear this was a winner with everyone, even without the frosting! Enjoy your weekend!
I made these and found that the frosting was just too much…I am a major sweet eater and thought the frosting hid some of the deliciousness of the blondies. Next time I’ll try them without the frosting.
Thanks for trying the recipe. If you think they would be better without frosting, by all means make them how you would prefer.
I baked these and they were delish I like having 8×8 size so we don’t have too much otherwise I share with neighbors or friends I think next time I will leave the glaze out it seemed too sweet But they were yummy
I agree that an 8×8 is a nice size and glad you found the recipe delish!
Great respices.
I’ve made the caramel macchiato banana bread 4 times and these blondies twice already. You’re recipes are making me VERY popular with my friends! (Don’t even get me started on the dozens of other recipes)
Thanks for the glowing compliments and glad you are very popular with your friends! I am glad to hear that the caramel macchiato banana bread and this recipe are being made – it’s a unique flavor profile and it’s nice to know that I’m not the only one who really enjoys it :)
Not sure I’ve ever had non-chocolate coffee-flavored dessert–I’m intrigued! Wondering if it’s reminiscent of coffee ice cream … yum ….
A bit reminiscent but I would say less strong. I find that coffee ice cream really feels like I am eating coffee which for me, it’s too much. These are more mild – flavor present but not too strong.
These look amazing! I lIke a hint of coffee without it being overpowering as well. Your blondie base is so versatile–you have so many delicious variations!
i know someone who would love this thanks