If you adore the rich, comforting flavors of coffee combined with the sweet, creamy delight of chocolate, then this Milk Chocolate Mocha Blondies Recipe is going to become your new favorite treat. These blondies perfectly balance buttery, chewy texture with a bold espresso kick and generous chunks of smooth milk chocolate. Whether you’re baking for a cozy afternoon pick-me-up or a crowd-pleasing dessert, these irresistible blondies offer that flawless blend of mocha goodness and sweet indulgence that everyone will rave about.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this recipe. Each item plays a crucial role, from giving the blondies their tender crumb to infusing them with that signature mocha flavor and silky sweetness.
- All-purpose flour (2 cups): Provides the perfect structure and chew to your blondies.
- Baking powder (1 teaspoon): Gives a slight lift that keeps the texture light and tender.
- Salt (1/2 teaspoon): Enhances all the sweet and chocolate flavors.
- Unsalted butter, melted (14 tablespoons): Adds richness and moisture for that luscious chewiness.
- Espresso powder (3–4 teaspoons + 1/2 teaspoon): Delivers a subtle but vibrant coffee flavor that complements the chocolate perfectly.
- Light or dark brown sugar (1 1/2 cups): Contributes deep caramel notes and keeps the blondies moist.
- Egg (1 large + 1 yolk): Binds everything together and adds tenderness.
- Pure vanilla extract (1 tablespoon): Lifts the flavors with a warm, aromatic touch.
- Milk chocolate (8 ounces): Chunks or chips burst with creamy sweetness in every bite.
- Warm water (1 tablespoon): Helps dissolve the espresso powder for a smooth glaze.
- Confectioners’ sugar (3/4 cup): Sweetens and thickens the mocha glaze beautifully.
- Milk or heavy cream (1 tablespoon): Perfect for adjusting the glaze’s consistency and richness.
How to Make Milk Chocolate Mocha Blondies Recipe
Step 1: Prep the Pan and Oven
First things first, preheat your oven to 350°F (177°C). Grease a 9-inch square pan or line it with parchment paper with an overhang on two sides. This parchment sling makes it a breeze to lift out the blondies once they’re baked, ensuring neat, even cuts later on. Set the pan aside while you prepare the batter.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This combination forms the base of your blondies, contributing to that ideal tender texture while balancing the sweetness and espresso’s punch.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk the melted butter with 3 to 4 teaspoons of espresso powder until well combined. The melted butter infuses a rich buttery taste while the espresso powder deepens the mocha essence. Next, stir in the brown sugar until it’s nicely blended, then whisk in the egg, extra egg yolk, and vanilla extract. This mix creates the glossy, thick base that gives these blondies their iconic chewiness.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry flour mixture. Stir with a silicone spatula until everything is just combined into a dense, thick batter. Don’t overmix, or your blondies may turn out tough. Time to fold in the chopped milk chocolate, which will melt and swirl throughout the blondies for melty pockets of creamy sweetness.
Step 5: Bake to Perfection
Spread the batter evenly into the prepared pan, smoothing the top gently. Bake in your preheated oven for about 30 to 35 minutes. Test doneness with a toothpick; you want it to come out mostly clean but with a few moist crumbs still clinging on. This ensures the blondies remain gloriously soft and chewy. Let them cool completely on a wire rack inside the pan before moving on to the glaze.
Step 6: Make the Mocha Glaze
To craft the luscious mocha glaze, combine 1/2 teaspoon espresso powder with warm water in a medium bowl. Using a fork, dissolve the espresso powder completely. Whisk in the confectioners’ sugar followed by the milk or heavy cream until you reach your desired consistency—thicker for a dense frosting, thinner if you prefer a lighter drizzle.
Step 7: Glaze and Slice
Drizzle or spread the mocha glaze evenly over the cooled blondies smooth surface. Using the parchment overhang, carefully lift the blondies out of the pan and transfer to a cutting board. Slice into 16 squares for perfect serving portions that highlight each gooey, chocolate-studded, coffee-infused bite.
How to Serve Milk Chocolate Mocha Blondies Recipe
Garnishes
A simple dusting of cocoa powder or a few chocolate shavings on top of the glaze adds an elegant touch and an extra hint of chocolate. For a fun twist, sprinkle lightly crushed espresso beans or a sprinkle of flaky sea salt to contrast the sweetness with crunchy texture and bold flavor.
Side Dishes
Pair your Milk Chocolate Mocha Blondies with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich mocha flavors. A hot cup of coffee or a frothy latte also complements these blondies splendidly, creating a café-style experience right at home.
Creative Ways to Present
Serve your blondies on a rustic wooden board or a pretty ceramic platter for a cozy touch. Layer them between parchment paper to create an irresistible dessert stack. You can even turn the blondies into boozy mocha bites by drizzling with a splash of coffee liqueur glaze for adult gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you might!), keep the glazed Milk Chocolate Mocha Blondies tightly covered at room temperature. They should stay fresh and soft for up to 2 to 3 days, making them perfect for midweek treats.
Freezing
To freeze, wrap the blondies securely with plastic wrap and then in foil or a freezer-safe bag. They will keep their delightful flavor and texture for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
Warm your blondies gently in the microwave for 10 to 15 seconds or in a low oven for a few minutes to bring back that fresh-baked gooeyness. This little step makes each bite feel just like it came out of the oven.
FAQs
Can I use regular brewed coffee instead of espresso powder?
While espresso powder delivers a concentrated coffee flavor without adding moisture, you can substitute with very strong brewed coffee if needed. Reduce the liquid in the recipe slightly to keep the batter from becoming too wet.
What’s the best type of milk chocolate for this recipe?
Choose good quality milk chocolate discs, chopped bars, or chips. Higher quality chocolate melts more evenly and adds a richer, creamier taste to the blondies.
Can these blondies be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. This won’t significantly affect the taste or texture, but make sure your flour blend includes xanthan gum or add it separately for best results.
Do I have to make the mocha glaze?
The mocha glaze is a lovely finishing touch that enhances the flavor and appearance, but you can enjoy these blondies without it if you prefer a more straightforward treat. Dusting with powdered sugar or cocoa works as an easy alternative.
How do I get chewy blondies every time?
Key tips for chewy blondies include using melted butter, slightly underbaking them so some crumbs remain moist, and not overmixing the batter. The extra egg yolk in this recipe also adds to that perfect chewy texture.
Final Thoughts
I can’t recommend this Milk Chocolate Mocha Blondies Recipe enough for anyone looking to experience a little slice of mocha heaven at home. From the buttery bite to the luscious chocolate chunks and that elegant espresso glaze, every element works together in perfect harmony. Trust me, once you try these blondies, they’ll be your go-to when dessert cravings call for something truly special. Happy baking!
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Milk Chocolate Mocha Blondies Recipe
- Total Time: 3 hours 55 minutes
- Yield: 16 servings
Description
These Milk Chocolate Mocha Blondies combine rich mocha flavors with creamy milk chocolate for a decadent, coffee-infused treat. The blondies are moist and dense with a tender crumb, topped with a smooth espresso glaze that adds a perfect finishing touch. Ideal for coffee lovers seeking a sweet and satisfying dessert or snack.
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)
Wet Ingredients
- 14 Tablespoons (196g) unsalted butter, melted and slightly cooled
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 Tablespoon pure vanilla extract
Add-ins
- 8 ounces (1 heaping cup) milk chocolate (discs, chopped bars, or chips)
Glaze
- 1/2 teaspoon espresso powder
- 1 Tablespoon warm water
- 3/4 cup (90g) confectioners’ sugar
- 1 Tablespoon milk or heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch square baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and 3 or 4 teaspoons of espresso powder until well combined.
- Mix Wet Ingredients: In a medium bowl, whisk the melted and cooled butter with espresso powder. Add the brown sugar and whisk until combined. Incorporate the egg, extra egg yolk, and vanilla extract, whisking smoothly to create a uniform mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Using a silicone spatula or spoon, stir until just combined into a thick, heavy batter. Carefully fold in the milk chocolate pieces ensuring even distribution.
- Bake Blondies: Evenly spread the batter into the prepared pan, smoothing the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs but no wet batter. Remove from the oven and let the blondies cool completely in the pan placed on a wire rack.
- Prepare Espresso Glaze: In a medium bowl, mix the remaining 1/2 teaspoon espresso powder with warm water using a fork until dissolved. Whisk in confectioners’ sugar and milk or heavy cream until smooth and desired consistency is reached. Adjust thickness by adding more milk or confectioners’ sugar as needed.
- Glaze and Serve: Drizzle the espresso glaze evenly over the cooled blondies. Using the parchment paper overhang, lift the blondies out of the pan and place on a cutting board. Cut into 16 squares for serving.
- Storage: Store leftover glazed blondies covered at room temperature for 2 to 3 days or refrigerated for up to 1 week. Unglazed blondies can be kept covered at room temperature for similar duration.
Notes
- Ensure the butter is melted and slightly cooled before mixing to avoid cooking the eggs prematurely.
- Using parchment paper with an overhang makes it easier to lift the blondies out of the pan for clean cutting.
- Espresso powder enhances the mocha flavor but can be adjusted based on preference.
- For the glaze, adjust consistency by adding milk/cream or confectioners’ sugar to suit your preference — thinner glaze drizzles easily, thicker glaze holds shape better.
- Allow blondies to cool completely before glazing to prevent glaze from melting and soaking in.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
