Description
Delight in these rich and moist Coffee Chocolate Chip Blondies that combine the deep flavors of coffee with sweet chocolate chips and crunchy pecans. Made with whole wheat flour and coconut sugar for a wholesome twist, these blondies bake up golden and crackly on top, offering a perfect treat for coffee lovers and dessert enthusiasts alike.
Ingredients
Dry Ingredients
- 1 ½ cups white whole wheat flour or regular whole wheat flour (all-purpose can be used)
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
Wet Ingredients
- 12 tablespoons (1 ½ sticks) unsalted butter
- 2 cups packed coconut sugar, or 1 ½ cups packed brown sugar
- 2 tablespoons strong coffee or cold brew concentrate, room temperature
- 1 egg
- 1 ½ tablespoons vanilla extract
Add-ins
- ¾ cup chopped pecans
- ¾ cup bittersweet or semisweet chocolate chips
Instructions
- Preheat and Prepare the Pan: Position an oven rack in the middle and preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper to ensure easy removal of the blondies.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, and salt until well combined. Set aside for later use.
- Melt Butter and Combine with Sugar and Coffee: Place unsalted butter, coconut sugar, and salt in a medium saucepan over medium heat. Stir frequently until the butter is fully melted and the mixture is hot but not boiling. Remove from heat and stir in the room temperature strong coffee or cold brew concentrate until fully incorporated. Allow this mixture to cool to room temperature, about 15 to 20 minutes.
- Toast Pecans: Spread the chopped pecans on a small rimmed baking sheet and bake in the preheated oven for 5 to 8 minutes, stirring halfway through, until fragrant and slightly toasted. Remove and let cool.
- Combine Wet Ingredients: Once the butter and sugar mixture has cooled, whisk in the egg and vanilla extract until smooth and combined. Transfer this wet mixture to a large bowl.
- Mix Batter: Add the prepared dry ingredients to the wet ingredients and stir gently just until combined. Then fold in the toasted pecans and chocolate chips carefully to distribute evenly without overmixing.
- Spread Batter and Bake: Using a spatula, spread the batter evenly in the prepared baking pan lined with parchment paper. Bake for 18 to 24 minutes, or until the edges are set, the top is golden brown and starting to crack, and a toothpick inserted comes out with just a few moist crumbs.
- Cool and Serve: Transfer the baking pan to a wire rack and let the blondies cool completely. Once cooled, lift the blondies from the pan using the parchment paper edges and place on a flat surface. Cut into squares of desired size and serve.
Notes
- Make sure the butter and sugar mixture has cooled before adding the egg to avoid scrambling it.
- Using strong cold brew coffee adds a deeper coffee flavor without excess liquid.
- Toasting pecans enhances their flavor and crunch in the blondies.
- If you prefer, regular all-purpose flour can replace whole wheat flour.
- Adjust the chocolate chip amount to your liking for more or less sweetness.
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
