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
