Espresso Blondies

Calling all coffee lovers!

These indulgent, fudgy bars of white chocolate and almond are the ultimate sweet treat. Swirl on some espresso buttercream and you’ve got a luxe dessert that will take the cake!

The secret to lush, fudgy blondies

  • Take it easy

When it comes to blondie batter, less (mixing) is more. Gently fold the batter together, and once everything is just combined, stop right there! Working the batter heaps can lead to tough blondies, and we don’t want that!

  • Cook it low and slow

Dropping the oven temp allows the whole blondie to cook evenly, giving you that lush fudgy texture the whole way through. If your oven is too hot, it can burn the edges before the centre is cooked. So keep the temp at 160C, and let the oven do its thing. I promise, it’s worth the wait!

  • Let it chill out

Once the blondie comes out of the oven, it’s time to let it hang out in the tin for at least 20 minutes. This will give the blondie time to set into that delicious, fudgy goodness. You’ll also get nice clean slices if you let it cool entirely before cutting it up.

More Delish Recipe Ideas

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More Delish Recipe Ideas 〰️

Recipe Variations

This blondie recipe is a great base to start with if you want to switch up the flavour combos!

You can remove the instant coffee and allspice, swapping it out for your favourite chai powder. Dried fruit and nuts are also fab additions.

Espresso Blondies

Espresso Blondies

Yield: 12 Slices
Author: Hayley Paterson
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

For the Blondies
  • 180g white choc
  • 150g butter
  • 1 cup brown sugar
  • 1/2 cup caster sugar
  • 1 teaspoon instant coffee
  • 1/2 teaspoon allspice
  • 1/2 cup almond meal
  • 3/4 cup plain flour
  • 2 eggs
For the Espresso Buttercream
  • 150g butter, cubed and at room temperature
  • 300g icing sugar
  • 1 teaspoon vanilla paste
  • 30mL chilled espresso

Instructions

  1. Preheat the oven to 160C.
  2. Line a slice tray with baking paper. Set aside.
  3. Place the butter and the white chocolate into a large microwave-safe bowl. Microwave at 30 second intervals, stirring in between, until melted.
  4. Add brown and caster sugars, then stir together until well-combined.
  5. Dissolve the instant coffee in a teaspoon of hot water, then stir it into the melted chocolate mixture.
  6. Add the almond flour, plain flour, allspice and baking powder to the mixture. Fold through the batter until all of the dry ingredients have been incorporated.
  7. Lightly whisk the eggs in a separate bowl before adding to the blondie batter. Gently fold the eggs through until just combined.
  8. Transfer the batter to the slice tray and bake for 40 minutes, until the centre of the brownie is set and the top is golden. Once baked, set aside to cool in the tray.
  9. While the blondies are cooling, make the espresso buttercream. Add the butter and the vanilla paste to a large mixing bowl and beat the butter until smooth.
  10. Sift the icing sugar into the bowl, then beat until well-combined, 2-3 minutes.
  11. Add the chilled espresso one tablespoon at a time, beating in between. Continue to beat the buttercream until it is light and fluffy, 1-2 minutes.
  12. Once the blondies have cooled completely, spread the espresso buttercream over the top and finish with chocolate sprinkles.
  13. Slice the blondies into 12 squares and enjoy!
  14. Store in an airtight container for 2-3 days.
http://www.littledelish.co/espresso-blondies