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.
