Espresso Chocolate Chip Blondies Recipes
ESPRESSO CHOCOLATE CHIP BLONDIES
This recipe for espresso chocolate chip blondies, with tons of espresso and 2 kinds of chocolate, is an unforgettable, versatile, and genius base recipe for lots of different add-ins and toppings. See the Notes section below for ideas!
Provided by Smells Like Home
Categories brownies | bars
Time 37m
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F. Grease and line a 13×9-inch baking pan with parchment paper, making a sling with the paper by leaving a 1-inch overhang over the top of the sides of the pan. You'll need this to lift the blondies out of the pan. If you'll be serving them from the pan, skip the parchment altogether and just grease the pan.
- In a medium bowl, whisk the flour, espresso powder, baking powder, and salt together. In a large bowl, whisk the melted butter and sugar together until well-combined. Whisk the eggs in along with the vanilla. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Fold both types of chocolate chips into the batter, just until combined. Do not overstir.
- Scrape the batter into the prepared pan and work it out to the sides and into the corners of the pan in an even layer. Smooth out the top.
- Bake for about 22 minutes, just until the top is shiny, crackled, and golden at the edges. Do not overbake. Transfer the pan to a wire rack and allow the blondies to cool completely in the pan. When you're ready to cut and serve, pull them out of the pan using the parchment sling and transfer to a cutting board. Cut into 24 or 36 squares.
- Store in an airtight container for up to 2 days at room temperature, OR
- To freeze, wrap squares in foil and stick the foil packet in a zip-top bag, and squeeze all of the air out of the bag before sealing. Freeze for up to 2 months.
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