Chocolate Chunk Espresso Blondies
Thick, chewy, caramel-y, and soooooo decadent, these Chocolate Chunk Espresso Blondies are off the hook. I love this chocolate and espresso combo and I’m sure you will too!
I find myself making bars more often than cookies these days. Less time, less mess, and I just kind of love their rustic nature. In short, I’m kind of lazy. As much as I adore a solid cookies, bars are just so much easier to make so they’ve been my jam.
I’m not super adventurous when it comes to cookies- or bars in this case- as I tend to stick to the classics. This recipe is a riff off the beloved chocolate chip cookie and uses the same base recipe as these classic chocolate chip cookie bars– my absolute favorite. These are still similar enough for the purists but get a sophisticated makeover with the added espresso powder, dark chocolate chunks and pecans.
I don’t like an overly sweet treat- these bars are perfect in that regard. The espresso adds a nice bitter note and the dark chocolate isn’t as sweet as milk chocolate. The pecans are optional- I’ve made them with and without- so really it’s just personal preference. I used dark brown sugar to add a caramel note and as much as I wanted to sprinkle a pinch of sea salt on top, I help back. I feel like I salt all the desserts and wanted these bars to be more about the coffee. BUT!!!!! Do what you like….I’m sure a pinch of sea salt would be amazing!
As always, these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet and have made them a handful of times now and the recipe is great as written. These freeze beautifully and will stay fresh in an airtight container on the counter for a few days. While these bars make a great dessert, obviously, but they make for an even better late afternoon snack with a cup of coffee. Just saying.
Have a wonderful week and thanks for being here! xo, KelleyPrint
Thick, chewy, caramel-y and totally decadent cookie bars made with espresso powder and studded with dark chocolate chunks.
- 2 cups + 2 tablespoons all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 tablespoon coffee liqueur
- 2 teaspoons espresso powder
- 12 tablespoons butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
- 3/4 cup chopped pecans, optional
- Preheat oven to 325F degrees.
- Combine flour, salt, and baking soda in a small bowl; set aside.
- Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.
- Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.
- In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.
- Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks