Have you ever made any baked treats that were coffee-flavored? Making a coffee-flavored treat just sounded good for some reason—maybe because I’ve been drinking so much coffee in the morning lately! If that sounds good to you too, these Chocolate Chunk Coffee Blondies are just the thing to make!
These blondies are a great treat—dense, chewy, and chocolatey. However, when I first tasted them after they were done baking, I discovered that the coffee flavor was actually very mild. In fact, if I hadn’t made them myself, I may not have realized they had any coffee in them! This is good if you don’t want a strong coffee flavor. But if you do want a strong coffee flavor, make sure the coffee you use in this recipe is very, very strong! The original recipe I used as a guide called for 2 Tablespoons of strong coffee. So I’m thinking my coffee may not have been strong enough, which is why I’ve changed the recipe instructions to “very, very strong” coffee! 🙂
Chocolate Chunk Coffee Blondies
CHOCOLATE CHUNK COFFEE BLONDIES by NancyC, adapted from The Vanilla Bean Baking Book
Makes a 9×13 pan
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 3/4 teaspoon salt
- 2 Tablespoons very, very strong coffee at room temperature
- 1 large egg
- 1 1/2 Tablespoons pure vanilla extract (yes, that’s Tablespoons!)
- 1 1/2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking powder
- 3/4 cup coarsely chopped pecans
- 1 1/4 cups semi-sweet chocolate chunks (or substitute chocolate chips)
Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper.
In large saucepan, melt butter, brown sugar, and salt over medium heat, stirring occasionally until melted. Remove from heat and stir in the coffee, then let mixture cool to room temperature. After it cools, add egg and vanilla, mixing just until combined. At this point, you can transfer the mixture to a large mixing bowl or, if you’re using a large enough pot, you can keep the mixture in the pot.
In a medium size bowl, whisk together flour and baking powder. Add flour mixture to the melted butter/sugar mixture in your large bowl or pot, mixing everything just until combined. Fold in the pecans and chocolate chunks.
Spread batter evenly in the prepared 9×13″ pan (it’s a little challenging, because the batter is really sticky!) and bake 20 to 22 minutes, until edges are set and toothpick inserted in center comes out almost clean (I baked mine for 22 minutes). Cool completely in pan, then lift blondies out of the pan with the parchment paper edges, and cut into squares.
Recipe from NancyC | nancy-c.com
Whether the coffee flavor is strong or not, these are really good blondies and I love their dense and chewy texture! And of course they are great with a cup of coffee! 🙂
Do you like coffee-flavored treats and what kind have you made?
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I wonder if it meant 2tbls of coffee crystals or espresso? I LOVE coffee treats! I will try these soon!
That could be-if you try it with crystals or espresso, let me know how it turns out! 🙂
I was wondering the same thing as Marijo. They are SOOO good though! One of my favorite coffee-flavored treats is homemade Coffee Toffee Ice Cream – yum! It uses coffee crystals and has a wonderful coffee flavor!
It definitely would not hurt to try those coffee crystals in this! I’ll have to do this next time I make them! If you happen to try it, let me know!
I’m not a fan of coffee, but I LOVE coffee-flavored desserts, especially when there is chocolate involved!
Yes, you can’t go wrong with chocolate! 🙂
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Whoa!! You had me at coffee, Nancy! And chocolate chunks? Who doesn’t love that in blondies? I am imagining myself making these and not sharing at all. 😀 Happy Fiesta Friday!
Sometimes you just need to keep some goodies all to yourself! 🙂
I love fudgy blondies! And chocolate plus chocolate? Oh man that sounds amazing! Happy Fiesta Friday!!
Oh my Nancy! I need these right now! What a delicious sounding (& looking) blondie! Thanks for bringing them over to Fiesta Friday.
Glad you like them! 🙂
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These sound great. I love coffee and coffee flavored treats! Looking forward to trying these! Thanks for sharing!
You’re welcome, Cheryl! 🙂