Description
Coffee Caramel Blondies are a rich and chewy treat perfect for coffee lovers, featuring a buttery base enhanced with brewed espresso, swirls of thick caramel sauce, and optional white chocolate chips for added sweetness and texture. These blondies bake to golden perfection with a moist, tender crumb and a delightful blend of coffee and caramel flavors.
Ingredients
Scale
Wet Ingredients
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon brewed espresso or strong coffee (cooled)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Add-ins
- ¾ cup (150g) white chocolate chips or chopped white chocolate (optional)
- ½ cup (120g) thick caramel sauce, plus extra for drizzling
Instructions
- Preheat the oven and prepare baking pan: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper to ensure easy removal of the blondies once baked.
- Combine butter and sugar: In a large bowl, whisk together the melted and slightly cooled butter with the packed light brown sugar until the mixture is smooth and well combined, creating a rich, caramel-like base.
- Add eggs, espresso, and vanilla: Incorporate the eggs, brewed espresso or strong coffee, and vanilla extract into the butter-sugar mixture. Mix thoroughly until the batter is uniform and glossy.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and seasoning agents.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure tender blondies.
- Fold in white chocolate chips: If using, fold the white chocolate chips or chopped white chocolate into the batter to add textural contrast and sweetness.
- Assemble and swirl caramel: Spread the blondie batter evenly into the prepared baking pan. Drop spoonfuls of thick caramel sauce over the top and use a knife or toothpick to create swirls, infusing the blondies with rich caramel ribbons.
- Bake: Bake the blondies for 25–30 minutes, or until they are golden at the edges and a toothpick inserted into the center comes out with a few moist crumbs, indicating a chewy yet cooked interior.
- Cool and slice: Allow the blondies to cool completely in the pan. For cleaner cuts, chill the blondies slightly before slicing into 16 squares. Drizzle with extra caramel sauce if desired before serving.
Notes
- Use brewed espresso or a very strong coffee for the best coffee flavor without adding too much liquid.
- Ensure the melted butter is slightly cooled before mixing to prevent cooking the eggs prematurely.
- Do not overmix once the flour is added to maintain tender blondies.
- Chilling the blondies before slicing helps achieve neater pieces.
- Adjust baking time slightly if using a different pan size (e.g., 8×8 vs. 9×9 inch).
