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Active Time: 15 minutes

Start to Eat: 1 hour

Makes: 16 blondies


Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form!

This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars. 

You might not need that second cup of coffee! These are packed with espresso powder and real espresso to give you that extra boost of energy.

Adapted and Modified from Curly Girl Kitchen

Espresso Blondies Recipe
Espresso Blondies Recipe

Espresso yourself

  • 1 cup (2 sticks / 227g)) of unsalted butter

  • 1 1/3 (290g) cups granulated sugar

  • 1 tablespoon vanilla

  • 2 large eggs, room temperature

  • 2 tablespoons espresso powder

  • 2 1/2 cups (300g) of flour (spooned and leveled) 

  • 1 1/4 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons espresso, hot and fresh and extra strong!

  • 1/4 cup plus 2 tablespoons (82g) packed brown sugar

  • 1/4 cup (30g) all-purpose flour

  1. Preheat your oven to 350 degrees. Now, let's brown that butter! In a small saucepan, heat the butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool for 1-2 minutes.

  2. In a large mixing bowl with whisk, combine the slightly cooled brown butter and granulated sugar (it will look like wet sand). Next, add the vanilla and eggs and mix until well combined and smooth.

  3. In a separate bowl, mix the flour, baking powder, salt, and espresso powder together. Then add that flour mixture to the butter mixture and using a spatula fold it in gently until combined.

  4. Prepare your 8x8 brownie pan with parchment paper hanging over the edge for easy removal. Then pour your batter into the pan.

  5. Next, mix your hot espresso, brown sugar, and flour together until combined and smooth. Pour this over your blondie batter and using a knife or chopstick (that's what I use) gently swirl it into the blondie batter then level the top.

  6. Bake for 23-26 minutes or until the edges are set but the blondies themselves may seem underdone and undercooked. This is fine! Do not overbake these or they will end up dry and cakey instead of that heavenly chewy, gooey blondie that you want!

  7. Set the pan on a cooling rack, and cool completely in the pan before removing and cutting into squares.


Loyal Olive Oil
Espresso Blondies Recipe
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