Coffee-Chocolate Chip Blondies

Looking for a gooey, delicious bar dessert that isn’t too chocolately? This coffee-chocolate chip blondie fits the bill and more.

In my opinion, there is no better dessert than a chocolate brownie. But if I had to choose a blondie, this is the one! I remember watching my older sister make this recipe when we were younger, carefully measuring and stirring. Sometimes, if I was lucky, I was allowed to stir the cooling pan of butter and brown sugar. And the smells! Glorious.

Let’s Make It!

The first step is to melt the butter and brown sugar together. The mixture does not need to boil or cook for a certain length of time, just melt and combine. Stir in the instant coffee + water. Once that’s done, it needs to cool before adding eggs so you don’t end up with scrambled egg blondies. Ew. If you want/need to expedite the cooling, fill a bowl or sink with a few inches of cold or ice water. Set the pan bottom in the cold water and stir continuously until cool.

I also stir in the vanilla before adding the eggs. I keep my Mexican vanilla in the fridge, so it gives one more layer of cooling to the mixture. Once that and the eggs are added (either with whisk or beaters), sift or whisk the dry ingredients together and stir into the butter mixture.

Finally, add the chocolate chips! Substitute white chocolate chips for people like my husband who sometimes and somehow find REAL chocolate chips to be too much. Walnuts are also a good addition.

Pop into a greased pan and bake! Let cool before cutting (if you can wait!).