These Salted Espresso Chocolate Chunk Blondies are the ultimate fusion of coffee shop comfort and chocolatey indulgence. Soft, chewy, and loaded with rich dark chocolate chunks, each bite is kissed with the warmth of espresso and balanced with a sprinkle of flaky sea salt. It’s an elevated twist on a classic blondie that comes together in under 35 minutes.
Perfect for coffee lovers and chocolate fans alike, these blondies offer deep flavor complexity with minimal effort. Whether you’re baking for a cozy gathering, a dessert bar, or just treating yourself on a quiet weekend afternoon, they’re guaranteed to satisfy. Make a double batch – they disappear fast!
Full Recipe:
Ingredients:
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½ cup (113g) unsalted butter, melted
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¾ cup (150g) light brown sugar, packed
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1 large egg
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1 ½ tsp pure vanilla extract
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1 tbsp instant espresso powder
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½ tsp fine sea salt
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1 cup (142g) all-purpose flour
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⅔ cup (115g) dark chocolate chunks or chips
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Flaky sea salt, for sprinkling
Directions:
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Preheat your oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides.
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In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and slightly glossy.
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Beat in the egg, vanilla extract, espresso powder, and fine sea salt until fully combined.
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Stir in the flour until just incorporated – do not overmix.
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Fold in the dark chocolate chunks, ensuring even distribution.
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Spread the batter evenly into the prepared pan and smooth out the top.
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Sprinkle a pinch of flaky sea salt over the surface.
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Bake for 20–23 minutes, or until the edges are set and the center looks just barely underbaked.
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Allow to cool completely in the pan before lifting out and slicing into squares.
Prep Time: 10 minutes | Cooking Time: 23 minutes | Total Time: 33 minutes
Kcal: 210 kcal | Servings: 16 squares
When it comes to desserts, few treats can strike the perfect balance between indulgence and sophistication the way blondies can. Now, elevate that concept further by blending rich, aromatic espresso with velvety chocolate chunks and a finishing touch of flaky sea salt. The result? Salted Espresso Chocolate Chunk Blondies a dessert that satisfies both your sweet tooth and your caffeine cravings in every chewy bite.
This isn’t just your average bar cookie. These blondies are decadent, fudgy, and deeply flavorful, thanks to the complementary marriage of dark chocolate and espresso. Whether you’re hosting friends, baking for a work potluck, or simply want a rich, sweet treat with your afternoon coffee, this recipe offers a dessert experience that’s far more complex than its simple preparation suggests.
What Makes These Blondies Special?
A Flavor Profile That Pops
Blondies typically sit somewhere between a cookie and a brownie soft, chewy, and loaded with butter and brown sugar. But when espresso and sea salt enter the mix, everything changes. The espresso powder amplifies the cocoa notes in the chocolate, intensifying the flavor without making the blondies overly “coffee-tasting.” It’s a background note like the bass line in a song that gives the whole dessert structure and soul.
Then there’s the sea salt. More than just a garnish, the flaky salt creates contrast, breaking up the sweetness with a subtle crunch and enhancing all the other flavors. When you bite into a blondie and hit a small pocket of melted chocolate alongside a sparkle of sea salt, the harmony is almost addictive.
Texture is Everything
The texture of these blondies is another reason they shine. The edges have a delicate crispness, while the center stays soft and chewy—almost gooey if you slightly underbake them. The melted butter gives richness, and the brown sugar brings moisture and depth with its molasses undertones. The dark chocolate chunks add bursts of flavor and texture, varying from slightly melted centers to firmer bites once cooled.
Why Espresso and Chocolate Work So Well Together
The pairing of coffee and chocolate is a well-established one in the culinary world, and for good reason. Coffee, particularly in the form of espresso powder, contains compounds that enhance the flavor of chocolate. It sharpens the taste of cocoa, deepens its complexity, and adds a bittersweet undertone that elevates even basic chocolate chips.
In this blondie recipe, espresso isn’t used as a drink or an afterthought it’s a main flavor component. Yet, it doesn’t dominate. The balance is what makes these bars so crowd-pleasing. Even people who don’t love coffee often find themselves going back for seconds, impressed by the richness rather than the roast.
Customization and Variations
One of the most wonderful things about blondies is how endlessly customizable they are. The salted espresso chocolate chunk base is already stunning, but if you’re the type who likes to play with recipes, here are a few ideas:
- Nutty Twist: Add chopped walnuts or pecans for a bit of crunch and earthiness.
- Caramel Swirl: Drizzle caramel sauce over the batter before baking for extra sweetness and gooey pockets.
- White Chocolate: Swap some or all of the dark chocolate chunks with white chocolate for a different type of sweetness and a creamier texture.
- Spice It Up: A pinch of cinnamon or cardamom in the batter can add a cozy twist that complements the espresso beautifully.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend to make these accessible for those with gluten sensitivities.
No matter which route you take, the core concept espresso, chocolate, brown sugar, and salt lays the foundation for a seriously elevated bar dessert.
Tips for the Best Blondies Every Time
Use Quality Ingredients
Because the ingredient list is relatively short, quality matters. Opt for real vanilla extract, a high-quality instant espresso powder, and dark chocolate chunks instead of standard chips. The chocolate should be at least 60% cacao for that luxurious, bittersweet edge.
Don’t Overbake
One of the most common blondie mistakes is baking them too long. They continue to cook as they cool, so it’s perfectly fine to take them out of the oven when the center still looks a bit soft. That’s how you achieve that melt-in-your-mouth texture everyone craves.
Let Them Cool Before Slicing
It might be tempting to dig in as soon as they come out of the oven, but letting the blondies cool allows them to firm up and makes slicing much cleaner. Plus, the flavors intensify as they rest, especially the espresso.
Perfect for Any Occasion
These Salted Espresso Chocolate Chunk Blondies are versatile enough for a range of occasions. Want to impress at a dinner party? Serve them warm with a scoop of vanilla ice cream. Need something easy for a bake sale? These slice beautifully and hold up well in transport. Craving a cozy night in? Pair a square or two with your favorite latte or a tall glass of milk.
They’re also ideal for gifting. Wrapped in parchment and twine or stacked in a treat box, they make thoughtful homemade gifts for birthdays, holidays, or just because.
Nutritional Perspective: Indulgent, But Worth It
Like most desserts, these blondies are meant to be enjoyed in moderation but that doesn’t mean you should feel guilty indulging. One bar offers the satisfying combination of fats, sugar, and carbs that your body occasionally craves, especially when paired with a hot beverage or served as a post-dinner treat.
Using dark chocolate gives a small antioxidant boost, and espresso can even provide a little mental perk thanks to its caffeine content. It’s dessert with benefits at least when enjoyed mindfully.
Conclusion: A Decadent Treat With Depth
In a world filled with sugary snacks and one-note desserts, Salted Espresso Chocolate Chunk Blondies offer something more nuanced. They hit multiple flavor notes sweet, salty, bitter, and buttery while maintaining an incredible texture that’s both chewy and soft. The addition of espresso transforms an everyday blondie into a gourmet experience.
Whether you’re baking for yourself or others, this recipe is guaranteed to become a repeat favorite. It’s easy to make, crowd-pleasing, and endlessly adaptable. So go ahead brew a pot of coffee, preheat your oven, and indulge in the magic of espresso and chocolate in blondie form.