Coffee Blondies

When an amazing baker like Sarah Kieffer says that she’s been making these blondies for almost two decades, I had to try them. Right? They did not disappoint.

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer of The Vanilla Bean Blog. I used espresso, fine sea salt, and dark chocolate chips. We ate them with and without (caramel) ice cream. 🙂

Yield: one 9×13-inch pan of blondies (about 12 large or 24 small)

  • 213 g (1 1/2 cups) all-purpose flour
  • 1 1/2 tsp baking powder
  • 12 T (1 1/2 sticks; 170 g) unsalted butter, cold
  • 297 g (1 1/2 cups) light brown sugar, packed
  • 3/4 tsp fine sea salt
  • 2 T strong coffee, room temperature (I used espresso)
  • 1 egg
  • 1 1/2 T pure vanilla extract
  • 86 g (3/4 cup) pecan halves, toasted and chopped
  • 128 g (3/4 cup) bittersweet or semisweet chocolate chips (I used 72% dark chocolate chips)
  1. Adjust the oven rack to the middle position. Preheat the oven to 350 degrees F, preferably on convection.
  2. Grease a 9×13-inch metal baking pan with cooking oil spray. Line the pan with parchment paper leaving an overhang on 2 sides. (I clip the overhang with binder clips to keep it in place.)
  3. Spread the nuts in a single layer on a rimmed baking sheet and toast until lightly browned and fragrant, about 5 minutes. Let cool and then chop; set aside.
  4. In a medium bowl, whisk the flour and baking powder.
  5. In a medium saucepan over medium heat, melt the butter, brown sugar, and salt.
  6. Remove pan from the heat and stir in the coffee until well combined. Let the mixture come to room temperature. (I transferred it to a large bowl to expedite the process at this point.)
  7. Add the egg and vanilla and whisk to combine. Transfer the mixture to a large bowl (if you haven’t already).
  8. Add the flour mixture and stir until just combined.
  9. Add the pecans and chocolate chips and stir gently until incorporated.
  10. Using an offset spatula, spread the batter evenly into the prepared pan.
  11. Bake 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A toothpick inserted into the center should come out with just a couple of crumbs.
  12. Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut into squares.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Coffee Blondies

  1. Yum. I def gotta try this. ☕️🍃

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