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Milk Chocolate Mocha Blondies

Name: Milk Chocolate Mocha Blondies
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 16
Ingredients: 2 cups(250g)all-purpose flour(spooned & leveled); 1 teaspoonbaking powder; 1/2 teaspoonsalt; 14 Tablespoons (196g) unsalted butter, melted + slightly cooled (see note); 3 or 4 teaspoons espresso powder (see note); 1 and 1/2 cups (300g) packed light or darkbrown sugar; 1largeegg + 1 egg yolk, at room temperature; 1 Tablespoon pure vanilla extract; 8 ounces (1 heaping cup) milk chocolate (discs, chopped bars, or chips); Espresso Glaze:; 1/2 teaspoon espresso powder; 1 Tablespoon warm water; 3/4 cup (90g) confectioners’ sugar; 1 Tablespoon milk or heavy cream

Prep Time

10m

Cook Time

32m

Total Time

42m

This milk chocolate mocha blondies recipe combines the rich flavors of milk chocolate and espresso in a soft, chewy bar. With a base of brown sugar, butter, and vanilla, it's a delicious treat that's easy to make. Perfect for coffee and chocolate lovers alike.

sallysbakingaddiction.com

Recipe Options

Ingredients

Servings: 16

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2 cups(250g)all-purpose flour(spooned & leveled)

1 teaspoonbaking powder

14 Tablespoons (196g) unsalted butter, melted + slightly cooled (see note)

3 or 4 teaspoons espresso powder (see note)

1 and 1/2 cups (300g) packed light or darkbrown sugar

1largeegg + 1 egg yolk, at room temperature

1 Tablespoon pure vanilla extract

8 ounces (1 heaping cup) milk chocolate (discs, chopped bars, or chips)

1/2 teaspoon espresso powder

1 Tablespoon warm water

3/4 cup (90g) confectioners’ sugar

1 Tablespoon milk or heavy cream

Preheat the oven to 350°F (177°C). Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier). Set aside.

Whisk the flour, baking powder, and salt together in a large bowl.

In a medium bowl, whisk the melted butter and espresso powder together. Whisk in the brown sugar until combined, then whisk in the egg, extra egg yolk, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a silicone spatula. Fold in the chocolate.

Evenly spread batter into prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it’s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.

Using a fork, mix the espresso powder and warm water together in a medium bowl. Whisk in the confectioners’ sugar and milk/cream. For thinner glaze, whisk in more milk/cream. For thicker glaze, whisk in more confectioners’ sugar.

Drizzle over cooled blondies. Lift the blondies out using the parchment paper overhang on the sides. Cut into squares.

Cover and store leftover blondies (with glaze) at room temperature for up to 2-3 days or in the refrigerator for 1 week. Blondies without glaze are fine covered at room temperature for a week.

Milk Chocolate Mocha Blondies

Ingredients

Espresso Glaze

Steps

Nutrition Facts

Milk Chocolate Mocha Blondies

Ingredients

Espresso Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts