Chocolate Chunk Mocha Blondies

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I recently had a few gatherings coming up, so per usual, I wanted to bake something I thought everyone would enjoy. I really wanted to bake something new, something I haven't tried before. I also felt like baking with coffee flavors since coffee has been the only thing getting me through these cold, dark winter days!

After searching on Pinterest but not really finding anything that was speaking to me, I decided to go to my tried-and-true website, Sally's Baking Addiction. And of course, she didn't disappoint! I was looking for key words like: delicious, coffee, simple, and something I could divvy up to bring to multiple places. When I came across these blondies, I knew they were the winner!

I modified the recipe a bit since I'm a dark chocolate girlie. Her recipe uses milk chocolate, which I'm sure tastes just as good, but dark is just my preference. These blondies are so incredibly easy to whip up, they don't require a lot of crazy ingredients, and they taste AMAZING. If you're a coffee-lover, you must make these. I also cut my bars a little smaller to have enough to bring to two gatherings, and they were still amazing.

Magickal Ingredients Used:

Coffee: Magickal properties center on energy, focus, clarity, and manifestation, used for grounding, divination (coffee grounds), cleansing, boosting creativity, and spiritual awareness. Drawing on its stimulating effects, it's known to to aid meditation, banish negativity, and attract abundance. It's often incorporated into rituals with intention -- like stirring clockwise for luck or counter-clockwise to banish.

Chocolate: Properties of chocolate include self-love, romance, prosperity, grounding, focus, positivity, creativity, and motivation.

Here's What You Need:

Blondies

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

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 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 dark brown sugar

• 1 large egg + 1 egg yolk, at room temperature

• 1 Tablespoon pure vanilla extract

• 8 ounces (1 heaping cup) dark chocolate (discs, chopped bars, or chips), you can also use milk or semi-sweet if you prefer

Espresso Glaze

1/2 teaspoon espresso powder

1 Tablespoon warm water

3/4 cup (90g) confectioners’ sugar

1 Tablespoon milk or heavy cream (I used almond milk)

Here's What To Do:

1. 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.

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

3. 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.

4. 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.

5. Make the glaze: 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.

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

7. 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.

Notes:

1. Freezing Instructions: It’s easiest to freeze the bars without the glaze topping, then glaze before serving. To freeze, cool blondies completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before glazing and serving.

2. Special Tools (affiliate links): 9-inch Square Pan | Parchment Paper | Glass Mixing Bowl | Whisk | Silicone Spatula

3. Butter: You need 1 cup minus 2 Tbsp of butter. I typically use 1 cup (16 Tbsp) in my blondies, but reduced it down to 14 Tbsp here. With 1 cup, the blondies can sometimes taste greasy.

4. Espresso Powder: Espresso powder is like instant espresso. You can find it in the coffee aisle or purchase it online. Use it in both the blondie batter and glaze. Use 4 teaspoons (recommended) in the blondie batter for rich coffee flavor or 3 teaspoons (1 Tablespoon) for a milder flavor. You can substitute instant coffee granules (not ground coffee) if needed. If using instant coffee, I recommend using 4 and 1/2 teaspoons in the blondie batter and for the glaze, use 1 teaspoon dissolved in 1 Tablespoon warm water.

5. Milk Chocolate: I used Guittard Organic Milk Chocolate Baking Wafers in the pictured blondies. I found them at my regular grocery store. Feel free to use milk chocolate chips or chopped Hershey’s bars. Instead of milk chocolate, use the same amount of white chocolate, semi-sweet chocolate, or dark chocolate. Chips, chunks, wafers, or 2 chopped 4-ounce bars.

6. Best Pan to Use: A 9-inch square pan is best. An 8-inch square pan is a little too small. You can spread the batter into a 9×13-inch pan for thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time is around 28-30 minutes.

Watch me make these on TikTok!

Original Recipe here