The smell of freshly brewed coffee paired with the sweetness of buttery caramel—can you picture it? These Coffee Caramel Blondies are everything you’ve been dreaming of, wrapped up in one decadent dessert. I created this recipe during a rainy afternoon when I was craving a rich treat that felt indulgent but cozy. It’s the kind of dessert that makes you pause after the first bite and think, “Oh wow, this is good!”
If you’re a fan of gooey, buttery blondies with a hint of espresso and ribbons of caramel, this recipe is going to be your new favorite. It’s easy to make, ridiculously delicious, and perfect for sharing (or not—no judgment here!). Whether you’re baking for a special occasion or just because, Coffee Caramel Blondies are guaranteed to hit the spot.
Why You’ll Love This Recipe
- Unbelievably Buttery: These blondies are soft, rich, and melt-in-your-mouth good, thanks to the perfect balance of butter and brown sugar.
- Easy to Make: No fancy techniques or complicated steps here—just mix, bake, and enjoy!
- A Coffee Lover’s Dream: The subtle espresso flavor adds depth and pairs beautifully with the caramel swirls.
- Perfect for Any Occasion: These blondies are great for potlucks, holidays, coffee dates, or just satisfying your sweet tooth at home.
- Customizable: Whether you want to add nuts, drizzle chocolate, or make them gluten-free, there’s room to make this recipe your own.
What sets these blondies apart is the combination of caramel swirls and coffee flavor. It’s a unique twist that turns a classic dessert into something memorable. Plus, they’re a crowd-pleaser—every time I make these, someone asks for the recipe!
What Ingredients You Will Need
This recipe uses simple ingredients that come together to create layers of flavor and texture. Here’s what you’ll need:
- Unsalted butter, melted: Adds richness and that classic blondie texture.
- Brown sugar: For sweetness and a hint of molasses depth.
- Granulated sugar: Balances the brown sugar and helps achieve a soft texture.
- Eggs, room temperature: Provides structure and keeps the blondies moist.
- Vanilla extract: Adds warmth and enhances the caramel notes.
- All-purpose flour: The base for the blondies—use gluten-free flour if needed.
- Espresso powder: The key to the coffee flavor; adjust the amount to your taste.
- Baking powder: Helps the blondies rise slightly for a soft, gooey center.
- Salt: A pinch balances the sweetness and enhances the flavors.
- Caramel sauce: Swirled into the batter for pockets of sweet, gooey goodness.
Optional mix-ins include chopped nuts, chocolate chips, or even flaky sea salt for a gourmet touch. You can also use homemade caramel sauce if you’re feeling extra fancy!
Equipment Needed
You don’t need much to make these blondies, but here’s what will come in handy:
- Mixing bowls: For combining wet and dry ingredients.
- Whisk and spatula: A whisk for the wet ingredients and a spatula for folding everything together.
- 9×13-inch baking pan: The perfect size for thick, gooey blondies.
- Parchment paper: Makes cleanup easier and helps prevent sticking.
- Measuring cups and spoons: For precise measurements—baking is a science, after all!
If you don’t have espresso powder, you can use instant coffee granules as a substitute. For the caramel, store-bought works great, but homemade caramel sauce will take it to the next level.
Preparation Method
- Preheat the oven: Set it to 350°F (175°C) and line your baking pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Combine the dry ingredients: In a separate bowl, mix the flour, espresso powder, baking powder, and salt.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop when no streaks of flour remain.
- Add the caramel: Pour half the batter into the prepared pan, then drizzle half the caramel sauce over it. Add the remaining batter and finish with more caramel swirls on top.
- Bake: Bake for 25-30 minutes, or until the edges are golden and the center is just set. A toothpick inserted should come out with a few moist crumbs.
- Cool and slice: Let the blondies cool completely in the pan before slicing into squares. This helps them hold their shape!
Keep an eye on the caramel during baking—it shouldn’t burn but will bubble slightly. If the edges are browning too quickly, cover them loosely with foil.
Cooking Tips & Techniques
- Don’t overmix: Overmixing can lead to dense blondies. Fold the batter gently until just combined.
- Use room temperature eggs: Cold eggs can cause the butter to seize, so let them sit out for a bit before using.
- Adjust the espresso flavor: If you love a strong coffee flavor, use an extra teaspoon of espresso powder.
- Caramel consistency: For easy swirling, use a caramel sauce that’s pourable but not too runny.
- Cool completely: Blondies need time to set after baking—cutting too soon can result in a gooey mess.
From my experience, using parchment paper makes cleanup a breeze and ensures no blondies stick to the pan. Plus, it helps lift them out easily for slicing.
Variations & Adaptations
- Nutty Blondies: Add chopped pecans or walnuts for crunch—it pairs beautifully with the coffee and caramel flavors.
- Chocolate Swirl: Drizzle melted chocolate alongside the caramel for an extra indulgent twist.
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend. Make sure it’s suitable for baking!
- Seasonal Flavor: During fall, add a teaspoon of cinnamon to complement the coffee notes.
- Vegan Adaptation: Use plant-based butter, flax eggs, and dairy-free caramel sauce.
Personally, I’ve tried adding a sprinkle of flaky sea salt on top—it takes these blondies to a whole new level of gourmet goodness!
Serving & Storage Suggestions
Serve these blondies warm or at room temperature, depending on your preference. They pair beautifully with a cup of coffee or a scoop of vanilla ice cream. For presentation, stack them on a cake stand or arrange neatly on a dessert plate with a drizzle of caramel on top.
- Storage: Store blondies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate for up to a week—just let them come to room temperature before serving.
- Freezing: Wrap individual blondies in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and enjoy!
- Reheating: Warm blondies in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.
The flavors deepen over time, especially the coffee and caramel notes, making these blondies even better the next day!
Nutritional Information & Benefits
Here’s a rough estimate per serving (based on 16 blondies):
- Calories: 240
- Fat: 11g
- Carbohydrates: 32g
- Protein: 2g
- Sodium: 150mg
The espresso powder adds antioxidants, while the caramel provides a quick energy boost (hello, sugar rush!). If you’re watching your intake, enjoy these blondies as an occasional treat—they’re worth every bite!
Conclusion
These Coffee Caramel Blondies are the ultimate buttery dessert for coffee and caramel lovers alike. Whether you’re making them for a special event or simply treating yourself, they’re guaranteed to impress. The combo of gooey caramel, subtle espresso, and rich blondie base is pure magic.
I love how customizable this recipe is—you can make it your own with mix-ins or dietary swaps. And honestly, they’re just as good on day two, so don’t be afraid to make a batch ahead of time!
If you give this recipe a try, let me know in the comments! Share your variations, tips, or even a photo of your blondies—I’d love to see what you create. Happy baking!
FAQs
Can I use instant coffee instead of espresso powder?
Yes, instant coffee granules work well as a substitute, though the flavor may be slightly less intense.
Can I make these blondies dairy-free?
Absolutely! Use plant-based butter and dairy-free caramel sauce for a vegan-friendly version.
How do I prevent the caramel from sinking to the bottom?
Layer the caramel between batter and swirl gently—it helps distribute it evenly without sinking.
Can I freeze these blondies?
Yes, wrap them individually and freeze for up to 3 months. Thaw before serving for best texture.
What’s the best way to reheat blondies?
A quick 10-15 second zap in the microwave will warm them up perfectly without drying them out.
Pin This Recipe!
