Espresso Martini Blondies Recipe – Easy Homemade Coffee Dessert

The first time the scent of fresh espresso and sweet vanilla hit my kitchen, I knew these Espresso Martini Blondies were going to be dangerous (in the best possible way). Imagine the bold punch of your favorite coffee cocktail baked right into a chewy, golden blondie—honestly, it’s dessert with a little swagger. I whipped these up one rainy afternoon when I was craving something comforting but a little grown-up, and let’s just say, the batch didn’t last long.

If you’re a fan of coffee desserts (or just need a pick-me-up snack for an afternoon slump), this recipe is about to be your new obsession. Espresso martini blondies combine the rich, deep flavor of espresso with luscious notes of vanilla and a cheeky splash of coffee liqueur. They’re sweet, slightly boozy, and have a texture that’s softer than a brownie but denser than cake—right in that sweet spot.

Whether you’re baking for a grown-up gathering, a brunch treat, or just want something special with your morning coffee, these blondies are a total crowd-pleaser. I’ve tested this recipe over a dozen times (I know, tough job!) and tweaked the ratios for the perfect balance of moistness, chew, and flavor. As a lifelong coffee lover, I can promise these espresso martini blondies live up to their name. They’re also super easy, using ingredients you probably already have, and they don’t require any fancy equipment. Trust me, you’ll want to bookmark this one for every coffee-loving moment.

Why You’ll Love This Recipe

• Quick & Easy: These espresso martini blondies come together in under an hour, which makes them perfect for last-minute cravings or impromptu get-togethers.
• Simple Ingredients: Nothing fancy here—you’ll need basic pantry staples plus a shot of espresso and a splash of coffee liqueur (think Kahlúa).
• Perfect for Brunch or Dessert: Whether it’s a cozy morning gathering or a late-night treat, these blondies fit right in.
• Crowd-Pleaser: I’ve brought these to potlucks and parties, and they disappear faster than anything else on the dessert table. The coffee flavor wins over adults, and the chewy-sweet base is irresistible to kids (no judgment if you skip the liqueur for a family-friendly batch).
• Unbelievably Delicious: The blondie base is buttery and rich, with a swirl of espresso and coffee liqueur that makes each bite feel special. It’s like your favorite coffeehouse treat, only better because you made it yourself.

What sets these espresso martini blondies apart is the infusion of real espresso and coffee liqueur, not just instant granules. I blend the espresso right into the batter, which gives it a deep, aromatic flavor that’s hard to fake. Plus, the brown sugar and vanilla round everything out for a caramel-like finish. You know, sometimes coffee desserts can taste a little flat or artificial—these are the real deal.

This recipe is my go-to when I want to impress without stress. The blondies look gorgeous with a crackly top and gooey center, but they’re honestly so forgiving. Even if you’re new to baking, you’ll nail this. And if you love experimenting, there are endless ways to tweak the flavors—more on that later!

In short, these espresso martini blondies aren’t just another coffee dessert. They’re comfort food with a sophisticated twist, perfect for making any day feel special (or just a bit more caffeinated).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold espresso flavor and a perfectly chewy blondie texture—no complicated steps, no weird additives. Most of what you need is probably already in your kitchen!

• For the Blondie Batter:
  • 1 cup (226g) unsalted butter, melted (adds richness and chewiness)
  • 1 1/2 cups (330g) packed light brown sugar (for caramel notes)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract (I like Nielsen-Massey for the best flavor)
  • 1/4 cup (60ml) freshly brewed espresso, cooled (strong and aromatic—use a good quality bean if you can)
  • 2 tbsp (30ml) coffee liqueur (Kahlúa or Tia Maria; skip for kid-friendly)
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking powder
• For the Mix-ins & Topping:
  • 1/2 cup (90g) dark chocolate chunks or chips (optional but highly recommended for melty pockets)
  • 1 tsp espresso powder (for a bolder coffee kick, optional)
  • 1/4 cup (25g) chopped toasted walnuts or pecans (optional, adds crunch)
  • Extra pinch of flaky sea salt for sprinkling on top (brings out flavors)

Ingredient Notes & Substitutions:

• If you’re gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend (like King Arthur or Bob’s Red Mill).
• No coffee liqueur? Use an extra tablespoon of espresso and a dash more vanilla.
• Dairy-free? Substitute melted coconut oil or vegan butter for the regular butter.
• Egg substitute: For vegan blondies, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water, mixed and rested).
• Chocolate chips: White chocolate or dark chocolate both work—white will make it sweeter, dark keeps it grown-up.
• Nuts are totally optional, but I love the texture boost. You can use hazelnuts or skip entirely.

Honestly, the best part about this espresso martini blondies recipe is how flexible it is. You don’t need to hunt down anything fancy—just good coffee and whatever extras you have on hand.

Equipment Needed

• 8×8 inch (20cm) square baking pan (I use a metal pan for crisp edges, but glass works too)
• Parchment paper (for easy removal and cleanup)
• Mixing bowls (one large, one medium)
• Whisk and spatula (a silicone spatula is great for scraping down the batter)
• Measuring cups and spoons (accuracy matters for blondies)
• Espresso machine, moka pot, or strong coffee maker (I’ve tried all three—moka pot works in a pinch, and even instant espresso powder dissolved in hot water is fine for emergencies)

If you don’t have an 8×8 pan, a 9×9 will work, but blondies will be a bit thinner. For parchment, I always cut a sling to lift out the blondies easily. A hand mixer isn’t necessary—just some elbow grease and a sturdy whisk. If you’re on a budget, dollar store spatulas and bowls do the trick (they’ve survived plenty of batches in my kitchen!). Just make sure to clean your espresso maker well after each use—the coffee oils can build up and affect flavor over time.

Preparation Method

1. Prep the Pan: Line your 8×8 inch (20cm) pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly butter or spray the parchment. Set aside. (This step saves you from blondie-sticking disasters later.)
2. Make the Espresso: Brew 1/4 cup (60ml) strong espresso. Let it cool to room temperature. If you use espresso powder, dissolve 1 tbsp in 1/4 cup hot water. (Warm espresso can scramble eggs, so cooling is key.)
3. Mix Wet Ingredients: In a large bowl, whisk together melted butter and brown sugar until glossy and slightly thick—about 1 minute. Add eggs, vanilla, cooled espresso, and coffee liqueur. Whisk until smooth. The mixture should look creamy and smell like a bakery.
4. Combine Dry Ingredients: In a medium bowl, stir together flour, salt, baking powder, and optional espresso powder. (I sift flour for an extra light crumb but it’s not mandatory.)
5. Blend Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula. Don’t overmix—stop when just combined. Batter will be thick, almost like cookie dough.
6. Add Mix-ins: Stir in chocolate chunks and nuts if using. (Reserve a few chocolate pieces for topping if you want those gorgeous melted puddles on top.)
7. Transfer to Pan: Scrape batter into lined pan and smooth the top. Sprinkle with reserved chocolate chunks and a light pinch of flaky sea salt.
8. Bake: Place in preheated oven at 350°F (175°C) and bake for 25-30 minutes. Edges should be golden and set, center slightly soft—insert a toothpick and it should come out with moist crumbs but not raw batter.
9. Cool: Remove pan from oven and let blondies cool in the pan for at least 30 minutes (I know, the wait is painful but crucial for clean slices!).
10. Slice & Serve: Lift blondies out using parchment sling, slice into squares. Serve warm for gooey goodness or at room temp for classic chew.

Troubleshooting Tips: If blondies seem undercooked, they’ll firm up as they cool. If they’re too dry, check oven temp—bakery ovens run hot sometimes! For a super gooey center, bake on the lower end of the time range.

Personal Notes: I always set a timer for 25 minutes and start checking every 2 minutes after. Overbaking is the blondie’s worst enemy! If you’re doubling the batch for a crowd, use a 9×13 pan and add 5-8 minutes to baking time.

Cooking Tips & Techniques

Let’s face it: getting that perfect blondie texture takes a little practice, but once you nail it, you’ll be hooked. Here are some of my hard-earned tips for espresso martini blondies:

• Don’t Overmix: When adding dry ingredients, stop as soon as you don’t see streaks of flour. Overmixing makes blondies tough instead of chewy.
• Cool the Espresso: Hot espresso will melt the butter further and might cook the eggs—always let it cool before adding.
• Use Room Temp Eggs: This helps the batter blend smoothly and bakes up with a better crumb.
• Chocolate Placement: For Pinterest-worthy blondies, press a few chocolate chunks right on top before baking—they’ll melt into puddles and look gorgeous.
• Check for Doneness: Blondies should look set around the edges but a little soft in the middle when you pull them out. They’ll firm up as they cool.
• Rotate the Pan: Ovens can have hot spots, so halfway through baking, rotate the pan for even browning.
• Personal Failures: I once baked a batch with hot espresso—resulted in scrambled eggs and a greasy blondie mess. Learned my lesson (and never looked back).
• Multitasking: While the blondies bake, clean up your mixing bowls and prep your serving platter. Makes the post-bake rush less frantic.
• Consistency: Measure your flour with the spoon-and-level method. Too much flour = cakey blondies, not chewy ones.

Above all, trust your senses—smell, sight, and touch are your best tools in baking. If the kitchen smells like a coffeehouse, you’re on the right track!

Variations & Adaptations

One of the best things about espresso martini blondies is how easily you can tweak the recipe to suit your tastes or dietary needs. Here are a few fun ways to switch things up:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking blend. I’ve tried King Arthur and Bob’s Red Mill—both work perfectly.
• Vegan: Use a vegan butter substitute and swap eggs for flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp water, rested for 5 minutes). Choose dairy-free chocolate chips.
• Seasonal Flavors: Add a pinch of cinnamon or nutmeg in fall, or swirl in raspberry preserves for a fruity twist.
• Nut-Free: Skip the nuts entirely or swap in sunflower seeds for crunch without allergens.
• Boozy Boost: For a stronger cocktail vibe, add an extra tablespoon of coffee liqueur—but watch the bake time, it might need 2 minutes longer.
• White Chocolate Swap: Swap dark chocolate for white chips for a sweeter, creamier blondie.

My personal favorite? A batch with chopped hazelnuts and a dash of cinnamon—tastes like a fancy coffeehouse treat. Feel free to get creative and make this espresso martini blondies recipe your own!

Serving & Storage Suggestions

Espresso martini blondies are best served slightly warm, when the chocolate is still a little gooey and the coffee aroma is at its peak. For presentation, slice into neat squares and arrange on a platter sprinkled with a few espresso beans (for extra coffee vibes).

• Pair with a hot cup of coffee, a cappuccino, or even an actual espresso martini for the ultimate treat.
• These blondies are amazing for brunch spreads, dessert tables, or just as a snack with friends. I love serving them with fresh berries or whipped cream for a little extra flair.
• To store: Cool completely, then place in an airtight container. They’ll keep at room temperature for 3-4 days, in the fridge for up to a week, or freeze for up to 2 months.
• Reheating: Warm in the microwave for 10-15 seconds for a just-baked taste. Or pop in a low oven (300°F/150°C) for 5 minutes to revive texture.
• Flavor tip: Blondies get even more flavorful after a day as the coffee and liqueur notes meld, so don’t be afraid to bake ahead!

Honestly, I’ve never had leftovers last more than a few days, but if you do, they freeze beautifully—just wrap tightly in plastic and foil.

Nutritional Information & Benefits

Here’s a rough breakdown per serving (1 blondie, assuming 16 squares):

• Calories: ~220
• Protein: ~3g
• Fat: ~11g
• Sugar: ~18g
• Carbs: ~27g

Espresso martini blondies offer a little energy boost thanks to real espresso. The recipe is naturally nut-free if you skip the add-ins, and easily adaptable for gluten-free or vegan diets. Key ingredients like eggs and nuts (if used) add some protein and healthy fats.

Potential allergens: dairy, eggs, gluten, nuts (if added), and coffee liqueur (contains alcohol). For wellness, I love that these blondies use real espresso instead of artificial flavoring—makes every bite more satisfying and less processed. As always, enjoy in moderation (but savor every bite!).

Conclusion

If you’ve been searching for a dessert that’s sweet, satisfying, and just a little bit sophisticated, espresso martini blondies are the answer. They’re easy enough for a weeknight bake, impressive enough for company, and flexible for all kinds of dietary tweaks. Honestly, I make these every time I want to treat myself or friends to something special—nothing beats the combo of chewy blondie and bold coffee flavor.

Feel free to play around with the mix-ins or adjust the strength of the coffee to suit your taste. That’s the beauty of baking at home—you get to make it just the way you like!

I hope you’ll give this espresso martini blondies recipe a try (and let me know if you add your own twist!). Please leave a comment below with your results, share your photos on Pinterest, or tag me on social media so I can see your delicious creations. Happy baking—and don’t forget to save a square for yourself!

Frequently Asked Questions

Can I make espresso martini blondies without coffee liqueur?

Yes! Just substitute extra espresso and a splash more vanilla. The blondies will still have plenty of coffee flavor and be safe for all ages.

Can I use instant coffee instead of espresso?

Absolutely. Dissolve 1 tablespoon instant espresso powder in 1/4 cup hot water for a quick substitute. The flavor won’t be quite as intense, but it works in a pinch.

How do I make these blondies gluten-free?

Just swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure your mix doesn’t contain xanthan gum unless you want extra chewiness.

What’s the best way to store espresso martini blondies?

Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. For longer storage, wrap and freeze for up to 2 months.

Can I double the recipe for a party?

Yes, simply use a 9×13 inch pan and increase the baking time by 5-8 minutes. Check for doneness with a toothpick—edges should be golden, center just set.

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