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Espresso Martini Blondies

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These Espresso Martini Blondies combine the bold flavor of espresso and coffee liqueur with a chewy, buttery blondie base. Perfect for brunch, dessert, or a grown-up treat, they’re easy to make and irresistibly delicious.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup freshly brewed espresso, cooled
  • 2 tablespoons coffee liqueur (Kahlúa or Tia Maria; optional)
  • 2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chunks or chips (optional)
  • 1 teaspoon espresso powder (optional)
  • 1/4 cup chopped toasted walnuts or pecans (optional)
  • Extra pinch of flaky sea salt for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly butter or spray the parchment.
  2. Brew 1/4 cup strong espresso and let it cool to room temperature. If using espresso powder, dissolve 1 tablespoon in 1/4 cup hot water.
  3. In a large bowl, whisk together melted butter and brown sugar until glossy and slightly thick, about 1 minute.
  4. Add eggs, vanilla, cooled espresso, and coffee liqueur. Whisk until smooth and creamy.
  5. In a medium bowl, stir together flour, salt, baking powder, and optional espresso powder.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing when just combined; batter will be thick.
  7. Stir in chocolate chunks and nuts if using. Reserve a few chocolate pieces for topping if desired.
  8. Scrape batter into prepared pan and smooth the top. Sprinkle with reserved chocolate chunks and a pinch of flaky sea salt.
  9. Bake for 25-30 minutes, until edges are golden and set and center is slightly soft. A toothpick should come out with moist crumbs.
  10. Let blondies cool in the pan for at least 30 minutes before slicing.
  11. Lift blondies out using the parchment sling, slice into squares, and serve warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free baking blend. For vegan, substitute flax eggs and vegan butter. Don’t overmix the batter for best texture. Cool espresso before adding to avoid scrambling eggs. Blondies firm up as they cool. Double the recipe for a crowd using a 9×13 pan and increase bake time by 5-8 minutes.

Nutrition

Keywords: espresso martini blondies, coffee dessert, easy blondies, coffee liqueur, brunch treat, chewy blondies, homemade blondies, coffee recipe

Find it online: https://tessierecipes.com/espresso-martini-blondies-recipe-easy-homemade-coffee-dessert/