Deliciously Rich Espresso White Chocolate Blondies Recipe

Are you looking for a way to elevate your coffee game? Look no further than these delectable Espresso White Chocolate Blondies! Packed with the rich flavors of coffee and white chocolate, these blondies are perfect for any coffee lover looking to indulge in a sweet treat.

These blondies are perfect to get the day started or wind it down. Enjoy them as a treat with morning coffee, or after dinner while savoring a cup of hot tea. They’re versatile and go with nearly every beverage.

But what makes this recipe stand out is the use of instant espresso powder, which enhances the flavor profile tremendously. The espresso powder adds depth to the rich flavour of white chocolate, creating a robust blend that’s simply divine.

And if you think that making these tasty treats is difficult, think again! These blondies come together quickly and easily with only 10 minutes of prep time. It’s also an ideal recipe for novice bakers trying their hand in baking.

So why not try this tempting recipe for yourself today? Whether it’s for a special occasion or just because, these Espresso White Chocolate Blondies will turn any ordinary day into something truly extraordinary!

Why You’ll Love This Recipe

Espresso White Chocolate Blondies
Espresso White Chocolate Blondies

If you’re a true coffee lover and can never get enough of chocolate, then you’re in for a real treat with this recipe for espresso white chocolate blondies. I know that some people might think that brownies can’t get any better, but let me tell you, adding a kick of espresso powder and creamy white chocolate chips takes these blondies to a whole new level.

First off, the complexity of the espresso roast brings out unique flavors that are hard to achieve with regular coffee or other caffeinated treats. The subtle yet distinct notes of bitterness and richness perfectly complement the sweetness of the white chocolate chips and brown sugar. Together, these ingredients create a balance of deep flavors that will keep you coming back for more.

Also, this recipe is incredibly versatile! You can customize it to fit your personal taste by swapping out ingredients or adding in extras like pecans or raspberries. Plus, the fudgy texture of these blondies is perfect for those who love a gooey middle, while also keeping them from being too greasy.

Lastly, I want to mention how easy this recipe is to make. With only nine ingredients and some pantry staples, you can have mouth-watering blondies in no time! This dessert recipe requires minimal effort but still delivers maximum flavor and satisfaction.

Overall, if you’re looking for a coffee-inspired dessert that goes beyond your average brownie recipe, then you’ll absolutely love these espresso white chocolate blondies. So why wait? Get baking and indulge in this irresistible treat today!

Ingredient List

 A slice of heaven on your plate!
A slice of heaven on your plate!

Take a Close Look at the Ingredient List

Before we start, we have to make sure we have gathered all the ingredients required for this Espresso White Chocolate Blondies Recipe. Let’s take a look at what is needed in this recipe:

  • Flour: We need 2 cups of all-purpose flour (or whole wheat flour) for our blondie batter.

  • Eggs: This recipe calls for 2 whole eggs and 1 egg yolk. Eggs add richness, structure, and moisture to our blondie batter.

  • Brown Sugar: For that rich and molasses flavor, we need 1 1/2 cups of packed brown sugar.

  • Butter: We need unsalted butter, at room temperature (about 1 1/2 sticks /12 tablespoons or 170 grams) for the batter. We also need an additional 4 tablespoons of unsalted butter for making the white chocolate ganache.

  • White Chocolate: To give our blondies a creamy texture and sweetness, we need both white chocolate chips (1 cup) and white chocolate chunks (about 8 ounces) in total.

  • Instant Espresso Powder: This recipe requires instant espresso powder. You need about 2-3 teaspoons of instant espresso powder to add that coffee flavor to our blonde brownies.

  • Vanilla Extract: We need vanilla extract for added flavor (about two teaspoons are enough).

  • Baking Powder: For making our baked goods rise, we’ll need two teaspoons of baking powder.

  • Pecans: The recipe calls for half-cup of chopped toasted pecans but you can use your favorite nuts instead.

Don’t hesitate to double-check that everything is present before starting baking!

The Recipe How-To

 Blondies so rich, they'll make a chocolate lover jealous.
Blondies so rich, they’ll make a chocolate lover jealous.

Now that we have our ingredients ready, let’s start making these Espresso White Chocolate Blondies!

Step 1: Preheat the Oven

First and foremost, preheat the oven to 350°F/180°C. This way, when you’re done mixing everything together, the oven will be ready for you.

Step 2: Butter the Baking Dish

Now, take a 9×13 inch baking dish, butter it generously with unsalted butter, and dust some flour into it. Make sure you get every corner or your blondies might stick.

Step 3: Whisk Together the Dry Ingredients

Get a medium bowl and using a wire whisk, mix 2 cups of all-purpose flour, 2 teaspoons of instant espresso powder, and 1/2 teaspoon of baking powder until everything is well-combined. Set aside.

Step 4: Beat in the Wet Ingredients

Using an electric mixer or handheld beaters, cream together 1 1/2 sticks (170g) of unsalted butter, 1 cup (200g) brown sugar, and 1 teaspoon vanilla extract until light and fluffy – this should take about 5 minutes. Then add in 1 egg, followed by the other egg yolk one at a time. Do not forget to scrape down the sides of your mixing bowl in between.

Step 5: Combine Everything

Now, it’s time to add dry ingredients into wet ingredients mixture gradually until well combined. Fold in about 1.5 cups (150g) of white chocolate chips or chunks, and some chopped toasted pecans if you’d like.

Step 6: Bake the Blondies

Transfer your blondie batter into the prepared baking dish and smooth it out with a spatula. Bake at preheated oven for about 25-30 minutes, or until fully cooked. Always use a toothpick to check if it comes out clean before removing them from the oven.

Step 7: Let Cool and Serve

Once your blondies are done baking, let it cool down to room temperature before slicing them up. Serve with a side of fresh berries, whipped cream or enjoy as is!

Substitutions and Variations

 This Espresso White Chocolate Blondie is the perfect coffee pairing!
This Espresso White Chocolate Blondie is the perfect coffee pairing!

Are you someone who likes to experiment with different flavors and ingredients in your baking? This recipe is perfect for you! Here are a few substitutions and variations that you can try out with this recipe.

– Peanut Butter White Chocolate Blondies: Swap out the pecans for chopped peanuts and the instant espresso powder for creamy peanut butter. Add in some white chocolate chips and you have a delicious peanut butter twist on this classic recipe!

– Hazelnut Espresso Chocolate Chip Blondies: Use hazelnuts instead of pecans and add espresso powder to your favorite chocolate chip blondie recipe. You can also drizzle some homemade hazelnut-chocolate ganache on top for an extra special touch.

– Whole Wheat Espresso Blondies: Try replacing half of the all-purpose flour with whole wheat flour for a slightly healthier version of this dessert recipe.

– Blonde Brownies with Raspberry Swirl: Instead of white chocolate, use milk chocolate in the recipe. Swirl in some raspberry puree for a burst of fruity flavor in every bite.

– Blonde Brownies with Brown Butter: Substitute brown sugar for white sugar in the recipe and brown your butter before adding it to the mix for a deeper, nuttier flavor.

Whether you’re looking for healthier alternatives or just want to try something new, these variations will help shake up this classic espresso white chocolate blondie recipe. Don’t be afraid to get creative and make it your own!

Serving and Pairing

 Blondies so soft, they'll melt in your mouth.
Blondies so soft, they’ll melt in your mouth.

These Espresso White Chocolate Blondies are best enjoyed warm from the oven or at room temperature with a nice cup of coffee. The combination of the rich espresso flavor with the sweet white chocolate and pecans makes for a wonderful dessert that pairs perfectly with a bold espresso roast.

One serving of these blondies should be cut into small squares, as they can be quite rich and decadent. To add an extra touch of flavor, consider topping each square with a drizzle of chocolate ganache or fresh raspberries.

For those looking to create an impressive dessert spread, these Espresso White Chocolate Blondies can also be paired with other brownie or blondie recipes, such as fudge brownies or brown butter blondies, to create a unique and delicious dessert table.

And if you’re feeling adventurous, why not pair these blondies with something unexpected like coffee brownies or hazelnut chocolate chip cookies? The possibilities are endless when it comes to creating tasty dessert recipes that will impress your guests!

Overall, these Espresso White Chocolate Blondies are a versatile and delicious dessert that can be paired with a variety of flavors and textures to create an unforgettable dining experience.

Make-Ahead, Storing and Reheating

 With every bite, the chocolatey goodness explodes in your mouth!
With every bite, the chocolatey goodness explodes in your mouth!

Part of the convenience of this recipe is its ability to be made ahead of time and stored for later. Simply bake the blondies, let them cool completely, and then store them in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven for a few minutes at 350 degrees Fahrenheit.

If you’re planning on storing these blondies for longer than five days, consider freezing them instead. To freeze, let them cool completely and wrap tightly with plastic wrap before placing them in a freezer-safe container or bag. They can stay frozen for up to three months. When you’re ready to enjoy them, simply let them thaw at room temperature, or pop them in the oven at 300 degrees Fahrenheit until heated through.

One word of caution: be aware that these blondies can become greasy if stored improperly or left out at room temperature for too long. So, if you notice that their texture is a bit off when reheating, try warming them more slowly or reducing the cooking time.

To ensure your blondies come out fudgy and delicious every time, just be sure to follow my recipe instructions carefully and store them properly. That way, you can enjoy these tasty treats again and again without having to go through all the hassle of making them from scratch every single time!

Tips for Perfect Results

 The delicious aroma of freshly baked blondies will take over your senses.
The delicious aroma of freshly baked blondies will take over your senses.

As a barista and avid baker, I’ve learned some valuable tips over the years for making the perfect espresso white chocolate blondies every time. So, before you head to the kitchen to whip up this delicious recipe, here are my top tips for ensuring that your blondies turn out fudgy, gooey, and full of flavor.

Tip #1: Use Quality White Chocolate

The quality of white chocolate that you use in this recipe makes all the difference. Look for high-quality white chocolate with a cocoa butter content of at least 30%. This will ensure that your blondies have a rich and creamy texture.

Tip #2: Toast Your Pecans

Toasting your pecans brings out their natural sweetness and adds a wonderful depth of flavor to your blondies. Simply spread your chopped pecans on a baking sheet and toast them in the oven at 350°F for 8-10 minutes until fragrant, and then let them cool completely before mixing into your blondie batter.

Tip #3: Measure Ingredients Carefully

Accurately measuring your ingredients is crucial to achieving consistent results every time you bake these espresso white chocolate blondies. Be sure to use measuring cups and spoons, rather than estimating or eyeballing, especially when it comes to flour and sugar.

Tip #4: Don’t Overmix Your Batter

Overmixing your batter can cause your blondies to become dense and tough. Mix ingredients together until they are just combined, no more beating than what is needed as it can result in overdeveloped gluten making your espresso white chocolate mocha grey or rubbery.

Tip #5: Don’t Overbake Your Blondies

It’s easy to overcook blondies in the oven because it’s difficult to tell when they’re done. However, overbaking might result in cakey instead of fudgy texture. As a rule of thumb, remove the pan from the oven when the center of the blondies is still a bit gooey and a toothpick inserted into the middle comes out with a few moist crumbs attached.

By following these tips, you’ll be able to make perfect espresso white chocolate blondies that are fudgy, flavorful, and irresistibly delicious.


Now that you’ve got your white chocolate espresso blondies ready, you may still have questions on how to achieve the perfect fudgy texture or how to make substitutions for some ingredients. This section will answer some frequently asked questions about the recipe to ensure that your baking experience is smooth sailing from start to finish. So let’s dive in and tackle some common queries!

Are blondies meant to be gooey in the middle?

Blondies are best when they have a delightfully chewy texture with a gooey center and slight firmness around the edges. For an extra gooey experience, adding an additional egg yolk to the recipe is a great idea.

What is a blondie vs brownie?

Before we dive into crafting the perfect brownie recipe, let’s distinguish between the distinct characteristics of brownies and blondies. Blondies utilize brown sugar and vanilla extract for flavor, whereas brownies incorporate cocoa and chocolate. Additionally, brownies typically use white sugar instead of brown sugar. Armed with this knowledge, we can proceed to create a delectable brownie recipe that’s sure to impress.

Why are my blondies greasy?

If you notice that your blondies appear oily and the butter seems to have leaked out during the baking process, it’s possible that the ingredients were not thoroughly combined. Another reason for this could be that you added excessive amounts of flour.

Why are they called blondies?

In the early 1900s, chocolate was a new addition to baked goods that quickly became popular. Around the middle of the century, brownies made with molasses were given the nickname “blonde brownies”. This name was eventually shortened to “blondies”, giving them their own unique identity away from traditional brownies.

Bottom Line

If you are looking for a decadent and delicious dessert recipe that is sure to impress, then this espresso white chocolate blondies recipe is definitely worth trying. The combination of rich white chocolate and bold espresso powder creates a flavor combination that will tantalize your taste buds.

Whether you are a coffee lover or simply enjoy sweet treats, this dessert recipe is perfect for all. Plus, with easy-to-follow instructions and plenty of tips and advice for substitutions and variations, you can customize the recipe to your liking.

So why not give this espresso white chocolate blondies recipe a try? Whether you’re whipping up a batch for yourself or sharing them with friends and family, these blondies are sure to be a hit. Trust me, once you’ve tried them, you won’t be able to resist making them over and over again!

Espresso White Chocolate Blondies

Espresso White Chocolate Blondies Recipe

These blondies are not only easy, they're very tasty. This recipe was featured in a Chicago Sun-Times article on the "Best Bites of 2002".
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Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 25 squares
Calories 149 kcal


  • 1/2 cup butter
  • 1 1/4 cups brown sugar, packed
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup flour
  • 3/4 cup chopped toasted pecans
  • 3/4 cup chopped white chocolate


  • Preheat oven to 350°.
  • Butter an 8-inch square baking dish and line with parchment paper.
  • Beat butter with sugar until light.
  • Beat in espresso powder and vanilla.
  • Add eggs, one at a time, beating after each addition.
  • Stir in flour, pecans and chocolate.
  • Spoon into pan.
  • Bake 30-35 minutes.
  • Cool.
  • Cut into squares.

Add Your Own Notes


Serving: 830gCalories: 149kcalCarbohydrates: 18.1gProtein: 1.7gFat: 8.1gSaturated Fat: 3.7gCholesterol: 27.4mgSodium: 40.8mgFiber: 0.5gSugar: 13.8g
Keyword < 60 Mins, Bars, Cookie and Brownie, Dessert, Oven
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