Make butterscotch-sweet coffee blondies with our easy blondie recipe! They’re outrageously good…
I’m a brunette. Which I love most of the time. But what do I do when I want to have fun (because blondes have more fun, right?)?
I make blondies!
That’s right. I scoot over to the kitchen and whip up a batch of devilishly dense coffee and walnut blondies following this easy blondie recipe. Give them a go! All it takes is a half-hour pootle in the kitchen, and you too will be treating your sweet tooth to delicious espresso blondies.
And, yep, you’ll be having fun!
What are Coffee Blondies?
Blondies have been around for a while, so we guess you might have heard of them. Probably even tried one, or made a batch yourself.
But don’t worry if not. Here’s a little description!
Blondies are similar to brownies in texture, but the flavour is quite different. They taste buttery and sweet rather than rich, with caramelly notes of vanilla and white chocolate.
We’ve upgraded the standard white chocolate blondie with a splash of fresh coffee. It brings a new depth to these easy blondies and contrasts beautifully with their white chocolate sweetness. And those walnuts? Perfect for channelling the coffee-and-walnut vibes of our favourite cake!
Blondie vs. Brownie
We sometimes refer to blondies as ‘white chocolate brownies’ or ‘blonde brownies’. Don’t let this fool you: they’re not a mere twist on the oh-so-chocolatey chocolate brownie. They have their own character, and deserve full recognition as such.
Here is the main difference between a blondie and a brownie:
Brownies are made with cocoa powder. Blondies are not. It’s why they’re so lusciously fair and, well, blonde.
But your blondie isn’t missing out because it lacks cocoa. Blondies enjoy a deep, caramelly sweetness instead of the cocoa-chocolate flavour that dominates a brownie. This comes from the brown sugar which is, along with the white chocolate, a blondie’s defining feature.
All the other usual brownie suspects are there (flour, butter, eggs, vanilla), but it’s the inclusion of brown sugar and the omission of cocoa powder that sets blondies apart!
It’s best to stick with unsalted butter for these espresso blondies. This means you can control the precise amount of salt you add.
If chocolate is the main flavour in a brownie, brown sugar is the star of your lovely blondie! Every blondie method has its preferred type of brown sugar – we’ve used a combination of light brown and light brown muscovado in our easy blondie recipe for the perfect butterscotch flavour. Feel free to experiment, but be aware that using too much dark brown sugar will make your blondies bitter.
Why are we always told to use room temperature eggs in baking? It’s because it helps them to mix evenly with the other ingredients and create a smooth batter. The result? Well-behaved blondies that rise as they should!
Rich, fragrant speciality coffee works wonderfully in baking. And it really does take lovely blondies to the next level. Sweet and buttery with a flavourful coffee kick, these espresso blondies tick every box!
You can use any nuts in this easy blondie recipe, or none at all. We love the walnuts in these coffee and walnut blondies – you know it’s a combo that works!
Maybe you want to up the chocolate ante with extra chocolate chips? Go for it. Nuts are a good shout, though, as they bring some textural crunch to the soft, squishy batter.
What is Brown Butter?
Brown butter (also called beurre noisette) is regular butter you have melted and cooked gently. This process gives the butter a lovely, toasted nuttiness that’s just perfect in your coffee blondies.