These milk chocolate mocha blondies are filled with sweet chocolate and topped with a simple espresso glaze. They’re chewy, dense, and buttery without tasting overly greasy. From mixing bowl to oven in about 10 minutes, this is an easy bar dessert that packs big flavor.
In case you love to drink your coffee and eat it too, I have plenty of mocha or coffee desserts. Today’s recipe joins a handful of coffee-inspired favorites including this lovely espresso chocolate chip cake, these Baileys & coffee cupcakes, and the always lovely tiramisu.
Tell Me About These Milk Chocolate Mocha Blondies
- Texture: Sitting somewhere between a fudge-like brownie and crumbly cookie bar, these blondies are soft, chewy, and buttery all in one bite. Try one warmed in the microwave for 10-15 seconds alongside your coffee. Warm mocha blondie with melty milk chocolate? That’s dessert divinity.
- Flavor: The blondies have 3 main flavors. In the forefront, you’ll taste sweet milk chocolate. Lots of it. After that your taste buds are hit with rich espresso flavor. Finally, you have alllllll the butter richness from the blondie base. What a trio.
- Ease: Easy like your Sunday morning coffee. And amid a life-shattering world pandemic, maybe a simple yet satisfying dessert recipe is exactly what we all need right now.
- Time: They’re thicker than a couple other blondie recipes I’ve published, so they’ll take a couple extra minutes. However, we’re still looking at a 30-35 minute bake time. After that, it’s best to wait at least 1-2 hours before cutting into squares. You can try cutting them warm, but they’ll taste pretty cakey. Give them time to settle because it will help improve their texture and flavor. (Easier to cut when cooled, too!)
Think of blondies as brown sugar brownies. They’re not cake, they’re dense. To help us achieve this special blondie texture, we use melted butter, an extra egg yolk, all brown sugar, and very little baking powder. Have you ever tried my coconut blondies? In that recipe, I spread the blondies into a large 9×13 inch pan. We’re starting with (mostly) the same recipe today, but squeezing the batter into a 9-inch square pan for thicker, denser bars. That’s how we prepare butterscotch blondies, too.
A Few Notes About These Milk Chocolate Mocha Blondies
- Use melted butter. Feel free to brown the butter if you have a couple extra minutes to spare. However with so much espresso and chocolate flavor, I felt the brown butter flavor got lost. I use 1 cup (2 sticks; 16 Tbsp) of butter in my butterscotch blondies, but reduced it down to 14 Tbsp here. With 2 full sticks, the blondies can sometimes taste greasy. Since I slightly reduced the butter, I very slightly reduced the sugar as well.
- Extra egg yolk: You need 1 whole egg + 1 extra egg yolk. The extra egg yolk promises a chewier, denser texture. Without it, the blondies taste a little dry and sandy. I know it’s a little inconvenient to have an extra egg white, but throw it into your morning egg scramble or use it as the egg wash on a pie recipe.
- Add espresso powder: For concentrated coffee flavor, use espresso powder. Espresso powder isn’t simply ground coffee beans– it’s very dark and concentrated instant coffee that dissolves in warm liquid. You can find it in most major grocery stores in the coffee aisle or purchase it online. I love and usually use Ferrara brand. If you pick up a new jar, know that you’ll use it often your baking. It’s fantastic in recipes like chocolate cake because it helps bring out a rich chocolate flavor. Here are all of my recipes using espresso powder if you need ideas. You can substitute instant coffee if needed, see recipe note.
- Pick your chocolate: I originally tested this recipe with white chocolate– and the blondies were incredible– but I loved the milk chocolate version more. I used Guittard Organic Milk Chocolate Baking Wafers in the pictured blondies. Feel free to use milk chocolate chips or chopped Hershey’s bars. Instead of milk chocolate, use the same amount of white chocolate, semi-sweet chocolate, or dark chocolate. Chips, chunks, or wafers. Whatever you love!
The glaze topping is optional, but I know you’ll love it. Honestly, glaze always looks and tastes fancy on cookies and bars, but takes 2 minutes to make. Dissolve 1/2 teaspoon of espresso powder in 1 Tablespoon warm water. Mix this extra concentrated espresso with confectioners’ sugar and a little milk or cream.
When drizzled on lightly, the espresso glaze will eventually set, making these bars easy to stack, store, and transport if needed.
*Totally acceptable for breakfast.*
More Bar Desserts
- Peanut Butter Blondies
- Mocha Cheesecake Brownies
- Salted Caramel Turtle Brownies
- Pecan Pie Bars
These milk chocolate mocha blondies are extra flavorful with espresso powder, butter, brown sugar, milk chocolate, and a hefty dose of vanilla extract. Add an extra egg yolk for the best texture. Review recipe notes before beginning.
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 14 Tablespoons (200g) unsalted butter, melted + slightly cooled (see note)
- 3 or 4 teaspoons espresso powder (see note)
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 Tablespoon pure vanilla extract
- 8 ounces (1 heaping cup) milk chocolate (discs, chopped bars, or chips)
- 1/2 teaspoon espresso powder
- 1 Tablespoon warm water
- 3/4 cup (90g) confectioners’ sugar
- 1 Tablespoon milk or heavy cream
- Preheat the oven to 350°F (177°C). Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier). Set aside.
- Whisk the flour, baking powder, and salt together in a large bowl.
- In a medium bowl, whisk the melted butter and espresso powder together. Whisk in the brown sugar until combined, then whisk in the egg, extra egg yolk, and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the chocolate.
- Evenly spread batter into prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it’s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.
- Make the glaze: Using a fork, mix the espresso powder and warm water together in a medium bowl. Whisk in the confectioners’ sugar and milk/cream. For thinner glaze, whisk in more milk/cream. For thicker glaze, whisk in more confectioners’ sugar.
- Drizzle over cooled blondies. Lift the blondies out using the parchment paper overhang on the sides. Cut into squares.
- Cover and store leftover blondies (with glaze) at room temperature for up to 2-3 days or in the refrigerator for 1 week. Blondies without glaze are fine covered at room temperature for a week.
- Freezing Instructions: It’s easiest to freeze the bars without the glaze topping, then glaze before serving. To freeze, cool blondies completely. Cut into squares and layer between sheets of parchment paper in a freezer-friendly container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before glazing and serving.
- Butter: You need 1 cup minus 2 Tbsp of butter. I typically use 1 cup (2 sticks; 16 Tbsp) in my blondies, but reduced it down to 14 Tbsp here. With 1 cup, the blondies can sometimes taste greasy.
- Espresso Powder: Espresso powder is like instant espresso. You can find it in the coffee aisle or purchase it online. Use it in both the blondie batter and glaze. Use 4 teaspoons (recommended) in the blondie batter for rich coffee flavor or 3 teaspoons (1 Tablespoon) for a milder flavor. You can substitute instant coffee granules (not ground coffee) if needed. If using instant coffee, I recommend using 4 and 1/2 teaspoons in the blondie batter and for the glaze, use 1 teaspoon dissolved in 1 Tablespoon warm water.
- Milk Chocolate: I used Guittard Organic Milk Chocolate Baking Wafers in the pictured blondies. I found them at my regular grocery store. Feel free to use milk chocolate chips or chopped Hershey’s bars. Instead of milk chocolate, use the same amount of white chocolate, semi-sweet chocolate, or dark chocolate. Chips, chunks, wafers, or 2 chopped 4-ounce bars.
- Best Pan to Use: A 9-inch square pan is best. An 8-inch square pan is a little too small. You can spread the batter into a 9×13 inch pan for thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time is around 28-30 minutes.
Keywords: mocha, coffee, chocolate, blondies