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three coffee spice blondies stacked on marble and wood cake stand

Chewy Coffee Spice Blondies

Print Recipe
Thick & chewy with coffee-spice notes & a delicious sweet-salty finish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 2" squares

Ingredients

  • 2 sticks unsalted butter melted but no longer hot
  • 300 grams 1 1 /3 cups brown sugar
  • 3 Tbsp ground coffee not instant
  • 1/4 tsp kosher salt
  • 2 eggs room temp
  • 1 tsp vanilla
  • 250 grams 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 4 tsp raw sugar I use demerara, do not use regular sugar, turbinado will also work
  • Sea salt to taste

Instructions

  • Preheat oven to 350. Grease an 8" square pan and line with parchment (see notes). Gather all of your ingredients and make sure eggs are room temperature.
  • Melt butter in the same bowl you'll be mixing the batter in and make sure it's no longer hot before continuing.
  • Add brown sugar, ground coffee and salt to the butter and whisk until smooth.
  • Add eggs and vanilla and whisk to combine.
  • Sift flour and baking powder into butter/egg mixture and combine with a rubber spatula just until you can no longer see any traces of white flour.
  • In separate bowl combine your raw sugar, spices and sea salt. There is no measurement here for the salt, do this to taste. If you're unsure use 1/4 tsp this time and see how you like it.
  • Scrape batter into prepared pan and spread it evenly to all corners. Batter is very thick.
  • Sprinkle spice mixture evenly over blondies (you may not use all of it, depending on the size pans you use and personal preference)
  • Bake in your preheated 350 oven for 35 minutes, checking after 30. Edges should be firm and crispy and center should feel set when lightly touched but still have a little bit of give.
  • Let cool on wire rack until pan is no longer too hot to handle. Loosen unlined sides of bars from pan edge using a bench scraper or metal spatula, carefully lift out the entire thing and set on wire rack to cool completely.
  • Cut into squares and enjoy!

Notes

  • To line your pan, you can use parchment or foil. My preference is parchment. Cut it to the width of your pan and long enough to hang over the edges by a couple of inches (see picture in post). You'll use the overhang as "handles" to pull the bars out at the end (much easier!)
  • You read the ingredients correctly. The recipe calls for ground coffee (not instant coffee or instant espresso powder). The flavor profile of the coffee you use will affect the end result so choose something you enjoy drinking. I use a dark roast.
  • For the topping only use raw (coarse) sugar and coarse salt. Regular sugar and table salt will not work.
  • I make this in an 8x8 square pan and times are written for this size. You can use two 6x6 inch pans or one 9x13 pan and reduce bake time to 27-30 minutes.