These milk chocolate mocha blondies are filled with sweet chocolate and covered with a simple espresso frosting. They are soft, dense and buttery without tasting too greasy. From the mixing bowl to the oven in about 10 minutes, this is an easy bar dessert that has great flavor.
I know Thanksgiving is just around the corner, but maybe you're looking for a simple dessert recipe to enjoy in the weeks to come? Or maybe you are already looking forward to Christmas cooking when sugar in any form is acceptable. Anyway, I baked these milk chocolate mocha blondies last week and they were too good not to post.
Tell me about these milk chocolate mocha blondes
- Texture: Sitting somewhere between a fudge-like brownie and a crumbly cookie bar, these blondes are soft, chewy, and buttery in one bite. Try one reheated in the microwave for 10 to 15 seconds with your coffee. Hot blondie with mocha and melted milk chocolate? It is the divinity of the dessert.
- Flavor: Blondies have 3 main flavors. In the foreground, you will taste sweet milk chocolate. Many. After that, your taste buds are struck with a rich espresso flavor. Finally, you have all the butter richness of the blondie base. What a trio.
- Ease: Easy like your Sunday morning coffee. And in the midst of an overwhelming global pandemic, maybe a simple yet satisfying dessert recipe is exactly what we all need right now.
- Time: They're thicker than a few other blondie recipes I've posted, so they'll take a few minutes longer. However, we are still looking for a cooking time of 30-35 minutes. After that, it is better to wait at least 1-2 hours before cutting into squares. You can try cutting them warm, but they will taste more like cake. Give them time to settle in as this will help improve their texture and flavor. (Easier to cut when cooled too!)
Think of blondes like brown sugar brownies. They are not cake, they are dense. To help us achieve that special blonde texture, we use melted butter, an extra egg yolk, brown sugar and very little baking powder. Have you ever tried my coconut blondies? In this recipe, I spread the blondies out in a large 9 × 13 inch saucepan. We're starting with (mostly) the same recipe today, but pressing the dough into a 9 inch square pan for thicker, denser bars. This is how we prepare Scottish blond caramel, as well.
A few notes on these milk chocolate and mocha blondies
- Use melted butter. Do not hesitate to brown the butter if you have a few extra minutes to spare. However, with so much espresso and chocolate flavor, I felt the brown butter flavor was lost. I use 1 cup (2 sticks; 16 tbsp) of butter in my Scottish blond caramel, but reduced to 14 tablespoons here. With 2 full sticks, blondies can sometimes taste oily. Since I reduced the butter slightly, I also reduced the sugar very slightly.
- Extra egg yolk: You need a whole egg + an extra egg yolk. The extra egg yolk promises a softer, denser texture. Without it, blondies taste a bit dry and sandy. I know it's a little inconvenient to have an extra egg white, but toss it in your morning egg scramble or use it as an egg wash on a pie recipe.
- Add espresso powder: For a concentrated coffee flavor, use espresso powder. Espresso powder isn't just ground coffee beans - it's very dark, concentrated instant coffee that dissolves in hot liquid. You can find it in most major grocery stores in the cafe aisle or buy it online. I like and usually use Ferrara brand. If you take a new pot, know that you will often use it for your pastries. It's fantastic in recipes like chocolate cake because it helps bring out a rich chocolate flavor. Here are all my recipes using espresso powder if you need any ideas. You can substitute instant coffee if needed, see recipe note.
- Choose your chocolate: I first tested this recipe with white chocolate - and the blondies were amazing - but I liked the milk chocolate version more. I used Guittard organic milk chocolate wafers in the blondies pictured. Feel free to use milk chocolate chips or chopped Hershey bars. Instead of milk chocolate, use the same amount of white chocolate, semi-sweet chocolate, or dark chocolate. Shavings, pieces or wafers. Anything you like!
The frosting topping is optional, but I know you'll love it. Honestly, the frosting still looks and tastes fine on cookies and bars, but takes 2 minutes to make. Dissolve 1/2 teaspoon of espresso powder in 1 tablespoon of lukewarm water. Mix this extra concentrated espresso with icing sugar and a little milk or cream.
When lightly drizzled on, the espresso frosting eventually sets, making these bars easy to stack, store, and transport when needed.
* Totally acceptable for breakfast. *
More desserts at the barImpression
These milk chocolate mocha blondies are super tasty with espresso powder, butter, brown sugar, milk chocolate and a good dose of vanilla extract. Add an extra egg yolk for a better texture. Review the recipe notes before you begin.
- 2 cups (250g) all purpose flour (spoon and leveled)
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 14 tbsp (200 g) Unsalted butter, melted + slightly cooled (see note)
- 3 or 4 teaspoons espresso powder (see note)
- 1 and 1/2 cup (300 grams) packaged clear or dark brown sugar
- 1 tall Egg + 1 Egg yolk, at room temperature
- 1 tbsp pure vanilla extract
- 8 ounces (1 full cup) milk chocolate (discs, chopped bars or shavings)
- 1/2 teaspoon espresso powder
- 1 tbsp Hot water
- 3/4 cup (90 g) confectionery sugar
- 1 tbsp Milk or heavy cream
- Preheat the oven to 350 ° F (177 ° C). Grease a 9-inch square pan or line of parchment paper, leaving an overhang on the sides to lift up the finished blondies (makes cutting easier). Put aside.
- Whisk together the flour, baking powder and salt in a large bowl.
- In a medium bowl, whisk together melted butter and espresso powder. Whisk in the brown sugar until blended, then stir in the egg, additional egg yolk and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk or stir until blended. The batter is quite heavy and thick, so I usually use a rubber spatula. Stir in the chocolate.
- Distribute the dough evenly in the prepared pan. Bake for about 30 to 35 minutes or until a toothpick comes out * almost * clean. A few damp crumbs are okay, as long as they are not damp. Remove from the oven and cool the blondies completely in a pan on a wire rack.
- Make the icing: Using a fork, combine espresso powder and lukewarm water in a medium bowl. Stir in the icing sugar and the milk / cream. For a finer frosting, add more milk / cream. For a thicker frosting, add more icing sugar.
- Drizzle with cooled blondies. Lift the blondies up using the parchment paper overhang on the sides. Cut into squares.
- Cover and store leftover blondies (with frosting) at room temperature for up to 2-3 days or in the refrigerator for 1 week. Blondies without icing are well covered at room temperature for a week.
- Freezing Instructions: Bars are easier to freeze without the frosting topping and then frost before serving. To freeze, cool the blondies completely. Cut into squares and layer between sheets of parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before icing and serving.
- Butter: You need 1 cup minus 2 tablespoons of butter. I typically use 1 cup (2 sticks; 16 tbsp) in my blondies, but I've narrowed it down to 14 tbsp here. With 1 cup, blondies can sometimes taste oily.
- Espresso powder: Espresso powder is like instant espresso. You can find it in the cafe aisle or buy it online. Use it in blondie paste and frosting. Use 4 teaspoons (recommended) in blondie batter for a rich coffee flavor or 3 teaspoons (1 tablespoon) for a milder flavor. You can replace the instant coffee granules (no ground coffee) if necessary. If you are using instant coffee I recommend using 4 and 1/2 teaspoons in the blondie paste and for frosting use 1 teaspoon dissolved in 1 tbsp of lukewarm water.
- Milk chocolate: I used Guittard organic milk chocolate wafers in the blondies pictured. I found them in my usual grocery store. Feel free to use milk chocolate chips or chopped Hershey bars. Instead of milk chocolate, use the same amount of white chocolate, semi-sweet chocolate, or dark chocolate. Chips, pieces, wafers or 2 chopped 4 ounce bars.
- Best saucepan to use: A 9-inch square saucepan is best. An 8 inch square pan is a bit too small. You can roll out the dough in a 9 × 13 inch pan for thinner blondies. Do your best to spread the dough on each edge of the pan. The cooking time is approximately 28 to 30 minutes.
Keywords: mocha, coffee, chocolate, blondies
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