Espresso Hazelnut Blondies
These espresso hazelnut blondies are packed with packed with melty chocolate, hazelnuts, and rich espresso flavor.
What you’ll need:
- Butter: You’ll need unsalted melted butter.
- Brown sugar: We like to use light brown sugar which gives a beautiful golden brown color and makes the blondies soft and moist.
- Egg and egg yolk: The eggs are essential for binding the ingredients together and the yolk helps with the texture and softness of the blondie.
- Flour: Nothing fancy here, just some all-purpose flour.
- Espresso powder: This is where the magic happens. A little bit of espresso powder is enough to add the perfect touch of espresso flavor and balances out the sweetness of the chocolate.
- Chopped chocolate: Using chopped chocolate creates pools of melty chocolate giving that gooeyness that we all love!
- Chocolate chips: In addition to the chopped chocolate, we added 1/2 cup of chocolate chips because why not!?
- Chopped hazelnuts: Hazelnuts add a nutty flavor and crunchy texture to the blondies.
How to serve
These blondies are perfect on their own, but they can be dressed up with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. We recommend pairing them with a cup of coffee or a glass of milk to balance out the rich flavors.
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Espresso Hazelnut Blondies
These espresso hazelnut blondies are packed with melty chocolate, hazelnuts, and rich espresso flavor.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp espresso powder
- 1/2 tsp salt
- 1/2 cup chopped chocolate
- 1/2 cup chocolate chips
- 1/2 cup chopped hazelnuts
Instructions
- Preheat the oven to 350℉. Grease and line a 9×9 pan.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg, egg yolk, and vanilla extract. Mix until combined.
- Using a spatula, fold in the flour, espresso powder, and salt. Then, fold in the chocolate and hazelnuts.
- Spread the batter into the prepared pan and bake for 25 minutes at 350℉. Allow to cool before slicing. Enjoy!
Notes
How to Store: Store blondies in an airtight container at room temperature up to one week. To freeze, wrap the sliced blondies in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months.
Tried this recipe?Let us know how it was!
