Coffee Blondies

July 25, 2011

Call me crazy, but I’ve always been more of a vanilla girl than I am chocolate. It’s not exactly as if I would turn down a chocolate dessert (hey, I’m not crazy), but I just prefer the simplicity and clean flavor of a vanilla-centric treat.

Personally, I’ve always had a bit of a soft spot for blondies. They often get thought of as the brownie’s less-attractive sibling, but I dare to disagree. What they lack in chocolate they make up for in rich vanilla and caramel flavors.

Since Joey grew up in a house that frequently had a large sheet pan full of homemade bars on the kitchen island, I figured I would do my best to recreate that experience for him in our new home. And while this recipe makes a full jellyroll pan full of bars, they are thinner and lighter than a traditional brownie would be. If you want a more brownie-like consistency, pour the batter into a 13×9-inch pan instead and bake until a toothpick inserted in the center comes out clean. 

Edited to add: Joey took one bite of these bars and said they were the best thing I have ever made. Ever! He continued to rave, saying the flavor was, ‘like the best things about kettle corn (salty, sweet and caramel-y) all in one bar.’ If that isn’t a ringing endorsement, I don’t know what is! 

Coffee Blondies
Recipe adapted from SimplyRecipes.com
*2 sticks unsalted butter
*2 large eggs
*1/4 teaspoon kosher salt
*2 teaspoons vanilla extract
*1/4 teaspoon ground cinnamon
*1 tablespoon instant coffee
*2 cups brown sugar
*1 teaspoon baking powder
*1/4 teaspoon baking soda
*2 cups whole wheat flour

*Preheat oven to 350°F. Lightly grease a large jellyroll pan with butter. Set aside.
*In a mixing bowl, beat together the butter, eggs, salt, vanilla, cinnamon, coffee and brown sugar. Beat in the baking powder and baking soda, followed by the flour. Stir until just combined.
*Spread mixture into the prepared pan in a thin, even layer.
*Bake for 18 to 20 minutes, until edges are lightly browned and center is puffed and golden. Cool on wire rack. Serve with coffee ice cream, if desired.

Happy Baking!


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  • Reply Becki (Becki's Whole Life) July 25, 2011 at 11:16 am

    I would never have thought to put coffee in a blondie – what a great idea! I agree, I absolutely love blondies – especially paired with some ice cream. I am all about the butter and vanilla combo. I had a whole conversation at work about chocolate chip cookie dough and how we could just eat it without the chocolate chips. Same thing. Love how you used the WW flour, too.

  • Reply Lisa @ Sunny Seed Stories July 25, 2011 at 12:22 pm

    Oo now I want to try these on my husband and see if he says they're the best thing I've ever made. He claims to really like everything I make, so this could be a good–and delicious–experiment. 😉

  • Reply Lauren at Keep It Sweet July 25, 2011 at 12:27 pm

    Wow, these sound amazing! I'm more of a chocolate girl in general, but that doesn't mean I discriminate other desserts:-)

  • Reply CupcakesOMG! July 25, 2011 at 12:45 pm

    yummmm!! must.make. pinning right now!


  • Reply Liz July 25, 2011 at 1:43 pm

    I too am more of a vanilla girl than chocolate. If you liked those, you should really try these. They're snickerdoodle blondies and absolutely fabulous!http://www.browneyedbaker.com/2010/07/09/snickerdoodle-blondies/

  • Reply Urban Wife July 25, 2011 at 2:09 pm

    Oh yea! Blondies are where it's at. 🙂

  • Reply Arbine July 25, 2011 at 6:47 pm

    I LOVE blondies! I actually prefer them over brownies. I will definitely be trying this recipe out in the near future. 🙂 Have an awesome day!

  • Reply Natalie July 26, 2011 at 1:50 am

    totally making these, and in a 9 x 13 pan so they're thick and gooey 🙂

  • Reply Amber July 26, 2011 at 3:43 am

    These look AMAZING Madison! I'm excited to make them!

  • Reply Jesse July 28, 2011 at 7:03 pm

    i love blondies, and haven't had them in way too long. thank you for the reminder!

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