Coffee Blondies

I’ve been testing a few coffee-forward desserts lately, and these coffee blondies are just so good. They’re soft, dense in that good way, and packed with espresso flavor without tasting bitter. This is the kind of recipe I make when I want something a little different from brownies, but still rich and satisfying, and perfect with a cup of coffee.

I love these blondies and here’s why…

Most blondies are very sweet, especially when white chocolate is involved. In this version, the espresso balances everything out, and the ganache on top adds just enough structure so they slice cleanly but still feel soft. These blondies are…

• Soft and chewy without feeling heavy
• The added espresso powder balances the sweetness of the white chocolate
• The texture stays moist for days
• The ganache sets into a smooth, sliceable layer
• They feel a little more elevated than a classic blondie

Key Ingredients & Why I Use Them

• White chocolate: I use real white chocolate, not candy melts. It melts into the batter and gives these their signature texture.
• Butter: Combined with the white chocolate, it creates that dense, fudgy blondie base.
• Espresso powder: This is what gives the coffee flavor without adding extra liquid.
• Egg + extra yolk: The extra yolk makes the blondies richer and softer.
• Bailey’s (optional): I like adding it for a little depth, but you can also skip it.

How to Make Coffee Blondies

The full recipe card is below, but here’s how I make them step by step so you don’t get lost.

Step 1: Start making the batter

Preheat the oven to 350°F, or 325°F if my oven runs hot or is convection. Next, line an 8×8-inch pan with parchment paper and lightly grease it. I avoid glass pans here—they tend to bake unevenly.

Then, melt the butter and white chocolate together in the microwave in short intervals, stirring in between, until smooth. You can also do this over a double boiler. I just make sure everything is fully melted and combined before moving on.

Add the sugar and whisk to combine.

Step 2: Add the eggs and vanilla

Then add the eggs one at a time, followed by the extra yolk and vanilla. Then I mix for about a minute until the batter lightens slightly. This step helps with texture.

Step 3: Add the dry ingredients

I add the flour and salt and mix on low or fold with a spatula just until combined.

Then I add the espresso powder and mix very briefly. I don’t overmix here—that’s what keeps them soft.

Step 4: Bake

Pour the batter into the pan and smooth the top. Bake for about 35 minutes, until the edges look set and a toothpick comes out without any batter.

If the top is browning too fast, I loosely cover with foil and let the center finish baking. Then I let them cool completely before adding the ganache.

Step 5: Make the coffee ganache

Heat the cream and Bailey’s until very hot (but not boiling), then pour it over the chopped white chocolate.

After letting it sit for a minute, I whisk until smooth, then stir in the espresso powder. Let it cool until thickened but still pourable.

Step 6: Finish the coffee blondies

Pour the ganache over the cooled blondies and let it set for about 30 minutes before slicing. Enjoy!

Storage / Make Ahead

I store these in the fridge for up to 5–6 days, then let them sit at room temperature for about 20 minutes before serving. They also freeze really well—I usually slice them first and freeze them individually.

Variations I sometimes make

If I want to switch things up or simplify the recipe, here are a few versions I come back to:

• For a more classic blondie, I skip the espresso and go for a straight vanilla base—something closer to my other blondie recipes with a softer, sweeter profile.
• Skip the ganache for a simpler, more everyday version that still has great texture on its own.
• Use all heavy cream instead of Bailey’s if you prefer to keep it alcohol-free—the flavor is still rich and smooth.
• Add chopped chocolate or chocolate chunks for extra texture throughout the blondies.
• Sprinkle a little flaky salt on top before serving to balance the sweetness.

If I want something a bit more textured or slightly less sweet, I’ll lean into nuttier versions like my almond croissant blondies or pistachio blondies—they add a nice contrast and make the flavor feel a little more layered.

FAQ

More coffee-forward recipes

If you like these coffee blondies, you might also enjoy my coffee cake for something a little lighter but still cozy and coffee-forward. For a more classic dessert, tiramisu has that same espresso flavor with a softer, creamy texture. And if you want something richer, my Bailey’s cheesecake leans into that same creamy, slightly boozy flavor profile as the ganache here, but in a more indulgent, sliceable dessert.

If you make these coffee blondies, let me know how they turn out. You can leave a comment or tag me if you share them—I always like seeing your versions.

Coffee Blondies

Camila Hurst

These coffee blondies are soft, rich, and packed with espresso flavor, made with white chocolate for a smooth, creamy base. Finished with a silky coffee ganache, they balance sweetness with a subtle bitterness for a more refined take on a classic blondie.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cooling & Ganache 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 blondies

Calories 280 kcal

Ingredients

 

• 1¼ cup chopped white chocolate 212g
• ¾ cup unsalted butter 170g
• 1 cup white granulated sugar 200g
• 2 large eggs
• 1 large yolk
• 2 tbsp Bailey’s Irish Cream optional
• 2 tsp vanilla extract
• 2 cups all-purpose flour 255g
• ¼ tsp salt
• 2 tbsp espresso powder

Coffee Ganache

• 1 cup white chocolate, chopped 170g
• 3 tbsp heavy cream 40g
• 1 tbsp Bailey’s Irish Cream 15g
• ½ tsp espresso powder

Instructions

 

• Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, use 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan because your blondies will cook unevenly.
• To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar to the bowl and whisk to combine.
• Add the eggs, one at a time, mixing until incorporated before adding the next one. You can add the vanilla with the final yolk.
• Mix with a whisk, or with a mixer for about 1 minutes on medium high speed, until the batter is light in color.
• Add the Bailey’s, if using. Stir to combine.
• Add the flour and salt to the bowl, mix on low to combine, or fold with a spatula.
• Add the espresso powder and mix very briefly.
• Pour the batter in the prepared pan, and use a spatula to smooth it out.
• Bake the blondies in the oven for 35 minutes, until the blondies look set around the edges and on top. A toothpick inserted in the blondies should come out clean.
• If the blondies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
• Remove the blondies from the oven. Let them cool.

Coffee Ganache

• Mix the heavy cream and Bailey’s together in a microwave safe bowl. Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.
• In a separate bowl, add the chocolate and then pour the cream mixture over. Cover and let sit for 1 minute.
• Mix with the ganache with a whisk until the chocolate is completely incorporated.
• Add the espresso powder at the end and mix to combine.
• Let the ganache cool down to a thick consistency before using. You can place it in the fridge to speed up the setting process, stirring every 5 minutes. Pour over the cooled blondies. Let it set for about 30 minutes. Then slice and serve.

Storage

• Store the blondies in an air-tight container, in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.

Notes

Pan: Don’t use a glass pan to make the recipe. It’s better to use a metal pan. Glass pans heat up slowly, which can result in blondies with an underdone center and overcooked edges.

White Chocolate: Don’t use candy melts. Use real white chocolate, preferably good-quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter, you can get white chocolate baking bars or Lindt white chocolate bars. My favorite white chocolate brand is Callebaut, I buy it online.

Bailey’s: Adding Bailey’s to the batter is optional. I’ve made this with and without it. The Bailey’s give the final result a bit more depth and creaminess. And in the ganache, you can substitute it with heavy cream if you don’t want to use Bailey’s.

Espresso powder: King Arthur espresso powder is my favorite for baking.

Nutrition

Serving: 1blondieCalories: 280kcal

Keyword coffee, coffee blondies

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