30min · 1 serving
I have high standards for all my blondies – they must be butterscotchy-sweet, fudgey like brownies and just a bit unique. These Espresso Blondies fit that bill. They are packed with coffee flavor, but only enough to balance out the sweetness of the chewy, fudgey blondie. You can add more white chocolate chips to the batter if you want an extra white-chocolate-mocha feel – who am I to stop you?
Ingredients
• 6 ounces / 170g white chocolate, chopped
• 8 tablespoons / 113g salted butter, cubed
• 1 tablespoon molasses
• ½ cup / 100g dark brown sugar
• 1 large egg
• 2 large egg yolks
• 2 tablespoons neutral oil such as vegetable, canola, grapeseed
• 1 tablespoon vanilla extract
• 1/2 teaspoon instant coffee mix
• 2 teaspoons of espresso coffee grounds
• 1 ¼ cup /