Espresso Blondies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Good morning! How about some incredibly delicious Espresso Blondies to start your day?!

Espresso Blondies

Guys, I literally dreamed about these blondies. I woke up one morning and the idea just popped into my head. And, of course, the combination of flavors sounded so wonderful, I needed to make a batch ASAP. These Espresso Blondies are dense, soft, and chewy with sweet maple and rich espresso flavors. They turned out so well, and I know you will love this recipe as much as I do. Enjoy!

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Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 cup butter, softened
  • 1/4 cup maple syrup
  • 1 egg
  • 3 ounces of freshly brewed espresso
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare a 8″ X 8″ baking dish with non-stick cooking spray or butter.
  3. Combine above ingredients in a large mixing bowl until batter is smooth.
  4. Pour batter in prepared baking dish and bake for 27-30 minutes until top of blondies is firm to the touch.
  5. Remove from oven and allow to cool before cutting.

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Makes 12 bars

 

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56 Comments

  1. When I saw this post, I literally said, “Yes!” out loud. I think you’ve mentioned these a couple times on CNC and I’ve been eager to get my hands on the recipe. I’m following a vegan diet, so I’ll substitute 1/4 applesauce for the egg. That usually does the trick. In other espresso recipes, I’ve used Trader Joe’s concentrated cold brew coffee… I plan to do the same for your Espresso Blondies! Thanks for sharing. 🙂

  2. Thanks for posting this recipe! I’ve been looking for a good blondie to bake!!
    Can’t wait to bake it this weekend as a hospital snack for baby delivery next week!!

  3. This looks amazing! Does it have to be espresso? I don’t have an espresso machine, but I do have a coffee maker and a french press. Is there an alteration I can do to the coffee so it can be used in place of espresso. thanks!!!

  4. Hey Tina, these look great! What are your thoughts on using instant espresso instead of brewed? Do you think I could just pop in a tablespoon of instant that I keep on hand for baking delicious goodies just like these?

  5. You’ve been teasing us about these babies all week 🙂 Can’t wait to try then out! Think I can replace my daily latte with one? 😉

  6. I think I dreamed about these too after you mentioned them a few days ago. I cannot wait to try them! I wonder if they’d be good with coconut oil instead of butter? Only one way to find out!

  7. Ummm…Finally!! I’ve been waiting for this recipe. Yippee! Can’t wait to try it out this weekend! Thanks, Tina!

  8. Can I use almond flour instead of all-purpose flour? Do I need to add baking soda or anyhting like that?? Thanks!

  9. These sound great. The cooler weather has me thinking, “Maybe I should bake something”¦” despite my complete lack of skills and laziness about buying flour because it takes up so much damn space in my tiny NYC cabinets. This might be the recipe that gets me to add it to my grocery list. Thanks for sharing : )

  10. Oh man, gotta try! These look and sound so divine!! Where did you get the espresso/brand? I don’t usually work with espresso a whole lot.

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