Coffee Chocolate Chip Blondies Recipe

Warm the oven up to 350 degrees Fahrenheit with the rack in the middle position. Line a 9-by-13-inch baking dish with parchment paper and grease it.


– 1 ½ cups white whole wheat flour or regular whole wheat flour (Sarah used all-purpose) – 1 ½ teaspoons baking powder – 12 tablespoons (1 ½ sticks) unsalted butter – 2 cups packed coconut sugar, or 1 ½ cups packed brown sugar – ¾ teaspoon salt – 2 tablespoons strong coffee, room temperature – 1 egg – 1 ½ tablespoons vanilla extract (yes, tablespoons) – ¾ cup chopped pecan – ¾ cup bittersweet or semisweet chocolate chip

Mix flour and baking powder in a bowl. Set aside. Stir butter, coconut sugar, and salt in a medium saucepan. Stir often until butter melts and mixture is hot but not simmering.  

Step 1


Remove from heat and stir in coffee until well combined (if it doesn't come together, let it cool for a minute or two or try again). Allow the mixture to cool to room temperature for 15–20 minutes.

Step 2

Bake pecans on a small rimmed baking sheet for 5–8 minutes, stirring halfway, until fragrant. Let chill. After butter and sugar cool to room temperature, whisk in egg and vanilla.  

Step 3

Mixture in big bowl. Mix flour mixture briefly. Mix pecans and chocolate chips gently. Spread batter evenly in the pan with a spatula (parachute paper makes it hard, but you can).  

Step 4

Bake until the blondies are set on the edges and the top is golden brown and cracking, 18–24 minutes. A wooden skewer or toothpick should pull a few crumbs from the blondies.

Step 5

Transfer the pan to a wire rack to cool completely. Grab opposite parchment paper corners and gently lift the blondies from the pan onto a flat surface. Make squares (big or small) and serve. 

Step 6

See Also

Healthy Zucchini Muffins Recipe