Features, Miscellaneous

Milk Chocolate Mocha Blondies

By Alexandra Wenger ‘21, Features Editor

There are just some days when we need to take a break and simplify everything we do. Though baking is an enjoyable activity, sometimes even my baked goods need to be easy, quick, and simple. This is my favorite recipe for those lazy days.

These milk chocolate mocha blondies from Sally’s Baking Addiction are amazing given how quickly I made them. You don’t even need to soften or brown the butter! The ingredients are probably already in your kitchen, other than perhaps the espresso powder. I got mine in bulk, but I’m sure it’s inexpensive and available in normal quantities online. The one other ingredient that might not be in your cupboard is the milk chocolate disks she uses, but I used semi-sweet chocolate chips and the blondies still turned out tasting amazing!

She recommends a 9×9 inch pan, which is the one I used, but a 9×13 inch or an 8×8 inch cooked a little bit longer would probably do the trick.

Ingredients:

Blondies:

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

14 tablespoons (1 cup minus 2 tablespoons) unsalted butter, melted & slightly cooled

3-4 teaspoons espresso powder

1½ cups packed light or dark brown sugar

1 large egg + 1 egg yolk, room temp

1 tablespoon pure vanilla extract

8 ounces (1 rounded cup) milk chocolate discs/chips/chopped bars

Espresso Glaze:

½ teaspoon espresso powder

1 tablespoon warm water

¾ cup confectioners’ sugar

1 tablespoon milk or heavy cream

Instructions:

Preheat the oven to 350°F. Grease your pan or line with parchment paper, leaving an overhang to lift and take the blondies out of the pan after baking. Set aside. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the butter and espresso powder. Whisk in the brown sugar until combined, then the egg, extra egg yolk, and vanilla. Pour wet ingredients into dry ingredients and stir until combined with a spatula. Fold in the chocolate. Evenly spread the batter onto your pan. Bake for 30-35 minutes or until a toothpick comes out mostly clean. Just make sure the toothpick isn’t wet. Cool blondies.

To make the glaze, mix espresso powder and warm water with a fork in a small bowl. Whisk confectioners’ sugar and milk/cream. Add more sugar to make the glaze thicker and more milk/cream to make the glaze thinner. Once the blondies are cooled, drizzle the glaze over them, lift out the blondies from the pan, and cut into squares. Eat them all yourself, or share them with your family if you’re feeling generous.

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