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Despite the fact that I already have four chocolate chip cookie recipes on the blog (five if you count my Dark Chocolate S’mores Cookies), I can’t seem to stop making up new ones. This time I went for something in bar form – say hello to Malted Coffee Blondies!

These chewy chocolate- and pecan-studded beauties have three sources of inspiration. First, the blondies I used to make when I worked at Amazing Grace Bakery here in Duluth (so good I dream about them). Second and third, recipes from two of my favorite cookbook authors: Sarah Kieffer’s (of the Vanilla Bean Blog) Coffee Blondies and Dorie Greenspan’s Coffee Malteds. I love the flavors of chocolate, coffee, and malt powder, so couldn’t wait to combine them all.

You don’t taste the malt powder too much in these bars – it’s pretty subtle – but it adds a chewiness to them that can’t be beat. Add in some espresso or strong coffee, chunks of chocolate, a few pecans, and I’m in heaven.

Blondies vs Chocolate Chip Cookie Bars

This type of bar begs the question – what’s the difference between blondies and chocolate chip cookie bars? Not much really. They have basically the same ingredients, though blondies tend to be heavier on the brown sugar. The main difference is in how they are mixed.

With cookie dough, you generally cream the butter and sugar, then add in eggs and vanilla, then your dry ingredients and chocolate chips. With blondies however, you beat the eggs first, add your brown sugar and beat some more, then add melted butter and vanilla, then your dry ingredients and chocolate. The result is a chewier bar with a shiny, craggly top.

Recipe Notes

A few notes on ingredients and replacements, since we’re all working with what we have on hand right now.

I opted to brown my butter for these to add nutty flavor. See instructions here for browning butter. Before adding it to the cookie dough, make sure it is cool but still liquid. If you don’t want to brown your butter, you can just melt it and let it cool.
If you don’t have or like malt powder, you can leave it out.
I used a little spelt flour to make these even chewier, but you can replace it with whole wheat flour or additional all-purpose flour if you don’t have spelt.
I like pecans in these, but use any kind of nuts you prefer or have on hand. Walnuts, almonds, pistachios – really anything would be amazing. Or replace them with more chocolate.
I usually use cold press coffee in my baking, because I tend to keep it on hand, but you can use any coffee – just make sure it’s cooled completely before adding. I’ve also tried using Javy microdose coffee and it worked beautifully as well (click here for a link to save 15% on your Javy order!). Javy is super concentrated, so when I used that I used 1 1/2 tsp Javy + 2 1/2 T water in place of the 3T of cold espresso in the recipe.

Malted Cofffee Blondies with Javy microdose coffee

I hope you enjoy these Malted Coffee Blondies as much as I do. If you make them, leave a comment here or on social media to let me know how they turn out!

I hope you’re all doing well, staying healthy, and not suffering too much from cabin fever. Have a lovely Saturday!

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