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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.
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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Malted Coffee Blondies
Equipment
- 9×13 cake pan
Ingredients
- 3/4 c butter (1 1/2 sticks)
- 1 c brown sugar
- 1 T vanilla extract
- 3 T cold espresso, strong coffee, or Javy microdose coffee mixed with water*
- 1 egg
- 3/4 c all-purpose flour
- 1/2 c spelt flour**
- 1/4 c malted milk powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 c chocolate chips
- 3/4 c toasted pecans
For Topping
- 1/4 c chocolate chips
Instructions
- Brown your butter (see my post on brown butter for instructions – link in notes). Pour into a bowl and set aside. Allow to cool, but not harden (about an hour). Pop it in the fridge to cool faster, but keep an eye on it – you still want it in liquid form.
- Preheat oven to 350°F
- Grease a 9×13 pan. Then, for easier removal from the pan, line with parchment paper, allowing the paper to hang over two edges of the pan, and lightly grease the parchment.
- In a small bowl, combine flours, malted milk powder, salt, and baking powder. Set aside.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat egg for 1 minute at medium speed.
- Add brown sugar and continue beating until fluffy, 2-3 minutes. Scrape bowl as needed.
- Add cooled butter, vanilla, and cold espresso or coffee. Beat till creamy, scraping bowl as needed, about 1-2 minutes.
- Add flour mixture and mix until just combined.
- Fold in 3/4c chocolate chips and toasted pecans.
- Spread dough evenly into the prepared pan. Sprinkle top with additional 1/4c chocolate chips.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Blondies should be nicely browned with a shiny top.
- Remove from oven and allow to cool completely on a wire rack. Using the parchment paper, pull blondies out of the pan (you may need to run a butter knife around the edges first to loosen them). Cut and enjoy!
- Blondies will keep in an airtight container at room temperature for 3-4 days. Or freeze for up to 2 months.