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Malted Coffee Blondies
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Malted Coffee Blondies

Chewy blondies laced with coffee and malt powder and studded with chocolate chips and pecans.
Prep Time1 hour 20 minutes
Cook Time20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Blondies, Chocolate Chip Bars, Coffee Blondies, Malted Blondies, Malted Coffee Blondies
Servings: 16 blondies

Equipment

  • 9x13 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 9x13 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.

Notes

*To use Javy microdose coffee, substitute 1 1/2 tsp Javy and 2 1/2 T water for the 3T of espresso. Want to try Javy? Click here for 15% off your order!
**If you don't have spelt flour, you can sub whole wheat flour or use all AP flour. The spelt flour adds chewiness.
Find Brown Butter instructions here.