Indulge your senses with our Gooey Chocolate Espresso Blondies. These irresistible treats are a blend of rich espresso, gooey chocolate, and buttery goodness. With only a handful of plant-based ingredients, you can whip up these decadent delights in under 40 minutes.
In the world of desserts, few things hold the power to transport us to a realm of pure bliss like brownies and blondies. These dense, fudgy, and gooey creations are the epitome of comfort and indulgence, and they’ve been a beloved part of my life for as long as I can remember. Today, I’m thrilled to share with you a recipe that takes the classic blondie to new heights – our Gooey Chocolate Espresso Blondies.
If you’re anything like me and have a deep love for coffee, these blondies are bound to become your new obsession. The infusion of rich, aromatic espresso elevates these blondies to an entirely different level of decadence. Each bite is a symphony of flavors, with the intense coffee notes perfectly complementing the gooey chocolate chunks. It’s a dessert that’s sure to satisfy both your sweet tooth and your coffee cravings.
The beauty of these Gooey Chocolate Espresso Blondies lies not just in their taste but also in their simplicity. With just a handful of basic ingredients, you can whip up a batch in under 40 minutes. They’re perfect for those moments when you need a quick and delectable treat to enjoy with a cup of your favorite coffee or tea. Whether you’re a seasoned baker or a newbie in the kitchen, these blondies are your ticket to dessert perfection.
What’s the Difference Between Blondies and Brownies?
The two are commonly confused, but let’s get one thing straight. Blondies are not brownies! Although similar, they are made with slightly different ingredients, and their taste is totally unique. Think of blondies as a sort of cousin to brownies. To keep things simple, they’re a cocoa-less version of brownies made with a strong vanilla, almost cake-like taste and a much softer, gooier texture.
What Do Chocolate Espresso Blondies Taste Like?
Pure heaven. In all seriousness, these blondies have a soft, a melt in your mouth, fluffy texture. Couple that with a sweet vanilla flavor laced with strong notes of espresso and decadent melted chocolate, and they’re basically the only dessert you’ll ever need!
Are Blondies Vegan?
In their original state, blondies are made with butter, eggs, and dairy-containing chocolate chips. This means they are definitely not vegan. However, lucky for you, I’ve mastered the art of vegan blondie-making with endless recipes like my vegan caramel pecan blondies and flourless blender blondies! With just a few simple swaps like using pumpkin pureé, flax eggs, and vegan chocolate chips, it’s really simple to do.
Plant-Based Ingredients You’ll Need
For this recipe, I kept things super simple and added a special ingredient for a boost of nutrients. Along with baking essentials like vegan butter, baking soda, baking powder, and salt, you’ll need a handful of items including:
- Sugar – To sweeten the blondies. I use coconut sugar but regular granulated sugar would work, too.
- Pumpkin pureé – Used to create a fluffy, soft texture without the need for eggs. Just be sure to use 100% pure pumpkin pureé and not pumpkin pie filling!
- Vanilla extract – Enhances the rest of the ingredients. For the best results, opt for a high-quality pure vanilla extract. I promise you can taste the difference.
- Flour – Used regular all-purpose flour to form the base of the batter. I haven’t tested it, but a 1:1 gluten-free flour alternative should work in its place. If you give it a shot, I’d love it if you let me know how it goes in the comments below!
- Coffee beans – Instant coffee or finely ground beans will do.
- Vegan chocolate chips – Hu’s chocolate chips are my personal fave in addition to every chocolate product by Enjoy Life, but any brand or flavor you prefer is totally fine. You do you!
How to Make the Best Vegan Blondies Recipe
You already know any recipe from me is going to be easy to make! Just follow the steps below, and you’ll be snacking in no time.
- Create the batter: Whisk the melted butter and sugar together in a medium-sized bowl. Stir in the pumpkin pureé and vanilla, mixing until smooth. Then, add in the salt, flour, espresso, baking soda, and baking powder. Mix until all of the ingredients are just combined.
- Add the chocolate: Gently fold in the chocolate chips until they are evenly distributed.
- Bake: Pour the batter into a parchment-lined baking dish, and bake until they have turned a deep golden brown and are just slightly crisp around the edges.
- Cool and serve: Remove the pan from the oven, and let the blondies cool in the pan for 10 minutes. In the meantime, make yourself a warm latte. Then, slice, and serve your blondies with a big scoop of vegan ice cream to really treat yourself. Enjoy!
Room Temperature: Place your blondies in an airtight container, and keep them in a cool, dry place at room temperature for up to 3 days.
Refrigerator: For a longer-lasting option, place the blondies in an airtight container in the fridge for up to 1 week.
Freezer: Wrap each blondie with parchment paper. Then, transfer them to a sealable bag or freezer-safe container, and store them in the freezer for up to 3 months.
To Serve: When you’re ready to eat, let your blondies thaw in the fridge overnight. Then, let them come to room temperature, or pop them in the microwave for a few seconds to warm them up!
Common Questions About Vegan Blondies
Are blondies meant to be gooey?
Yes! This is a common question because many people assume their blondies are undercooked. However, the gooiness is a primary feature of this classic dessert and actually means you did everything right.
Why did my recipe turn out cakey?
If your blondies turn out cakey in texture, it’s because they were overcooked! Be sure to keep an eye on them in the oven, and pull them out before they look done.
Why did my dessert sink?
The most common reason why blondies sink in the middle is that the batter was overmixed. You’ll want to stop stirring as soon as the ingredients are smooth. Continuing to stir will push too much air into the batter, causing it to puff up and expand as it cooks only to sink later w
hen it cools. If they do happen to sink, they’ll still taste great!
How do I know when they’re done baking?
Unlike other desserts that can be tested with a toothpick, the only way to tell when blondies are done is when the edges begin to brown. They’ll continue to cook as they cool. So, be sure to pull them out as soon as you notice a change in color!
More Blondie Recipes You Need In Your Life
One bite of this vegan blondies recipe and you’ll understand why I’m obsessed with this classic dessert, but you already know I’ve got you covered with all kinds of variations to satisfy your cravings! You can thank me later.
- Vegan Chocolate Chunk Blondies – High-protein, low-sugar, and vegan, this recipe is everything you could ever need!
- Double Chocolate Pumpkin Blondies – Made with the soft texture of blondies and the rich chocolate flavor of brownies, this recipe is the best of both worlds for a dessert you’ll adore.
- Chocolate Chip Caramel Blondies – Made with simple, plant-based ingredients, these blondies are ready in less than 30 minutes.
- Chocolate Chip Zucchini Blondies – Made with whole food ingredients, and loaded with zucchini, this is one dessert that’s actually good for you!
Gooey Chocolate Espresso Vegan Blondies
- 1/2 cup vegan butter melted
- 1 cup coconut sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 2/3 cup all-purpose flour
- 2 tbsps finely ground coffee beans either instant or grind them yourself.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 – 1 cup vegan chocolate chips
- Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper.
- In a medium bowl, whisk together the melted vegan butter and sugar.
- Add in the pumpkin puree and vanilla extract, and mix together thoroughly.
- Add in the salt, flour, espresso grounds, baking soda, baking powder, and use your utensil to evenly combine the ingredients.
- Fold in the vegan chocolate chips.
- Scoop the batter into your prepared baking dish, it will be on the thicker side if you started with hot butter.
- Bake the blondies in the oven for about 33-35 minutes, or until the top is a deep golden brown.
- Remove from the oven and allow the blondies to cool in the pan for 10 minutes before slicing. Slice and serve. Enjoy!
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