These espresso chocolate chip blondies are a delightful twist on the classic blondie, combining the rich flavors of espresso and chocolate chips with the nutty undertones of almond flour. Perfect for a gluten-free treat, these blondies are both chewy and flavorful, making them an irresistible dessert or snack.
Some ingredients in this recipe might not be staples in every kitchen. Almond flour is a gluten-free alternative to regular flour and can be found in the baking aisle or health food section. Coconut sugar is a natural sweetener with a lower glycemic index than regular sugar, often located near other specialty sugars. Instant espresso powder is a concentrated coffee powder that adds a rich coffee flavor and can usually be found in the coffee or baking section.
Ingredients for Espresso Chocolate Chip Blondies
Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and moist texture.
Coconut sugar: A natural sweetener derived from coconut palm sap, offering a caramel-like flavor.
Coconut oil: A plant-based oil that adds moisture and a subtle coconut flavor.
Eggs: Bind the ingredients together and provide structure to the blondies.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.
Instant espresso powder: Adds a rich coffee flavor that complements the chocolate.
Baking powder: A leavening agent that helps the blondies rise.
Salt: Balances the sweetness and enhances the flavors.
Chocolate chips: Provide bursts of chocolatey goodness throughout the blondies.
Technique Tip for This Recipe
To enhance the flavor of the espresso powder, dissolve it in a tablespoon of warm water before adding it to the mixing bowl. This will help the espresso distribute more evenly throughout the batter and intensify the coffee flavor in the blondies.
Suggested Side Dishes
Alternative Ingredients
almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and provides a slightly different texture and flavor. Use about ¼ cup of coconut flour for every 1 cup of almond flour, and increase the liquid in the recipe.
coconut sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can replace coconut sugar. Use ¾ cup of maple syrup for every 1 cup of coconut sugar and reduce other liquids in the recipe by about ¼ cup.
melted coconut oil - Substitute with avocado oil: Avocado oil is a healthy fat that can replace coconut oil. It has a neutral flavor and similar consistency.
large eggs - Substitute with flax eggs: Flax eggs are a vegan alternative. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit for a few minutes to thicken.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor. Use half the amount of almond extract as you would vanilla extract.
instant espresso powder - Substitute with brewed espresso: Use ¼ cup of brewed espresso for every tablespoon of instant espresso powder. Reduce other liquids in the recipe accordingly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder.
salt - Substitute with sea salt: Sea salt can replace regular salt and may provide a slightly different flavor profile.
chocolate chips - Substitute with cacao nibs: Cacao nibs are a less processed form of chocolate and provide a crunchier texture and more intense chocolate flavor.
Other Alternative Recipes Similar to This One
How To Store / Freeze Your Blondies
- To keep your espresso chocolate chip blondies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to 3 days.
- If you prefer a longer shelf life, refrigerate the blondies. Place them in a sealed container or wrap them tightly in plastic wrap. They can last up to a week in the fridge.
- For those who love to plan ahead, freezing is an excellent option. First, let the blondies cool completely. Then, wrap each blondie individually in plastic wrap to prevent freezer burn.
- After wrapping, place the blondies in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.
- When you're ready to enjoy a frozen blondie, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it for 15-20 seconds.
- If you want to serve them warm, preheat your oven to 300°F (150°C) and reheat the blondies for about 10 minutes. This will give them that freshly-baked taste and texture.
- To maintain the rich flavor of the chocolate chips and the robust taste of the espresso, avoid storing the blondies in direct sunlight or in a humid environment.
How To Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the blondies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the blondies' texture and keeps them from becoming too dry.
Microwave Method: Place a blondie on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the blondie and continue to heat in 10-second intervals until it reaches your desired warmth. Be cautious not to overheat, as this can make the blondies rubbery.
Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the blondies on a piece of aluminum foil or a small baking tray. Heat for about 5-10 minutes, checking frequently to ensure they don't overcook. This method is great for achieving a slightly crispy edge while keeping the center soft.
Stovetop Method: If you don't have access to an oven or microwave, you can use a skillet. Heat a non-stick skillet over low heat. Place the blondies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the blondies a slightly toasted exterior.
Steam Method: For a gentle reheating option, use a steamer. Place the blondies in a heatproof dish and set it in the steamer basket. Steam for about 5 minutes or until warmed through. This method helps retain moisture and keeps the blondies soft.
Best Tools for This Recipe
Oven: Used to bake the blondies at the specified temperature of 350°F (175°C).
Mixing bowl: Used to combine and mix all the ingredients together.
Measuring cups: Essential for accurately measuring out the almond flour, coconut sugar, and melted coconut oil.
Measuring spoons: Used to measure smaller quantities like the instant espresso powder, vanilla extract, baking powder, and salt.
Whisk: Useful for mixing the wet ingredients and ensuring a smooth batter.
Spatula: Handy for folding in the chocolate chips and scraping the batter into the baking pan.
Baking pan: The container in which the blondie batter will be poured and baked.
Cooking spray: Used to grease the baking pan to prevent the blondies from sticking.
Toothpick: Used to check the doneness of the blondies by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the blondies to cool evenly after baking before cutting them into squares.
How to Save Time on Making Blondies
Pre-measure ingredients: Measure out almond flour, coconut sugar, and espresso powder ahead of time to streamline the process.
Use one bowl: Combine all ingredients in a single mixing bowl to minimize cleanup time.
Melt coconut oil in microwave: Quickly melt coconut oil in the microwave to save time.
Line baking pan: Use parchment paper to line the baking pan for easy removal and less cleanup.
Preheat oven early: Start preheating the oven before you begin mixing ingredients to ensure it's ready when you are.
Espresso Chocolate Chip Blondies
Ingredients
Main Ingredients
- 1 cup almond flour
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut sugar, and espresso powder.
- Add melted coconut oil, eggs, and vanilla extract. Mix well.
- Stir in baking powder and salt.
- Fold in chocolate chips.
- Pour the batter into a greased baking pan.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let it cool before cutting into squares.
Nutritional Value
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