Mocha Blondies Recipe Delicious & Squidgy ~ Fresh Design Blog

Mocha Blondies – have you ever tried eating or baking them? If not, and you love home baking, now’s your chance! This delicious recipe was created for Fresh Design Blog by Ellie Loxton at Two Chimps Coffee.

I’ll never tire of gooey dark chocolate brownies. But sometimes my sweet tooth craves different flavours….enter caramelly-rich white chocolate blondies! Blondies are similar to brownies in texture (think dense, squidgy and lovely) but the flavour is quite different. Instead of heady cocoa notes, blondies treat your taste buds to brown sugar sweetness, buttery white chocolate and subtle hints of vanilla.

And it gets better… because these delicious mocha blondies feature fresh coffee and creamy chocolate chunks! The coffee brings a new depth to your blondies and works perfectly alongside the sweet white chocolate. Freshly roasted coffee is best – the flavours knock the socks off instantly! Why not try Two Chimps Coffee for fresh, speciality coffee brimming with luscious flavour? Based in Rutland, the team at Two Chimps roast high-scoring coffee multiple times each week. You can enjoy one-off bags delivered to your door First Class or create your perfect coffee plan with their subscription maker. Freshly roasted coffee – it’s the best ingredient for Mocha Blondies.

Delicious freshly baked mocha blondies — Mocha Blondies

What you’ll need to make Mocha Blondies

175g unsalted butter
75g white chocolate, chopped
2 eggs and 1 egg yolk
175g light brown sugar
100g light brown muscovado sugar
1tsp vanilla extract
One shot espresso or 45ml very strongly made coffee
200g plain flour
½ tsp baking powder
Pinch of salt
100g milk chocolate chunks

How to make Mocha Blondies

Heat oven to 180C/160C Fan/Gas 4.

Butter and line a 23cm square tin.

Start by browning the butter (this will add a golden, nutty flavour to your mocha blondies). Melt the butter in a pan over a medium heat and cook for a few minutes, swirling continually. Take off the heat when the butter turns light golden brown and starts to smell toasty and biscuity.

Allow to cool for a couple of minutes before adding the white chocolate. Stir until the chocolate has melted, and leave to cool slightly.

Whisk the eggs and egg yolk with the sugars until pale and doubled in volume. Fold in the cooled chocolate and butter mixture, plus the vanilla and coffee.

Sieve the flour, baking powder and salt and fold in with a spatula or metal spoon.

Stir in the milk chocolate chunks.

Pour into the tin and bake for 25 minutes, or until risen with a slight wobble in the centre.