Brown Butter Espresso Blondies with Chocolate Chips

These brown butter espresso blondies are chewy, rich, and packed with deep, nutty flavor—thanks to the magic of browned butter and a touch of espresso. Finished with melty milk chocolate chips, they're the perfect mash-up of bold and sweet. Whether you're baking for a cozy afternoon treat or sharing with friends, these blondies are a guaranteed crowd-pleaser.

I developed this recipe while thinking about a few of my friends and how they love espresso. Whether it’s a nice shot of espresso, an espresso martini, or tiramisu. I simply followed my Brown Butter Chocolate Chip Blondie recipe and added some espresso powder to give it the best flavor boost.

Ingredients

½ cup + 1 tablespoon unsalted butter (1 stick + 1 tbsp, see notes)
1 cup brown sugar (light or dark, depending on your preference)
2 large eggs, at room temperature
1 tablespoon vanilla bean paste (can substitute for extract).
1 cup all-purpose flour
2 teaspoons instant espresso powder
¼ teaspoon baking powder
½ teaspoon salt
1 cup milk chocolate chips, plus a few extra for topping

Instructions

1. Preheat and prepare your pan.
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later.

2. Brown the butter.
In a light-colored saucepan (this helps you see the color changes), melt the butter over medium heat. Stir constantly as it foams, then turns golden and smells nutty. This usually takes around 5–7 minutes. Once the butter has browned, remove it from the heat right away to avoid burning. Set aside to cool slightly.

3. Combine the butter and sugar.
In a large mixing bowl, combine the browned butter and brown sugar. Use a spatula or whisk to stir until smooth and fully combined.

4. Add wet ingredients.
Add the eggs and vanilla extract to the bowl. Mix until just combined, no need to overbeat here.

5. Mix in dry ingredients.
Sprinkle in the flour, espresso powder, baking powder, and salt. Gently fold everything together using a spatula until no dry flour remains. Be careful not to overmix; stop as soon as the batter looks uniform.

6. Add chocolate chips.
Fold in the chocolate chips evenly throughout the batter.

7. Transfer and bake.
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs.

Optional tip:
For a prettier finish, take the blondies out of the oven after about 20 minutes and press a few extra chocolate chips on top. Return to the oven to finish baking.

8. Cool and enjoy.
Let the blondies cool completely in the pan before slicing into squares. Enjoy with a cup of coffee, or better yet, espresso!

Recipe Notes

Why extra butter? Browning butter causes it to lose moisture as the water evaporates. That’s why I use 1 tablespoon extra to make up for the difference. After browning, you should be left with roughly ½ cup of liquid gold.
Use quality butter: For the best flavor and results, use a high-quality butter with a higher butterfat content (like Kerrygold). It browns beautifully and adds extra richness.
Espresso powder: This enhances the deep, caramel-like notes of the blondies without overpowering them. Feel free to adjust based on your preference.

How to Store Your Blondies

These brown butter espresso blondies stay soft and chewy for days, if they last that long!

At room temperature: Store blondies in an airtight container for up to 4–5 days. Keep them in a cool, dry place (away from direct sunlight or heat). You can separate layers with parchment paper to prevent sticking.
In the fridge: If you want to keep them a bit longer, they’ll stay fresh in the fridge for up to a week. Just be sure they’re in a sealed container to prevent them from drying out. Let them come to room temperature before serving, or microwave for a few seconds for a warm, gooey treat.
Freezing blondies: These freeze beautifully! Wrap individual squares tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, thaw at room temperature or microwave for 20–30 seconds for that fresh-baked feel.

Substitutions & Variations

Here are some easy swaps and creative twists to customize these blondies to your taste, or what you have on hand:

Butter

Alternative: Use plant-based butter for a dairy-free option. Make sure it browns well (like Miyoko’s).
Clarified butter or ghee: Adds a similar nutty flavor but skips the browning step (since milk solids are already removed).

Brown Sugar

Swap: Use coconut sugar for a refined sugar-free version. It will be slightly less moist and a bit more caramel-like in flavor.
Half white + half brown sugar: If you’re low on brown sugar, a 50/50 mix works too, just expect a slightly less chewy texture.

Chocolate Chips

Options: Sub in dark chocolate, white chocolate, chopped chocolate bars, or even butterscotch chips.
Add-ins: A handful of chopped nuts (like walnuts or pecans) can add crunch and balance the sweetness.

Espresso Powder

Less intense: Use 1 tsp instead of 2 if you want a milder coffee flavor.
No espresso powder? Try instant coffee granules, crushed finely (not ideal, but better than brewed coffee, which adds too much liquid).
Caffeine-free: Use decaf espresso powder for all the flavor without the buzz.

Eggs

Egg-free option: Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit 5 min) per egg. Note: the texture will be slightly denser.

Flour

Gluten-free: A 1:1 gluten-free baking flour blend should work well. Avoid straight almond or coconut flour unless you're experienced with adjusting for moisture and structure.

If you try any of these swaps, let me know how it turns out in the comments! I’d love to hear what variations you come up with!

Brown Butter Espresso Blondies with Chocolate Chips