Delicious coffee and walnut blondies made with brown butter, coffee flavours, crunchy walnuts & chocolate. A cosy autumnal bake you’ll love!
Coffee and Walnut Blondies
If you’re a fan of coffee and walnut cake, you’re going to love these Coffee and Walnut Blondies. Packed with nutty brown butter, crunchy walnuts, rich coffee flavour, and a touch of chocolate, these chewy blondies are the perfect cosy bake for autumn!
Coffee and walnut is such a classic flavour combination, and it feels especially perfect for the colder months. There’s something so cosy and comforting about coffee bakes, they pair beautifully with a hot drink on a chilly autumn day! I’ll definitely be experimenting with more coffee-inspired desserts this winter, and I can’t wait to share them with you. Coffee is one of those flavours that sits perfectly alongside other autumn favourites like cinnamon, pumpkin spice, Biscoff, and peanut butter, so expect plenty of warm, seasonal recipes coming to Biteofthebakes very soon!
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two egg for structure and another egg yolk for richness. You can save the egg white for another bake!
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Coffee- I use coffee essence from Camp Coffee but if you want to use instant coffee use 2 tsp (dissolved in 1 tbsp hot water).
- Walnuts- I use walnuts but if you’d like to make this blondie just coffee flavoured, skip the nuts Completely!
Why You’ll Love These Coffee & Walnut Blondies
- Rich coffee flavour– Perfect for coffee lovers.
- Nutty crunch– Walnuts add texture and balance the sweetness.
- Texture- Fudgy blondie texture, chewy, dense, delicious and made with brown butter!
- Chocolate twist– Little pockets of chocolate for extra indulgence.
- Easy Recipe- One Bowl Recipe, No Mixer required and a Traybake Recipe!
- Cosy autumn bake– Simple to make, delicious to share.
Brown Butter (Microwave Method)
To brown butter in the microwave, chop it into small pieces and place it in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or parchment paper. Microwave the butter in short bursts, typically 1-2 minutes at a time, until it reaches your desired colour and nutty aroma. Check it every minute or so and remove it from the microwave when it’s browned!
Tips & Tricks
- Don’t overbake! Slightly underbaked blondies will set as they cool and stay fudgy.
- I mix my blondies just until the ingredients are combined. Some recipes say to whip up your eggs or butter until light and fluffy but this isn’t Necessary for these blondies!
- Let them cool fully before slicing for clean edges.
- These coffee walnut blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
- Make sure to use the right sized baking tin. I use a 9×9″ square tin for these blondies. This is the tin I use.
- This is the coffee essence I use but if you’d like to use instant coffee, use 2 tsp instant coffee (dissolved in 1 tbsp hot water).
- Toast the walnuts lightly before adding for even more nutty depth.
- Add a drizzle of coffee glaze on top for an extra coffee kick.
Frequently Asked Questions
Can I Use Chocolate Chips Instead?
You can, but for the best melt and texture, white chocolate bars are better in the blondie mixture!
How Do I Know If My Blondies Are Baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
Can I Use Instant Coffee Instead?
You can! Use 2 tsp of instant coffee Dissolved in 1 tbsp of boiling hot water.
What Is The Difference Between Blondies And Brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why Did My Blondies Come Out Cakey Instead Of Fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Storage And Freezing
These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a ziplock freezer bag.
Recommended Equipment & Ingredients
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Coffee Essence
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
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Recommended
Coffee Walnut Blondies
Equipment
- 1 Large bowl (Microwaveable).
- 1 Medium Bowl (Microwaveable).
- Utensils (Tbsp, Spatula and a knife for slicing your blondies).
- Food scale/Kitchen scale
- Baking tin (Square Baking Tin 9×9").
- Baking paper/ Parchment paper
Ingredients
- 200g White Chocolate
- 175g Unsalted Butter (Browned).
- 200g Caster Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 15g Golden Syrup
- 100g Walnuts (Chopped).
- 100g Milk Chocolate (Chopped).
- 1+1/2 tbsp Coffee Essence (Read tips if you'd like to use instant coffee).
Instructions
Brown Butter-
- To brown butter in the microwave, chop it into small pieces and place it in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or parchment paper. Microwave the butter in short bursts, typically 2 minutes at a time, until it reaches your desired colour and nutty aroma. Check it every minute or so and remove it from the microwave when it's browned!
Coffee Walnut Blondies-
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the browned unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the eggs and golden syrup, and stir again until combined.
- Mix through the plain flour, coffee, cornflour, walnuts and chocolate until you can no longer see any flour.
- Pour the mixture into the lined tin, bake for 25-30 minutes (mine take 28 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Once baked, let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Once chilled, slice into 9 pieces.
- Drizzle each slice with melted milk chocolate and sprinkle with chopped walnuts.
- Enjoy! x
Notes
- These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 2+ months. Wrap individual bars in baking paper and place in a zip-lock freezer bag.
One response to “Coffee And Walnut Blondies”
Wow ! Yum.