Salty Chocolate Chunk Blondies Recipe

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Salty Chocolate Chunk Blondies Recipe :-This recipe for blondies is perfect for coffee enthusiasts who enjoy a sweet treat in addition to a speedy pick-me-up. These Espresso Chocolate Chunk Blondies have a flavor that is caramelized brown sugar, sweet coffee, large pieces of dark chocolate, and flaky salt. They are fudgy, chewy, and rich.

There is a combination of chocolate chip cookie dough and brownies in this recipe, and it also has a coffee kick. They are simple to prepare and provide a great deal of satisfaction. In the event that you are a fan of blondies, you should check out my Dark Chocolate Hazelnut Brown Butter Blondies, which are also really delicious.

 

INGREDIENTS :

  • ½ cup 113g unsalted butter, melted
  • ½ cup 110g packed dark brown sugar
  • ½ cup 100g granulated sugar
  • 1 teaspoon 5ml pure vanilla extract
  • 1 large egg at room temperature
  • 1 large egg yolk
  • 2 teaspoon espresso powder
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 cup plus 2 tbsp 160g all-purpose flour
  • 1 cup 5oz/142g dark chocolate, coarsely chopped plus extra for topping

 

INSTRUCTIONS :

Preheat the oven to 350 degrees Fahrenheit. After lining a pan that is 8 inches by 8 inches with parchment paper, make sure to leave a two-inch overhang on each side of the pan.

In a large bowl, mix together the melted butter, brown sugar, granulated sugar, vanilla, egg, egg yolk, espresso powder, and salt. Mix until everything is evenly distributed. Make sure that all of the ingredients are thoroughly combined by whisking them together quickly until the mixture is glossy and smooth.

After using a whisk to incorporate the baking soda, sprinkle the flour over the mixture, and then blend it in with the rest of the ingredients. After the addition of chocolate chunks, the mixture should be folded in.

Spread the thick batter in a layer that is consistent across the surface of the pan that you have prepared. To finish off the cake, sprinkle some more chunks of dark chocolate on top. The cake should be baked for twenty-five to thirty minutes, or until the top is golden brown all over and the edges are baked to a deep brown color.

However, it should still feel just somewhat soft in the middle, despite the fact that it should have a slight rise in the center and then a slight fall.

After placing the pan on a wire rack, sprinkling it with flakes of sea salt, and waiting until it has completely cooled down, you can then cut it into squares and pieces. The best time to serve these is on the same day that they are prepared.

 

EXPERT BAKING TIPS :

 

Make sure not to overbake the food. It is important to avoid overbaking the blondies because doing so may cause them to become more dry rather than dense and fudgy.

In order to achieve melty puddles while the chocolate is still warm, it is recommended that you use large chocolate chunks or dark couverture chocolate chips of a high grade.

Only a very small amount of baking soda is required. Not only does this enhance the browning process, but it also provides you with some structure. However, an excessive amount will cause them to become dry.

Completely cool down. Before you slice the final blondies, you should wait at least two hours for them to totally cool down. This will ensure that you get great, clean slices with a fudgy texture.

 

RECIPE FAQ

Can I make these blondies without espresso powder?

You are free to leave out the espresso powder if you do not enjoy drinking coffee. The blondies that are produced as a result will have a lighter tint.

What type of chocolate should I use for blondies?

It is imperative that you use only pure dark chocolate. It is not recommended to use compound chocolate because it comprises other vegetable oils. The only ingredients that should be included in pure chocolate are cocoa butter, sugar, and cocoa solids.

How do I make clean slices on my blondies?

When it comes to making clean slices for blondies, the trick is to wait until they have totally cooled down. In order to achieve a knife edge that is flawless, you must first chill them completely and then use a hot dry knife. Between each slice, clean the knife by dipping it in hot water and then wiping it down with a clean, dry cloth.

 

 

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