Introducing the recipe to try when you need a major caffeine hit: coffee peanut butter crunch blondies. Especially after the crazy year we've had, I think we all need a caffeine boost to get us through 2021.
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What are coffee peanut butter crunch blondies?
These espresso blondies are super simple and require no fancy equipment - hello ol' bowl and spoon! Brown butter blondies made with espresso powder and swirled with crunchy peanut butter, before being drizzled with a mocha glaze - basically the perfect dessert.
Ingredients for coffee blondies
These super easy blondies are made with your usual pantry staples, which means you can make these whenever you want! You only need 10 ingredients to make these (plus a sneaky few extra things if you want to drizzle them with a delish mocha glaze!)
- Crunch peanut butter - this is what gives the 'crunch' to coffee peanut butter crunch blondies! But if you aren't a fan of crunchy peanut butter, then feel free to use smooth.
- Espresso powder - I use an intense espresso powder to make the coffee for the blondies and the glaze, but you can just use your favourite espresso powder here!
- Dark Chocolate - I use chopped dark chocolate for the mocha glaze, use your favourite chocolate for this!
- Unsalted butter - I love browning my butter for blondie recipes, it gives them such a nice, toasty flavour! Be sure not to skip this step.
Tips for making the best coffee & peanut butter blondies
- Do not over mix! When mixing in your flour, you want to stop right when you no longer see flour streaks in the batter. This will keep your blondies nice and moist
- Don't overbake - do you want a sad and dry blondie? I think the answer is no! You want to underbake these blondies as they'll continue baking when you take them out.
- Make sure all of your ingredients are room temperature - butter, eggs, and the coffee all needs to be at room temperature before you start baking.
Freezing Blondies
Good news! You can freeze your baked blondies. Just pop them into a freezer bag and keep them in the freezer for up to 3 months. When you're ready to eat them, take them out of the freezer to defrost.
Other Recipes To Try:
- Chocolate Chip Cookie Butter Blondies
- Honeycomb Caramel Brownies
- Peanut Butter Pretzel Rice Krispie Treats
Recipe
Coffee Peanut Butter Crunch Blondies
Equipment
- 9x13" baking tin
Ingredients
Blondies
- 300 grams all purpose flour 2 ½ cups
- 100 grams granulated sugar ½ cup
- 200 grams light brown sugar 1 cup
- 2 eggs
- 1 tablespoon vanilla extract
- 170 grams unsalted butter 1.5 sticks
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 60 grams coffee, room temperature ¼ cup
Peanut Butter Crunch
- 200 grams crunchy peanut butter ¾ cup
- 28 grams unsalted butter ¼ stick
Mocha Drizzle
- 62 grams dark chocolate, chopped 6 ounces
- ½ teaspoon espresso powder
- 2 tablespoon milk
- 60 grams icing sugar ½ cup
Instructions
- Preheat oven to 350°F/175°C. Grease a 9×13 inch pan and line with parchment paper.
- In a medium bowl whisk the flour and baking powder together
- In a small saucepan, melt the butter. Let the butter begin to brown, once it gives off a nutty, toasty smell with brown flecks at the bottom, take it off the heat. Add the sugars, vanilla, coffee and salt and combine. Let it cool to room temperature.
- Add the eggs and whisk until combined.
- Pour the butter mixture into a large bowl and add the flour mixture. Stir until just combined - don't overmix it!
- In a small bowl, microwave the peanut butter and butter together until smooth and creamy.
- Pour the batter into the prepared pan. Drop 5 large dollops of the peanut butter filling and use a butter knife to swirl it around the top.
- Bake for 22-24 minutes, until the edges are set and the top is golden. When you insert a toothpick, you should still have a few crumbs. We don't want to overbake it!
- Transfer to a wire rack and let it cool completely. Cut into bars.
Mocha Drizzle
- Melt dark chocolate in a microwave in 15 second bursts
- Add icing sugar, water and espresso powder and mix until smooth.
- Drizzle on to cooled blondies
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