These sultry blondies have been around the block a few times.
They have smokey undertones of espresso, the sensuous aroma of cardamom, and a dusky interior, but all that just makes them a little more mysterious. They still have the familiar brown sugar and butter crumb of a thick, slightly under baked cookie, the melted pockets of chocolate chips, and a crackled crust with that classic golden sheen. I’m not saying these are your basic bake sale blondies…they’re definitely a little more worldly, but I think you’ll agree that isn’t such a bad thing.
You already know I love the coffee plus cardamom combination. You’ve seen it in my Turkish coffee, truffles, and pound cake, but there are so many other ways to enjoy these flavors, I’m driven to keep experimenting.
There’s just something about a blondie. I love those adorable Shar Pei rumples they get along the edges of the pan.
And how the dark chocolate chips barely peek through the thin crust.
But the thing I probably love the most is how the chocolate oozes when you cut a piece, even after it’s cooled.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 heaping Tbsp instant espresso powder
- 1 heaping Tbsp ground cardamom
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 10 oz bag bittersweet chocolate chips
- Set oven to 350F
- Cream the butter, espresso powder, cardamom and sugars together until fluffy. About 2 to 3 minutes.
- Beat the eggs in, one at a time. Then the vanilla.
- Whisk the flour, soda and salt together and then add to the eggs and butter, mixing just until combined.
- Mix in the chocolate chips.
- Spread the batter (it will be thick) into a 9x13 glass baking dish, lined with parchment (or greased).
- Bake for 30-35 minutes. Don't over bake. They'll be wrinkled a bit around the edges, and a little bit of squooshyness inside is a good thing.
- Cool before cutting. (or don't)