Cardamom Coffee Dirty Blondies

These sultry Cardamom Coffee Dirty Blondies are worlds away from your standard  blondie, with smokey undertones of espresso and the sensuous aroma of cardamom ~ but all that just makes them just a little more mysterious.

But don’t worry, 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 just saying these aren’t 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.

Check out my other blondie recipes here.  I’ve got lots to choose from!

Cardamom Coffee Dirty Blondies


  • 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


  1. Set oven to 350F
  2. Cream the butter, espresso powder, cardamom and sugars together until fluffy. About 2 to 3 minutes.
  3. Beat the eggs in, one at a time. Then the vanilla.
  4. Whisk the flour, soda and salt together and then add to the eggs and butter, mixing just until combined.
  5. Mix in the chocolate chips.
  6. Spread the batter (it will be thick) into a 9x13 glass baking dish, lined with parchment (or greased).
  7. 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.
  8. Cool before cutting. (or don't)


 cardamom and coffee blondies

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Leave a Reply


  • Reply
    December 16, 2016 at 4:02 pm

    Thanks so much for the quick response to my overbaked blondie conundrum! I “researched” the truffle idea and contemplated combining some blondie crumbs with cream cheese and then coating with chocolate but did not have the patience so wound up making some chocolate pudding with almond milk and layering with sweetened real whipped cream. Not bad if I do say so myself–Anyway, happy holidays and thanks again!

  • Reply
    December 15, 2016 at 2:49 pm

    Made these today and tried to halve the recipe using an 8 X 8 inch pan and wound up overbaking big time! Flavor is GREAT though and I would love to repurpose into something yummy–Any ideas as to what I can do? I was thinking of maybe crumbling to use as a pie crust with some melted butter–and then filling with chocolate pudding or maybe some sort of pudding trifle type thing??? (I actually think a blog post on repurposing baking disasters like this wouldn’t be a bad idea….) Thanks in advance for any suggestions you may have–

    • Reply
      December 15, 2016 at 3:03 pm

      Oh too bad, Yael, I do that kind of thing all the time! And I like your idea of doing a blog post about it, that would be fun. As for what you can do, I think a crumb crust might work, and I’ve seen some recipes going around where you grind up cookies, or in your case, over-baked blondies, and create chocolate coated ‘truffles’.

  • Reply
    March 4, 2016 at 10:03 am

    These look fantastic. I am hesitant to put a full tbsp of instant espresso in as kids will be having a small piece. How do you think the flavor would be if I cut the amount down or left it out?

    • Reply
      March 4, 2016 at 10:14 am

      I think that would be fine, Tanya :)

  • Reply
    May 10, 2015 at 10:07 am

    When you posted this, I knew I was in trouble. I dearly love blondies and when I saw the addition of cardamom, which I love, and espresso, I was ready to bake it immediately. I waited until last night and now my husband and I cut off a piece every time we walk by them. I need to quickly give a good bunch away, since we can’t keep our hands off of them.

    • Reply
      May 10, 2015 at 12:36 pm

      I love this, Cathy! I truly love these blondies, too. The flavors are so smokey and complex, you’ve made me want to bake up a batch again today :)

  • Reply
    November 28, 2014 at 12:42 pm

    Can someone please explain to me what instant espresso powder is? I’m aware of instant coffee and ground espresso beans, but instant espresso is new to me. Thanks!

  • Reply
    Cardamom Coffee Dirty Blondies | DB and Jelly
    March 19, 2014 at 12:33 pm

    […] Adapted from The View from Great Island […]

    • Reply
      November 29, 2014 at 7:44 pm


  • Reply
    Glan Deas
    May 1, 2013 at 10:23 am

    Your blog just came to me when i was searching for a really delicious coffee cake and you just saved my relationship.
    Glan Deas
    Kopi Luwak

  • Reply
    April 18, 2013 at 8:19 pm

    Those look and sound amazing. I am going to try these this weekend. I have been a huge fan of the drunken blondie recipes I found on the Amateur Gourmet’s website. I made them here

    and have been ever so addicted. Can’t wait to try your recipe. Thanks for sharing your recipe


  • Reply
    Finn Felton
    April 3, 2013 at 5:20 am

    Oh my God, what a delicious looking cardamom coffee blondies! I could die for having a single bite of it.
    Yummy it’s so damn yummy. I’ve noted down its ingredients and I’ll make it on my own. Thank you so much for sharing the recipe.

    Best Regards,
    Finn Felton
    Kopi Luwak

  • Reply
    Julian Levi
    March 19, 2013 at 6:34 am

    Yummy! I love your post… I want to make this cake soon… Thanks for sharing this amusing blog.
    commercial coffee machines

  • Reply
    March 11, 2013 at 6:41 pm

    I seriously can not recall the last time I ran into the kitchen to make something after pinning it not 2 minutes. I ran like heck though after reading this recipe. I am a giant cardamom fan and was super nervous about using a full tablespoon but WoooooooW are these amazing..uh-ma-zing! the blondie is perfectly chewy around the edges with an awesome gooey soft center. These are awesome warm from the oven and are just as good cooled..but I love them warm :) thank you so much for this recipe. My husband and two sons couldn’t get enough..We literally cleaned the pan in no

    • Reply
      Sue/the view from great island
      May 1, 2013 at 2:22 pm

      So glad you tried them and liked them, Sonya. I love cardamom too, and I think most Western recipes really skimp on spices!

  • Reply
    Mary Younkin
    March 9, 2013 at 7:28 pm

    I’ve been thinking about these ever since I saw them on FB the other morning. I need them to happen in my kitchen soon. Cardamom and coffee are already amazing together, so these sound fantastic!

  • Reply
    shannon weber
    March 9, 2013 at 4:44 am

    You know, this may be surprising, but i have had not so much luck finding a blondie i really can get behind. So many of them end up so cloyingly sweet and i have a difficult time with that. But all that espresso powder, and cardamom, and the chocolate chips to balance it all out? I think i could do this one; i think this may be the blondie recipe that makes me like blondies.

  • Reply
    The Café Sucré Farine
    March 8, 2013 at 4:13 pm

    Oh my, you certainly have me drooling this morning. I’ve never baked much with cardamon, I have it in my head that I don’t like it but you have me convinced to definitely give it another try! That melting chocolate is enough to make me cry that we live thousands of miles apart!

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