Cardamom Coffee Blondies

Name: Cardamom Coffee Dirty Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup 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; 10 oz bag bittersweet chocolate chips

Jump to Recipe Print Recipe

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

A stack of cardamom and coffee dirty blondies

cardamom and coffee blondies are a sophisticated treat

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.

what you’ll need for these blondies

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.

butter
brown sugar
granulated sugar
instant espresso
cardamom
eggs
flour
chocolate chips
vanilla
baking soda and salt

here’s just something about a blondie

I love those adorable Shar Pei rumples they get along the edges of the pan. They signify a super thin crust and a rich, moist interior. And how about the way the dark chocolate chips barely peek through the thin crust? No other dessert can match it, it’s sheer heaven.

tips and faqs for baking blondies

How do you know when a blondie is done?

Great question. Just like with brownies, our standard methods aren’t very useful. If you stick a toothpick into a perfectly done blondie, chances are you’ll come out with a little goo. With blondies there’s a little guesswork involved, but better to under-bake than to over-bake. My advice is to stick with the recipe directions, but definitely check that your oven temperature is accurate with an inexpensive oven thermometer. It’s worth its weight in gold.

What should the texture of a blondie be?

You might get different answers from different folks, but I want my blondies to be rich and dense, not at all cakey. My recipe includes a little bit of baking soda to give the batter a subtle lift, but the overall texture is moist and chewy.

Can I freeze blondies?

Blondies freeze beautifully. Be sure to let them cool completely, then wrap in plastic, then in foil. They’ll keep for 3 months in the freezer.

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

Save Recipe

4.64 from 22 votes

Cardamom Coffee Dirty Blondies

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

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield blondies

Calories 452kcal

Author Sue Moran

Ingredients

1 cup 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
10 oz bag bittersweet chocolate chips

US Customary – Metric

Instructions

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 9×13 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)

Nutrition

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Sue Moran

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food and give you the tools to make it yourself. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!