Cardamom Coffee 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.

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.

cardamom and coffee blondies

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

A stack of cardamom and coffee dirty blondies
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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 12 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

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

Calories: 452kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 328mg | Potassium: 212mg | Fiber: 1g | Sugar: 34g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
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.
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54 Comments

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  • Reply
    Christina Conte
    March 7, 2013 at 6:34 pm

    These look dangerous!! CC

  • Reply
    Averie @ Averie Cooks
    March 7, 2013 at 5:11 pm

    Shar Pei rumples – oh that’s a perfect description & I agree they taste amazing, too! And the oozing chocolate even after they’ve cooled, another reason I love blondies! I bet the flavors in here are just dynamite! And I love the recipe title 🙂 Dirty blondies…so good!

  • Reply
    Val
    March 8, 2013 at 12:40 am

    Oh, sweet mercy. All I need is a glass a milk and life would be amazing. =)

  • Reply
    piccadillybug
    March 7, 2013 at 11:46 pm

    thanks Sue for this recipe…and it came on my B’day !
    oh such fun…

  • Reply
    From Beyond My Kitchen Window
    March 7, 2013 at 11:44 pm

    I’ve always have had a weakness for blondies too. These look especially delicious.

    • Reply
      Sue/the view from great island
      March 7, 2013 at 11:59 pm

      I’m surprised I don’t have more of them on my blog, and I think it’s because they are too dangerous for me to have around.

  • Reply
    Heather Schmitt-Gonzalez
    March 7, 2013 at 10:08 pm

    Ooey..gooey..magical! I love that cardamom/coffee combo, as well…and I have everything I need to make these {glory!).

  • Reply
    Tricia Buice
    March 7, 2013 at 6:29 pm

    Oh you know I love this! That soft gooey chocolate is calling me by name!

    • Reply
      Sue/the view from great island
      March 8, 2013 at 12:03 am

      Tricia I was THIS close to making your bourbon brownies and then decided on these. I’ve been craving yours since you posted them!

  • Reply
    La Table De Nana
    March 7, 2013 at 4:18 pm

    These look great..my old favorite was from a Silver Palate book I think:-)

  • Reply
    themoveablefeasts
    March 7, 2013 at 4:14 pm

    Ah I need to work with this combination more. Cardamom is a spice I love but never actually cook or bake with! And in blondies… good move.

    • Reply
      Sue/the view from great island
      March 7, 2013 at 6:05 pm

      I’ve developed a real love of it. I guess every spice is unique, but this one seems especially complex. I’ve heard that its flavor is unusually fragile, and it really shines when you grind it fresh.

  • Reply
    Hungry Dog
    March 7, 2013 at 4:08 pm

    These sound fantastic. I’m crazy for cardamom. I’m glad you posted this recipe and also the reminder link about the cardamom coffee pound cake. I just may need to give that one a go (today!)

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