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
    Lori
    March 8, 2013 at 3:12 pm

    These look incredible. I have a whole bag of cardamom in my pantry and I’m always struggling with ways to use it. Not that I need an excuse to make something as tasty as these, but I think it’s a good one. 🙂 Yum!

  • Reply
    grace
    March 8, 2013 at 8:59 pm

    these would be tasty at any phase of their existence, but i doubt anything would top that still-slightly-warm, melty phase. great bars, sue!

  • Reply
    Inside a British Mum's Kitchen
    March 8, 2013 at 6:35 pm

    Oh Sue these look amazing! I’m drinking a cup of coffee right now and WISH I had one (or two!) of your blondies!
    Mary x

  • Reply
    belleau kitchen
    March 8, 2013 at 7:31 am

    you know i have just been thinking about what to bake with some espresso coffee i’ve been sent to review and of course these are perfect… they look absolutely divine of course and I love the way they are so blonde on top and dark underneath… the true nature of us all perhaps?

    • Reply
      Sue/the view from great island
      March 8, 2013 at 10:56 pm

      I do like the contrast between the outside and the inside, too. The first batch I tried I used triple the amount of coffee powder and they were just as dark as brownies and very very potent!

  • Reply
    thelittleloaf
    March 8, 2013 at 3:11 pm

    Oh wow, love the idea of cardamom and coffee – YUM!

  • Reply
    My Little Bungalow
    March 8, 2013 at 1:26 pm

    Cardamom is an awesome spice. I discovered it not long ago when I made a cardamom coffee cake and posted it on my blog. It’s such a plain looking cake but has the most amazing flavor. I would love to try your blondies! I don’t usually cook with coffee since I have to avoid caffeine, but maybe just a small amount of espresso powder won’t hurt. Thanks for sharing your recipe.
    Claudia

    • Reply
      Sue/the view from great island
      March 8, 2013 at 10:51 pm

      The classic cardamom coffee cake from the Moosewood cookbook was probably my first intro to cardamom, and I’ve been loving it ever since.

  • Reply
    blueberrykitchen
    March 8, 2013 at 12:20 pm

    Oh yum, these look and sound so good! I’ve never tried baking with cardamom, but really want to give it a go now!

    • Reply
      Sue/the view from great island
      March 8, 2013 at 10:55 pm

      You’ll love it, it’s actually less of a strong flavor than cinnamon, which I find to be a little sharp for my taste.

  • Reply
    Amy
    March 7, 2013 at 7:57 pm

    5 stars
    I love love cardamom! These sound (and look) amazing…so gooey! I made a blondie recipe last year (also spiced!) that I submitted to the pillsbury bakeoff, and it sadly didn’t win.

  • Reply
    Abbe Odenwalder
    March 8, 2013 at 3:54 am

    Cardamom is showing up everywhere lately. i better get on the bandwagon. And I liked sharpei rumples, too! But I love blondies!

  • Reply
    Krithi Karthi
    March 7, 2013 at 6:45 pm

    5 stars
    Love cardomom.. Love coffee… SO I believe I will love the combo.. never tried it before.. By the way, these are so beautiful!!

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