White Chocolate Mocha Blondies; soft fudgy white chocolate brownies with extra white chocolate chips and a swirl of strong coffee.
Coffee and cake are a pair we never tire of.
Forkfuls of soft sugary comfort with sips of bold bitterness. Both balancing and complimenting each other at the same time.
However, the question I wish to pose to the group today is WHY we don’t combine the flavour pairing IN the actual cake more often?? The slightly retro coffee and walnut cake did a half-decent job of doing so here in the UK, but we can do better than that.
That’s where these White Chocolate Mocha Blondies come in. Whether these evoke that coffee-and-cake vibe for you, or they remind you of your favourite trashy winter Starbucks order, if you like coffee then these are for you.
Deliciously dense and fudgy white chocolate blondies, studded with creamy white chocolate chips and swirled with bittersweet coffee.
If you aren’t well acquainted with the beauty of blondies yet, allow me to introduce you. Imagine the velvety smooth chocolate of a brownie, but instead of that dark richness you had buttery bliss? That’s a blondie. The classic brownie’s wild little sister.
For some the blondie is confusing or just a bit too much.
Saying that, there are also people who dislike white chocolate for the same reason. Here we like to call those people cowards.
The flavour. The cookie-dough-density. It’s why you’ll often see “blondie” recipes which are essentially just cake bars, lacking that sexy white chocolate richness that makes them what they are. I am not about that, Maverick Baking is making these things as bloody too much as possible. If I want buttery chocolate goodness, I want buttery chocolate goodness.
I promise you this White Chocolate Mocha Blondies recipe will give you just that: satisfying dessert-level richness. Sweet, but not so much that you’d turn down a scoop of ice cream to pair with them. Strong, but not so much that you don’t want another one immediately.
These White Chocolate Mocha Blondies are a lovely little bake, even if you’re just a beginner. No need to faff about with tricky techniques or precise decoration. Just bung them in a tin and bake. They’ll require a little bit of flour, which I know is scarce at the moment, but I promise they are worth it once you finally get your hands on some!
If you need some good quality white chocolate, this is what I use!
On a serious note, I hope you are doing well. Mentally and physically, this quarantine situation has been hard on a lot of us. I sincerely wish you the best over the coming weeks and months in whatever your situation is, and want to thank you as always for stopping by.
Stay safe, stay healthy, stay indoors. Love to you all.
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To make these White Chocolate Mocha Blondies, simply follow the recipe below!
White Chocolate Mocha Blondies
Notes
BE A MAVERICK: why not top these with some whipped cream and a dusting of cocoa powder for that full coffee shop experience?
These White Chocolate Mocha Blondies will keep well in an airtight container or on a covered cake stand for up to 4 days. No need to refrigerate, unless you like them cold!
Ingredients
- 200g (13 tbsp) butter
- 200g (7 oz) white chocolate
- 130g (1 cup) plain flour
- 100g (3 oz) white chocolate chunks/chips
- 3 eggs
- 220g (1 ¼ cups) caster sugar
- 1 tbsp vanilla extract
- Good pinch of salt
- 3 tsp instant espresso powder, or fresh finely ground coffee
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a square 20x20cm (8x8in) tin.
- Chop up your butter and white chocolate and melt together gently in a heatproof bowl, either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn’t always behave as well as other chocolates, it tends to require a lot less heat!
- While the chocolate and butter melt, weigh your flour into a small bowl and set aside.
- In a large bowl, whisk together the eggs, sugar, vanilla and salt until just combined.
- Once melted and not too hot, slowly pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
- Spoon roughly 3-4 tablespoons of the batter into a separate bowl with your espresso powder.
- Pour the remaining blondie batter into the prepared tin before dolloping and marbling your coffee-tinted batter through it. You can do this with the handle of a spoon, or the tip of a knife.
- Bake the tin full of blondie batter in the preheated oven for 45-50 minutes, or until the brownies are no longer wobbly in the middle and have a nice shiny, crackled top.
- Allow to cool for at least 45 minutes before slicing if you can! (This isn’t a quick bake, but it’s so worth it)
- Enjoy!
