Caramel Blondie Coffee is the ultimate indulgent treat, combining the rich, chewy goodness of blondies with the aromatic warmth of coffee. This recipe is your shortcut to a sophisticated coffee shop experience right in your own kitchen, saving you time and money while delivering unparalleled flavor.
Key Ingredients for Caramel Blondie Coffee
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup chopped pecans or walnuts (optional)
- ½ cup caramel sauce (store-bought or homemade)
- 1 cup brewed strong coffee or espresso, cooled
- Whipped cream, for topping
- Extra caramel sauce for drizzling
- Crushed blondie or graham cracker crumbs, for garnish (optional)
How to Make Caramel Blondie Coffee
Whip up this delightful Caramel Blondie Coffee in under 30 minutes for a truly satisfying, rich, and creamy experience. The symphony of sweet caramel, robust coffee, and hints of buttery blondie makes this an instant favorite and a comforting treat.
Step-by-Step Instructions
- Prepare the Blondie Base: In a large bowl, whisk together the melted butter and light brown sugar until well combined and smooth.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Add Mix-ins: Gently fold in the white chocolate chips and chopped pecans or walnuts (if using).
- Layer the Blondie: Spread about two-thirds of the blondie batter evenly into the bottom of an 8×8 inch baking pan or individual heatproof mugs.
- Add Caramel and Coffee: Drizzle half of the caramel sauce over the blondie batter in the pan. Carefully pour the cooled strong coffee or espresso over the caramel layer.
- Top with Remaining Batter: Dollop the remaining blondie batter over the coffee and caramel mixture, spreading it as best as you can to cover. It doesn’t need to be perfectly uniform.
- Bake (if using pan): If baking in an 8×8 inch pan, preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Let cool completely before cutting.
- Assemble (if using mugs): If assembling in individual heatproof mugs, you can either bake the blondie batter beforehand and crumble it, or use a thick blondie batter that can be baked directly in the mug (adjust baking time as needed, typically 2-4 minutes in the microwave or longer in a toaster oven). The goal is a soft, slightly underbaked texture.
- Serve: Once the blondie is baked and slightly cooled (or if using pre-baked crumbles), assemble your Caramel Blondie Coffee. In serving glasses or mugs, layer crumbled baked blondie (or a piece of slightly baked blondie), drizzle with caramel sauce, and soak with the remaining coffee. Top generously with whipped cream and a final drizzle of caramel sauce. Garnish with crushed blondie or graham cracker crumbs if desired.
Why You’ll Love This Caramel Blondie Coffee
You’ll adore this Caramel Blondie Coffee for its decadent, multi-layered flavor profile that perfectly balances sweet caramel, rich coffee, and the comforting chewiness of blondies. It’s a delightful indulgence that feels like a special treat, offering a far more satisfying experience than a watered-down coffee shop version. Plus, the cost-saving aspect of crafting this luxurious beverage at home means you can enjoy this deliciousness more often without breaking the bank.
Imagine the first sip – warm coffee mingling with gooey caramel and sweet blondie bits, all crowned with fluffy whipped cream. It’s a sensory delight, a far cry from a simple latte, and a much better alternative to store-bought coffee drinks that often lack the depth of flavor. This recipe is your ticket to a truly special coffee moment, so why not gather your ingredients and bring this delightful blend of flavors to life today?
Storing and Reheating Tips
Leftover Caramel Blondie Coffee components can be stored separately for optimal freshness. The baked blondie (if you made a whole batch) can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. The brewed coffee can be refrigerated for up to 3 days. Reheat individual servings by gently warming the blondie pieces in a toaster oven or microwave, then assembling with fresh or reheated coffee and toppings. If you want to freeze portions for future enjoyment, bake the blondie base completely, cut into individual squares, and freeze flat on a baking sheet before transferring to a freezer-safe container. They can be kept frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Caramel Blondie Coffee is a delightful fusion of dessert and drink, offering a truly comforting and indulgent experience. Gather your ingredients, embrace the sweet aroma, and create your own slice of coffee paradise at home. Give it a try – you won’t be disappointed!
Caramel Blondie Coffee
Ingredients
Equipment
Method
- In a large bowl, whisk together the melted butter and light brown sugar until well combined and smooth.1 cup unsalted butter, 1 ½ cups packed light brown sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 tablespoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the white chocolate chips and chopped pecans or walnuts (if using).½ cup white chocolate chips, ½ cup chopped pecans or walnuts
- Spread about two-thirds of the blondie batter evenly into the bottom of an 8×8 inch baking pan or individual heatproof mugs.
- Drizzle half of the caramel sauce over the blondie batter in the pan. Carefully pour the cooled strong coffee or espresso over the caramel layer.½ cup caramel sauce, 1 cup brewed strong coffee or espresso
- Dollop the remaining blondie batter over the coffee and caramel mixture, spreading it as best as you can to cover. It doesn’t need to be perfectly uniform.
- If baking in an 8×8 inch pan, preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Let cool completely before cutting.
- If assembling in individual heatproof mugs, you can either bake the blondie batter beforehand and crumble it, or use a thick blondie batter that can be baked directly in the mug (adjust baking time as needed, typically 2-4 minutes in the microwave or longer in a toaster oven). The goal is a soft, slightly underbaked texture.
- Once the blondie is baked and slightly cooled (or if using pre-baked crumbles), assemble your Caramel Blondie Coffee. In serving glasses or mugs, layer crumbled baked blondie (or a piece of slightly baked blondie), drizzle with caramel sauce, and soak with the remaining coffee. Top generously with whipped cream and a final drizzle of caramel sauce. Garnish with crushed blondie or graham cracker crumbs if desired.whipped cream, extra caramel sauce, crushed blondie or graham cracker crumbs