Chewy Coffee and Chocolate Chunk Blondies ~ The classic blondie recipe flecked with dark chocolate chunks, infused with coffee and finished with a soft sprinkling of Maldon salt.
First recipe of the year and if we are going to judge the start of it based on this coffee blondie, then let me say, “We are off to a good start, friends!” Everything in this recipe is perfectly tuned to a blondie bar that is balanced in flavor.
To achieve the balance, I started with browned butter. A must for blondies to avoid that cloying sweet trap that so many blondies fall into. It also anchors the recipe with a caramel, butterscotch profile—a starting point for all the other flavors to build around. Next I tipped in a few tablespoons of Guinness Nitro Cold Brew Coffee Beer. It’s perfect balance of bitter and sweet notes with roast coffee flavor provides a counterpoint to the brown sugar. Then to really add that authentic coffee flavor, I folded in a tablespoon of medium coffee grounds with the dark chocolate chunks at the end.
I know some of you might be questioning the fresh coffee grounds, but I’m here to tell you it works better than anything else. Forget the coffee extract or brewed coffee. Both do next to nothing in terms of flavor.
With that, let’s just dive right into the tips and answers to any other questions you may have before you get started:
What kind of coffee or coffee grounds do I need for this recipe?
Use a medium to fine grind. The recipe was tested for both with similar results, so I went with medium since that’s what I have on hand for my French Press. In terms of what kind of coffee, go with what you like to drink.
Guinness Nitro Cold Brew Coffee Beer is it necessary?
Even it if this wasn’t a sponsored post by my favorite beer company, I would say yes. It’s as I mentioned, the counterpoint to the sweetness of the brown sugar. Having said that, def have these blondies with the remainder of Guinness Nitro Cold Brew Coffee Beer. It’s the perfect pairing. But if you don’t do alcohol you can omit this altogether.
How necessary is browning the butter?
Very! It’s like the difference between eating bread that’s toasted or untoasted. It’s not even the same experience or recipe without this component. Also, while we are talking about browned butter, make sure you take it off the heat right as you see it turn brown otherwise you could end up with burned butter. And definitely scrape up all the brown bits in the pan, that’s where all the flavor is.
How should blondies be stored and for how long?
Cover and store blondies in an airtight container at room temperature for up to 3 days.
Happy baking, friends!
Chewy Coffee and Chocolate Chunk Blondies
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 cup unsalted butter
- 1 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 tablespoons Guinness Nitro Cold Brew Coffee
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- 3/4 cup chopped chocolate
- 3/4 cup pecans, toasted and finely chopped
- 1 to 2 tablespoons medium grind coffee grounds (reduce to one tablespoon for a less prominent coffee flavor)
- flaky salt
Instructions
Preparation: Heat oven to 350 degrees F. Line a 13-by-9-inch pan with parchment. Set aside.
In a medium bowl, whisk together a flour, baking powder and salt; set aside.
In a large bowl whisk together the both sugars; set aside
Place butter in a skillet and cook until browned, about 4 minutes on medium high. Remove promptly once butter starts to turn golden and smells nutty (butter will continue to brown off heat). Set aside too cool for three minutes. Scrape browned butter into sugar. Whisk to combine. Add the eggs, Guinness Nitro Cold Brew Coffee, vanilla extract and honey and whisk until just combined.
Add the flour mixture and fold until just a few streaks are visible. Fold in chocolate, pecans and coffee grounds and scrape batter into prepared pan. Smooth top with spatula.
Bake until top is golden brown, about 20-22 minutes. Transfer to a wire rack to cool to room temperature before removing bars from pan. Cut into roughly 2-inch squares and serve.
thank you, I gravitate to blondies over traditional brownies since the chocolate overload is too much for me in the traditional version but as you point out, blondies can be too sweet or even just sweet (I’d even like a savory version) so really like the browned butter and Guinness, even coffee addition for the balance you bring with this version, much appreciated
Wow this is really too good about the chewy coffee and chocolate chunk blondies thanks sharing this article
This Chewy Coffee and Chocolate Chunk Blondies is so good to eat. thanks for sharing for this recipe
Where does the flaky salt go in the recipe?
I’m not sure but, are these going to taste like Gooey Chocolate Brownies?
These chewy chunck blondies look so delicious. I love the flavor of coffee. I will definitely be giving these a try tomorrow! Thank you for the recipe.
I really enjoyed making this recipe and it tasted great. The only change I made was using whole wheat flour instead of all purpose flour and it turned out great! It’s not as sweet as most blondies I’ve had which is nice because you can serve this for breakfast or dessert without feeling guilty about eating too many calories.
A cookie with coffee must be great, I have to try this right away.
Coffee and cookies must go really well together; I must try this now.
The Chewy Coffee and Chocolate Chunk Blondies sound absolutely irresistible, with their perfect blend of rich coffee flavor and decadent chocolate chunks, all enhanced by a touch of Maldon salt for that extra burst of flavor.
A treat for every sweet tooth!
The spices are very well balanced!
thanks
I love how the coffee accentuates the chocolate chunks in these blondies! The balance between sweet and bitter is just perfect. Definitely trying this next weekend
Oh wow—this recipe is a total beauty check for blondies! The browned butter and coffee grounds must create such a rich, caramel-coffey depth, and those dark chocolate chunks set it over the top. I can practically smell them baking already—can’t wait to try!
These chewy coffee and chocolate chunk blondies sound amazing! The browned butter and coffee infusion must create a fantastic flavor profile. It’s like finding the perfect balance in io games, where strategy and skill combine for a winning result. I’m definitely going to try this recipe. Using fresh coffee grounds is an interesting idea; I’m curious to see how it impacts the overall taste.
Wow, chewy and coffee-flavored? That’s a double win for me.
I’ve been collecting dessert ideas to share on my sites like this one’s absolutely going in the list.Appreciate the share!
Perfect flavor pairing — the slight bitterness of coffee with the richness of chocolate chunks sounds divine.
I love discovering creative dessert ideas like this and often share them across my projects.
Can’t wait to bake these!
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Chewy Coffee and Chocolate Chunk Blondies these are so refreshing and healthy, I always love new treats like this.
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These Chewy Coffee and Chocolate Chunk Blondies sound amazing! I love the idea of using browned butter to avoid that overly sweet taste. And the Guinness Nitro Cold Brew Coffee Beer? Genius! I can already imagine that caramel-butterscotch flavor. Definitely trying this recipe!
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I really appreciated how clearly you explained why each ingredient matters, especially the browned butter and coffee grounds. It makes the recipe feel intentional rather than just another sweet blondie, and that balance you describe really comes through.
There’s something very calm and confident about the way the instructions are written. The steps feel paced and practical, which makes me feel like this is a recipe I can actually get right on a weekday bake.
I also enjoyed the subtle storytelling around balance—sweet, bitter, and salt all working together. It reads less like a strict recipe and more like someone sharing what they’ve learned through baking.
The explanation of using fresh coffee grounds instead of extracts was especially convincing. It felt grounded in real testing, not theory, and I like how confidently you addressed the doubt most bakers probably have there.
I enjoyed how clearly the balance theme runs through the whole post—from bitterness vs. sweetness to texture and finish. It reads less like a dessert recipe and more like a thoughtful flavor composition.
The way you describe browning the butter—especially the timing and scraping up the brown bits—felt like advice from someone who’s done this many times. Those small details are what make me trust the recipe.
There’s something very inviting about the tone here—it’s confident but not preachy, and it makes baking this feel approachable even with elements like beer and coffee grounds. It genuinely made me want to try it the same day.
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