I bake rich, chewy blondies infused with bold coffee flavor and generous swirls of buttery caramel—resulting in a dessert that’s deeply satisfying, fragrant, and utterly indulgent.

Coffee Caramel Blondies

Why You’ll Love This Recipe

I love how these blondies balance the smooth richness of brown sugar with a kick of coffee and pockets of sweet caramel. They’re dense yet tender, with that perfect bake-to-the-edge texture. Plus, the coffee aroma fills the kitchen, making them as comforting to bake as they are to eat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, melted
Brown sugar (light or dark)
Granulated sugar
Large eggs
Vanilla extract
Instant coffee or espresso powder
Caramel sauce or chunks

directions

Preheat the oven to 350 °F and line an 8×8″ baking pan with parchment or lightly grease it.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and espresso powder.
Combine sugars and butter: In another bowl, whisk melted butter with brown and granulated sugars until smooth and slightly glossy.
Add eggs and vanilla: Whisk in eggs one at a time, then stir in vanilla extract.
Fold in dry mix: Add the dry ingredients to the wet mixture and stir just until combined.
Add caramel: Gently fold some caramel sauce into the batter—or drop chunks of caramel in and swirl lightly.
Bake: Spread the batter in the pan, dollop extra caramel on top, and swirl with a knife. Bake for 25–30 minutes until the edges are golden and the center is set-ish (a slight wobble is okay).
Cool and cut: Let the blondies cool completely in the pan before lifting out and slicing into squares.

Servings and timing

Serves: 9–16 squares (depending on size)
Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~35–40 minutes

Variations

Salted caramel: Sprinkle flakey sea salt on top before baking for sweet-salty contrast.
Nutty twist: Fold in chopped pecans, walnuts, or macadamias for texture and flavor.
Chocolate boost: Add chocolate chips or chunks to complement the caramel.
Espresso shot upgrade: Dissolve a small shot of brewed espresso in the butter for a deeper coffee flavor.
Gluten-free option: Substitute with a 1:1 gluten-free flour blend.

storage/reheating

I store cooled blondies in an airtight container at room temperature for up to 4 days—line the container with parchment to preserve texture. To enjoy them warm, I microwave individual squares for 10–15 seconds or gently reheat in a 325 °F oven for 5 minutes.

FAQs

Can I use brewed coffee instead of espresso powder?

I don’t recommend a direct swap since liquid will change the batter consistency. Espresso powder gives intense flavor without altering texture.

Should the center be slightly underbaked?

Yes—I aim for a tender, fudgy center with a slight wobble. Overbaking leads to a cake-like texture.

What type of caramel should I use?

I prefer soft caramel sauce or chopped soft caramels. Hard caramel bits may not melt evenly.

Can I freeze these blondies?

Absolutely—I wrap squares individually and freeze for up to 2 months. Thaw at room temperature before serving.

How can I make them more decadent?

I sometimes drizzle melted chocolate over the cooled blondies or sandwich two pieces with caramel buttercream.

Conclusion

I absolutely love these Coffee Caramel Blondies—they deliver rich coffee flavor, gooey caramel, and that irresistible chewy texture in every bite. They’re simple to bake, strikingly delicious, and ideal for gifting, snacking, or a cozy treat alongside a cup of coffee.