Mocha Marble Blondies

Mocha Marble Blondies stacked on a white marble surface, showing swirls of chocolate and blondie batter with chocolate chips, next to a cup of coffee and a small creamer. — Mocha Marble Blondies – buttery blondies swirled with espresso-infused chocolate, perfect for coffee lovers.

Mocha Marble Blondies blend the rich, buttery sweetness of classic blondies with the bold, smooth flavor of coffee-infused chocolate. The result? A dessert bar that’s decadent, visually stunning, and absolutely irresistible for coffee and chocolate lovers alike.

The magic begins with a golden blondie base swirled with a luscious mocha batter made from melted chocolate and espresso powder. This pairing creates a beautiful marbled pattern in every slice, delivering bites that alternate between sweet vanilla richness and deep mocha indulgence.

Marble-style desserts have a long culinary history, first created to mimic the elegance of marble stone in baked goods. Today, this technique adds a bakery-quality finish to home-baked treats, making them look as impressive as they taste.

Whether you’re serving them for a cozy afternoon coffee break, gifting them to a fellow mocha fan, or adding them to a dessert table, Mocha Marble Blondies are guaranteed to impress. They’re as perfect for casual snacking as they are for special occasions.

Recipe Yield: 16 servings

INGREDIENTS

2 cups all-purpose flour
2 large eggs, room temperature
1 cup unsalted butter, melted and slightly cooled
1 ½ cups light brown sugar, packed
½ cup granulated sugar
1 tbsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup white chocolate chips
4 oz semisweet chocolate, melted and slightly cooled
1 tbsp instant espresso powder (for chocolate swirl)
½ cup semisweet chocolate chips
(Optional) 1 tsp instant espresso powder for blondie batter, for a bolder mocha flavor

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

2. Mix the base batter:
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Whisk in eggs and vanilla until glossy.

3. Combine dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

4. Add white chocolate:
Fold in white chocolate chips until evenly distributed. The batter will be thick. If using the optional espresso for the blondie base, stir it in now.

5. Create mocha swirl:
Transfer half of the batter to a medium bowl. Stir in melted semisweet chocolate and 1 tbsp espresso powder until fully incorporated.

6. Layer and swirl:
Drop alternating spoonfuls of plain blondie batter and mocha batter into the prepared pan. Use a butter knife to gently swirl the batters together in a marbled pattern — avoid overmixing.

7. Add extra chips:
Sprinkle semisweet chocolate chips evenly over the top for extra texture and flavor.

8. Bake and cool:
Bake for 28–32 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan before lifting out and slicing.

Helpful Tips to Perfect This Recipe

Bloom the espresso: Stir espresso powder into warm melted chocolate to intensify the mocha flavor.
Gentle swirl: Avoid overmixing when marbling to keep distinct coffee and blondie patterns.
Slight underbake: Remove when just set for soft, chewy centers and a fudgy texture.

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