Coffee & Orange Blondies

Blondies can sometimes be overshadowed by their more well known cousins, brownies. But that’s not the case for these rich and tasty gems. They’re lovely: perfect for a snack, or with a drink or just because you fancy something “naughty but nice.”

Makes: 16 squares

Time: 40 – 45 minutes + cooling time

Level: Easy

Equipment: A 20cm/8” square tin


  • 200g/7oz white chocolate – chips or small chunks. 150g to melt; the rest as chips
  • 100g/3.5oz butter
  • 2 – 3 tsp good quality instant coffee*
  • An orange
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100g/3.5oz golden caster sugar
  • 100g/3.5oz self-raising flour
  • A pinch of salt
  • Icing sugar to dust (optional)

* Initially I used coffee granules, but they didn’t dissolve very well (still tasted good in the final product though) A better option is to use coffee powder, but make sure it’s of a good quality, not cheap stuff.

* The above ingredients make blondies of a reasonable thickness. If you like your blondies high and thick then I’d recommend increasing each element by around 25%, but be prepared to increase the bake time too.

*A gluten free version is also quite easy. Simply replace the flour with GF Self raising flour and add in 1/2 tsp xanthan gum powder.


1. Pre-heat the oven to 200C / Fan 180C / 400F / Gas 6. Butter and line the tin with baking parchment.

2. Either in a bain marie or the microwave, melt together 150g of the chocolate and all the butter. Stir in the coffee until fully dissolved.  Zest the orange and put half in this mixture, reserve the rest for scattering on top later.

3. In a large mixing bowl, lightly beat the eggs and add in the vanilla extract and juice of the orange then stir in the sugar.

4. Stir in the melted chocolate mixture. Add in the reserved chocolate pieces then stir in the flour and salt. Mix gently until everything is fully combined.

5. Bake for 15 – 18 minutes. Leave in the tin for 10 minutes then cut and remove, or take out in one piece. Cool fully on a wire rack and decorate the top with the remaining orange zest. (Icing sugar would be an optional extra, either before or after the zest.)