Ending the week on a very sweet note and I could not be happier about it! I had another recipe planned for today, but after a day of snow and darkness, I really just wanted something sweet and warm. So, I baked these up on Wednesday and while they took a bit of perfecting, I finally got them just right at the end of the day. They are pretty close to perfect! I have so much to say about these mini deep dish blondies. But basically, I’m pretty sure it’s what our Friday night NEEDS right now. It’s what our weekend needs! Or at least that’s the case around here. Dramatic, but true.
The Story
As I mentioned, a day of darkness was the driving force behind these deep dish blondies. I’d been planning on making these. I’m not sure if you guys remember, but about this time last year, I shared this giant skillet blondie. It’s everything you’d ever want out of a skillet dessert and one of my favorite recipes. But here’s the thing, it really is GIANT. It makes a big twelve-inch skillet full of warm molten-like goodness. It’s nothing to complain about of course, but for the average day, when you just want something warm to sink your spoon into, it’s a little bit on the big side. Especially when serving just one or two people. This “problem” got me thinking about personalized desserts and how, aside from my mug cakes, I don’t have any on HBH. So, I decided I’d try to create a baked version for two, but switch up the flavors a bit! I was sure it would be AMAZING. But geez guys, these took some serious work to get just right. In the end, I am so glad I stuck out the testing process because yes, these are amazing!
To make these deep dish blondies…
The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Remove the skillet from the stove and mix in the sugars, vanilla, and a small dash of espresso powder, which I find really enhances the flavor and helps that warm chocolate to really stand out. It’s optional, but I highly recommend it! At this point, let the mix cool off. That way the heat won’t cook the egg once you’re ready to add it in. Now, the egg. The egg is KEY to creating a blondie that is crinkly on top and doughy in the center. Once you add the egg, simply stir in the flour and baking powder. Then I have a trick. I was having trouble with my chocolate chunks sinking to the bottom. To solve this, I sprinkled flour on top of the dough, then added the chocolate in along with the additional tablespoon of flour. This will keep the chocolate from sinking.
And now you bake.
I like to bake these for exactly twenty minutes. I found this to be the perfect time for the texture I was going for, but the time will depend on the size of your skillet. Here’s what I will note, these blondies are meant to be extra gooey in the center. They should be slightly undercooked and never over-baked. This recipe is all about the chewy edges and gooey center.
How do you serve these deep dish blondies?
Warm, right out of the oven with a scoop of ice cream and a spoon. It’s really the only way to do it. Oh, and sea salt too. Delicious!
Looking for a few other quick ideas? Try these… 5 Minute Molten Chocolate Mug Cake 5 Minute Chocolate Chunk Banana Bread Mug Cake 5 Minute Chocolate Cinnamon Sugar Toast Lastly, if you make these Deep Dish Molten Chocolate Coffee Blondies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
