Instructions

• Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
• Step 2: Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
• Step 3: In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and vanilla extract until well combined. Add in the egg and whisk until smooth.
• Step 4: Stir in the instant espresso granules, ensuring they are fully dissolved.
• Step 5: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, stirring until just combined.
• Step 6: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
• Step 7: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
• Step 8: Let the blondies cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
• Step 9: In a mixing bowl, beat together the softened unsalted butter and light brown sugar until creamy. Add the vanilla extract and a pinch of salt, mixing until smooth. Gradually add in powdered sugar until the frosting reaches your desired consistency.
• Step 10: Once the blondies are completely cooled, spread the brown sugar frosting evenly over the top. Cut into squares and serve!