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This Irish coffee blondies recipe takes the principles of traditional Irish coffee and infuses them into a chewy blondies recipe. You'll love the Irish whiskey buttercream, naturally sweetened coffee blondies, and dark chocolate! Get the recipe for this and other refined sugar free desserts at naturallysweetkitchen.com #recipe #baking #StPatricksDay #Irish #irishcoffee #blondies #blondiesrecipe #dessertbars #foodphotography #naturallysweetkitchen #refinedsugarfree #sugarfree #dessert

Irish Coffee Blondies

Celebrate St. Patrick’s Day with this decadent Irish coffee blondies recipe, featuring chewy espresso blondies and a fluffy irish whiskey spiked buttercream.

Category Bars
Keyword Blondies recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Author Amanda | Naturally Sweet Kitchen


Coffee Blondies

  • 113 g unsalted butter melted
  • 150 g coconut sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 4 tsp espresso powder
  • 62 g unbleached plain flour
  • 62 g unbleached bread flour

Irish Whiskey Frosting

  • 18 g unbleached plain flour
  • 100 g raw cane sugar
  • Pinch fine sea salt
  • 120 ml milk
  • 125 g unsalted butter room temperature
  • ½ tsp pure vanilla extract
  • 1 ½ tbsp Irish whiskey
  • Dark chocolate for decoration optional


Coffee Blondies

  1. Preheat the oven to 180ºC (350ºF) and grease and line a 8 x 8 in (20 x 20 cm) pan with parchment paper. Be sure to leave a slight overhang of paper for easy removal.
  2. In a bowl, whisk together the butter and coconut sugar. Crack in the egg and add the vanilla, sea salt, and espresso powder. Whisk to combine.
  3. Fold in the flours using a rubber spatula. Pour the batter into the prepared baking tin and bake for 18-22 minutes, or until a toothpick comes out with just a few crumbs.
  4. Set the tray on a wire rack to cool for ten minutes, then remove the bars from the tray to the wire rack to finish cooling.

Irish Whiskey Frosting

  1. Whisk together the flour, sugar, salt, and milk in a small saucepan over medium-low heat. Once it comes to a soft boil, allow the mixture to boil for 30-60 seconds or until it thickens enough to reach the consistency of a loose pudding.
  2. Remove the mixture from the heat and decant into a container. Cover with a piece of parchment to prevent a skin from forming and allow to cool to room temperature.
  3. Once the pudding has cooled, continue making the frosting.
  4. In a stand mixer fitted with the paddle attachment, whip the butter on high speed for 5 minutes until pale and fluffy.
  5. Turn the mixer to a medium speed and dollop 1 tablespoon of the pudding into the mixer. Allow the pudding to fully incorporate into the butter and then continue adding the pudding to the butter slowly until finished.
  6. Once all the pudding has been added, add the vanilla and beat the mixture on high speed until light and fluffy. Turn the mixer down to medium-high and slowly drizzle in the whiskey. Beat on high again until fluffy.


  1. Once the coffee blondie has completely cooled, ladle the frosting on top and smooth to the edges. Finish with shavings of dark chocolate if desired.


  • These blondies will keep sealed in an airtight container at room temperature for up to 3 days.
  • It's important to use espresso powder for this recipe, not instant espresso or coffee. Powder is much finer and will emulsify with the other ingredients, whereas instant granules will not. This is the espresso powder I use.