Mexican Coke Blondies Are the It-Girl Dessert of the Moment
Hi friends!
So, you know how sometimes you wake up in the middle of the night with your mind racing and ideas just spilling out? Well, I had one of those moments at 3:42 AM in my half-asleep state, the kind of delirium where you think you’ve stumbled onto a culinary masterpiece. I rolled over, fumbled for my phone, and jotted down this bizarrely brilliant idea in my Notes app with absolutely no context because, of course, that made total sense at the time.
When morning rolled around, I completely forgot about it LOL. I read it weeks later and was genuinely surprised! I thought, “Wait, why does this sound amazing?” And what emerged from that delightful chaos? A batch of Mexican Coke Blondies. Imagine a retro soda shop fantasy colliding with a bubbly sugar rush and chewy, buttery bliss. Oh, and the best part? They’re Kacie-safe, so no cocoa, no nuts, no seeds, no coconut, no oat, and no weird fake sugar involved. Just pure, simple goodness that tastes like a nostalgic dessert straight out of 1959, complete with a cherry on top!
MEXICAN COKE BLONDIES
This is not your basic blondie. She’s chewy. She’s rich. She’s sweet in a “my grandma made this” kind of way with a flavor curveball that keeps people guessing. That flavor? Reduced Mexican Coke, baby.
It's subtle and sticky and deep, like caramel and cola had a baby and decided to rig the bake sale.
Honestly? People will eat one and go “Wait… what’s in this??” ... And then eat three more.
What You’ll Need:
DRY INGREDIENTS:
1 ½ cups organic unbleached all-purpose flour
1 tsp baking powder
¼ tsp salt
WET INGREDIENTS:
½ cup grass-fed butter melted and slightly cooled
1 cup light brown sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
¼ cup Mexican Coke syrup (see below)
How to Make Mexican Coke Syrup:
Ingredients:
1 cup Mexican Coke (the kind in the glass bottle, sweetened with real cane sugar only)
Instructions:
Pour it into a small saucepan and bring to a gentle boil.
Reduce the heat and let it simmer until you’ve got about ¼ cup of syrup left.
Stir occasionally and DO NOT walk away — this stuff will go from perfect to scorched real quick.
It’ll take around 15–20 minutes and should coat a spoon without being too thick.
Let it cool before using.
Optional Add-ins (Low-Nickel Approved & Aesthetic AF):
You don’t need these, but if you wanna serve main character dessert energy:
Crushed freeze-dried strawberries (they bring a tangy sparkle that cuts the sweetness)
White chocolate chips
Maraschino cherries
A lil lime zest (for a subtle Coke-with-lime punch)
If you want to be obnoxiously cute, do all of the above and maybe a little extra lime juce and tell people it’s your “Cherry Limeade Blondie Era.”
HOW TO MAKE THEM:
1. Prep the Scene
Preheat your oven to 350°F.
Line an 8x8 baking dish with parchment paper and butter the sides.
2. Whisk the Wet
In a large bowl, whisk together melted butter and brown sugar until it’s glossy, smooth, and a little thick.
Add in the egg, egg yolk, vanilla, and your cooled Mexican Coke syrup.
Stir until it’s creamy and luscious.
3. Mix the Dry
In another bowl, whisk flour, baking powder, and salt.
Add the dry to the wet and stir just until combined. Don’t overmix unless you like tough blondies. (You don’t.)
Fold in any of the fun extras here.
4. Pour & Smooth
Pour the batter into your prepared pan and use a spatula to smooth the top.
5. Bake the Magic
Bake for 22 to 26 minutes, until the edges are golden and the center looks just set. If it smells like a soda fountain and caramel candy had a baby? It’s done.
6. Cool It, Babe
Let them cool all the way before cutting. I know, it’s so rude. But this helps them set and develop their flavor.
7. Serve It Cute
Cut them into squares and sprinkle with a little flaky sea salt or some powdered sugar if you’re in a ✨ presentation mood ✨
Serve with a scoop of vanilla bean ice cream or a dollop of organic greek yogurt if you want to play with balance. It’s a vibe.
Notes from the Lab:
These are sweet. They are not a bland protein bar moment. They are a treat. That’s the point.
Balance with fat or tang: Think Greek yogurt, or creamy vanilla ice cream.
Only use real cane sugar soda. This is not the time for corn syrup sludge or sugar-free imposters.
Do not use Diet Coke, Coke Zero, or anything “light.” You need real sugar to get that sticky syrup magic.
Wanna be extra? Add a single drop of almond extract to the batter (if tolerated).
Alternate Flavors You Should Definitely Steal From Me:
Once you nail this (and you will), here are a few versions to experiment with:
Root Beer Float Blondies: Swap Coke or Root Beer and add a swirl of vanilla bean cream cheese to the batter before baking, and thank me later.
Cream Soda Blondies: Swap Coke syrup for cream soda syrup, and add a pinch of nutmeg and some mini marshmallows for chaos.
Cherry Coke Blondies: Use freeze-dried cherries, a dash of almond extract (if your body says yes), and a little extra vanilla.
Final Word From Your Soda-Soaked Host:
Even if you’re on a special diet or trying to avoid certain ingredients, you should never feel like you’re missing out on the dessert fun. This recipe not only delivers on flavor but also brings a sense of nostalgia and creativity. Trust me, it’s those quirky, slightly unhinged ideas that often turn into the best memories with friends and family.
So, why not grab a bottle of that super smooth Mexican Coke, throw your hair into a messy bun, and gather some good company? Dust off that trusty 8x8 pan! You’re bound to create some delightful conversations and laughter that linger long after the last crumb is gone. After all, food is about connection, and these blondies are the perfect excuse to bring people together. Happy baking!
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