Salted Toffee Espresso Blondies – A Perfect Blend of Sweet, Salty, and Caffeinated Bliss

Why You’ll Love This Recipe

These blondies deliver everything dessert lovers dream of—chewy texture, buttery depth, and a hint of salt to cut the sweetness. The espresso intensifies the toffee flavor, creating a beautiful balance of sweet and bitter. They’re easy to make, bake in under half an hour, and fill your kitchen with a warm, buttery aroma. Perfect for gifting, parties, or pairing with a cup of coffee.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Forms the structure of the blondies while keeping them soft and chewy.

Baking powder – Provides just enough lift for a dense but not heavy texture.

Salt – Balances sweetness and enhances flavor. Use flaky sea salt for topping.

Unsalted butter – Melted butter creates that signature fudgy blondie texture and rich, buttery taste.

Brown sugar – Adds moisture and a deep caramel flavor that pairs perfectly with espresso and toffee.

Granulated sugar – Balances the brown sugar’s richness and adds a bit of crispness to the edges.

Eggs – Bind the batter together and give the blondies a smooth, cohesive texture.

Vanilla extract – Deepens the flavor and ties together the coffee and caramel notes.

Espresso powder – Enhances the blondie’s richness with a subtle coffee kick. Instant espresso works best for even flavor distribution.

Toffee bits – Add crunch and buttery sweetness throughout every bite.

Dark chocolate chips – Optional but highly recommended for an extra layer of indulgence.

Flaky sea salt – Sprinkled on top just before baking for that irresistible salty-sweet finish.

Directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy. Add eggs and vanilla extract, whisking until fully incorporated. Stir in the espresso powder until dissolved.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in toffee bits and chocolate chips if using.

Spread the batter evenly into the prepared pan. Sprinkle a pinch of flaky sea salt over the top.

Bake for 25–28 minutes, or until the edges are golden and the center is set but slightly soft. Let the blondies cool completely in the pan before lifting them out and cutting into squares.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 16 blondies. Preparation takes about 10 minutes, and baking takes 25–28 minutes, for a total time of roughly 40 minutes including cooling.

Storage/reheating

Store blondies in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. For longer storage, freeze for up to three months. To enjoy warm, reheat briefly in the microwave for about 10 seconds for that fresh-from-the-oven chewiness.

Variations and Customizations

Mocha Lovers’ Version – Add a tablespoon of cocoa powder for a coffee-chocolate hybrid.

Nutty Crunch – Fold in chopped pecans, walnuts, or almonds for extra texture.

Espresso Drizzle – Mix powdered sugar with espresso for a sweet glaze drizzle on top.

White Chocolate Twist – Substitute dark chocolate chips with white chocolate for a creamier flavor contrast.

Salted Caramel Upgrade – Drizzle caramel sauce over the baked blondies and sprinkle with extra sea salt.

Boozy Kick – Add a tablespoon of coffee liqueur or bourbon to the batter for an adult twist.

Spiced Espresso – Add a pinch of cinnamon or cardamom for warmth and depth.

Gluten-Free Option – Use a 1:1 gluten-free baking blend instead of regular flour.

Double Toffee Delight – Top with extra toffee bits halfway through baking for caramelized crunch.

Espresso Brown Butter Version – Brown the butter before mixing for a deeper, nutty flavor that pairs perfectly with the coffee notes.

FAQs

1. Can I use instant coffee instead of espresso powder?

Yes, but espresso powder gives a stronger and smoother flavor—use about 1½ times more instant coffee to match intensity.

2. How do I know when blondies are done baking?

The edges should be golden, and the center should be slightly underbaked—it will firm up as it cools.

3. Can I skip the toffee bits?

You can, but they add a wonderful caramelized crunch that defines this recipe.

4. Can I double the recipe?

Yes, simply use a 9×13-inch pan and increase baking time by 5–7 minutes.

5. How can I make them extra chewy?

Don’t overbake—remove them as soon as the center looks set but soft.

6. Can I make these without chocolate?

Absolutely—they’re delicious with just toffee and espresso.

7. What kind of salt works best for topping?

Flaky sea salt or Maldon salt adds the best texture and visual appeal.

8. Can I use dark brown sugar instead of light?

Yes, it gives a richer, molasses-like flavor—great for deeper caramel tones.

9. Do these contain caffeine?

Yes, but only a small amount—perfect for a mild coffee boost.

10. Can I freeze the dough before baking?

Yes, freeze the unbaked dough in the pan, then bake directly from frozen, adding 3–4 minutes to the bake time.

Conclusion

Salted Toffee Espresso Blondies combine buttery sweetness, espresso depth, and a hint of sea salt for an unforgettable dessert experience. They’re simple to make, elegant enough for entertaining, and satisfying enough for everyday indulgence. Each bite offers the perfect harmony of coffee, caramel, and crunch—a treat that feels both familiar and exciting. Whether paired with a latte, served warm with ice cream, or gifted to a friend, these blondies promise pure, caffeinated bliss in every square.

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