Description
Salted Toffee Espresso Blondies are rich, chewy dessert bars packed with buttery brown sugar flavor, crunchy toffee bits, and a hint of espresso — perfectly finished with a touch of flaky sea salt for balance and sophistication.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup toffee bits (like Heath or Skor)
- 1/4 cup mini chocolate chips (optional)
- Flaky sea salt, for topping
Instructions
- Preheat oven to 175°C (350°F) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
- Add egg, vanilla extract, and espresso powder, whisking until fully combined.
- In a separate bowl, mix flour, baking powder, and salt. Add to the wet ingredients and stir until just combined — do not overmix.
- Fold in toffee bits and chocolate chips (if using).
- Spread the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 22–25 minutes, or until the edges are golden brown and the center is just set.
- Immediately sprinkle flaky sea salt over the top while warm.
- Let blondies cool completely in the pan before slicing into squares.
- Store in an airtight container at room temperature for up to 4 days.
Notes
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- Drizzle with melted chocolate or caramel for an extra indulgent touch.
- These blondies freeze beautifully — wrap tightly and thaw at room temperature when ready to serve.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American