Go Back
Irresistible Rich Salted Toffee Espresso Blondies

Irresistible Rich Salted Toffee Espresso Blondies You’ll Crave

Indulge in these Irresistible Rich Salted Toffee Espresso Blondies, a sweet and salty delight perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 blondies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Blondie Batter
  • 1 cup Unsalted Butter Adds richness and moisture; let cool slightly after melting.
  • 1 cup Brown Sugar Provides deep caramel flavor; use packed for best results.
  • 1/2 cup Granulated Sugar Enhances sweetness; adjust according to personal taste.
  • 2 large Eggs Provide structure and binding; use large eggs for optimal texture.
  • 2 teaspoons Vanilla Extract Elevates flavor; opt for pure vanilla for the best quality.
  • 2 cups All-Purpose Flour Gives the blondies their chewy texture; no need for specialty flours.
  • 1 teaspoon Baking Powder Ensures proper rise; one teaspoon needed to avoid a cake-like texture.
  • 1 tablespoon Espresso Powder Infuses a rich coffee flavor; can substitute instant coffee if preferred.
For the Mix-Ins and Topping
  • 1 cup Toffee Bits Adds a crunchy texture and sweet flavor; do not skimp for best results.
  • 1 teaspoon Sea Salt Flakes Enhances flavor profile; a sprinkle on top creates a delicious sweet-salty finish.

Equipment

  • 8x8-inch baking pan
  • Mixing bowl
  • Spatula
  • small saucepan
  • Whisk

Method
 

How to Make Irresistible Rich Salted Toffee Espresso Blondies
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it lightly or lining it with parchment paper.
  2. In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly.
  3. In a mixing bowl, combine the cooled melted butter, packed brown sugar, and granulated sugar until smooth and creamy, then add eggs one at a time, mixing well. Include pure vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and espresso powder until evenly mixed.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Mix in the toffee bits.
  6. Pour the batter into the prepared pan and sprinkle sea salt flakes on top. Bake for 20-25 minutes until the edges are golden and a toothpick comes out with a few moist crumbs.

Notes

Serve warm, optionally with a drizzle of chocolate sauce for extra indulgence.