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Irresistible Salted Rich Toffee Espresso Blondies

Irresistible Salted Rich Toffee Espresso Blondies You’ll Love

These Irresistible Salted Rich Toffee Espresso Blondies combine rich espresso with crunchy toffee bits, creating a delightful treat for dessert lovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Blondies
  • 1 cup Unsalted Butter Substitute with dairy-free butter for a dairy-free option.
  • 1 cup Brown Sugar Can be replaced with coconut sugar for a deeper flavor.
  • 1/2 cup Granulated Sugar Try using all brown sugar for a richer taste.
  • 2 large Eggs For an egg-free version, use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
  • 1 teaspoon Vanilla Extract Pure vanilla extract is recommended for the best experience.
  • 1 1/4 cups All-Purpose Flour Use a gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Powder This leavening agent provides lift.
  • 2 tablespoons Espresso Powder You can swap for instant coffee if needed.
  • 1 cup Toffee Bits Substitute with chocolate chips or nuts for a fun twist.
  • 1 teaspoon Sea Salt Flakes Feel free to use additional salt if sea salt flakes are not available.
Optional Glaze
  • 1/2 cup Chocolate Sauce Melt chocolate chips with a little cream or milk for a simple homemade sauce.

Equipment

  • Oven
  • 8x8-inch baking pan
  • Mixing bowls
  • Saucepan

Method
 

How to Make Irresistible Salted Toffee Espresso Blondies
  1. Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch pan with parchment paper.
  2. In a saucepan over low heat, melt the unsalted butter until completely liquid. Allow it to cool slightly.
  3. In a large mixing bowl, combine the melted butter with brown sugar and granulated sugar until smooth. Add the eggs one at a time and mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and espresso powder.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Fold in the toffee bits.
  6. Pour the batter into the prepared pan and sprinkle with sea salt flakes. Bake for 20-25 minutes, or until the edges are golden.

Notes

Optional: Serve warm with a scoop of vanilla ice cream for an extra special touch. Store in an airtight container at room temperature for up to 5 days.