Salted Toffee Espresso Blondies

Salted Toffee Espresso Blondies are ultra-rich espresso blondies loaded with milk chocolate, toffee bits, and a sprinkle of flaked sea salt.

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings Blondies

Author Jan Nunes

Equipment

Baking Pan - 9" Square
Parchment Paper
Large Sifter
Dry Measuring Cups
Measuring Spoons
Stand Mixer
Large Mixing Bowl
Rubber Spatula

Ingredients

½ Cup Salted Butter (1 Stick)
¾ Cup Light Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
1 ⅓ Cups All Purpose Flour
2 Tablespoons Instant Espresso Powder
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
½ Cup Toffee Bits
7 Ounces Milk Chocolate Cut into Chunks, Divided
½ Teaspoon Flaked Sea Salt

Instructions

Preheat and Prepare. Preheat the oven to 350°F (177°C) and line a 9 inch square baking pan with parchment paper. Measure all ingredients and chop the milk chocolate bar into small chunks.
Cream Butter and Sugar. Using a stand mixer and a large bowl, beat the butter and brown sugar together until the color is lightened and the mixture is fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.
½ Cup Salted Butter, ¾ Cup Light Brown Sugar
Add Eggs and Vanilla. Add the eggs and vanilla extract and continue to beat until all is well combined.
2 Large Eggs, 2 Teaspoons Vanilla Extract
Sift and Add. Sift together flour, instant espresso powder, baking powder, and salt. Add the flour mixture to the wet ingredients and beat until it is incorporated.
1 ⅓ Cups All Purpose Flour, 2 Tablespoons Instant Espresso Powder, 1 ½ Teaspoons Baking Powder, ½ Teaspoon Salt
Add Toffee and Chocolate. Remove the bowl from the mixer and with a rubber spatula fold in the toffee bits and ⅔ of the chocolate chunks.
Spread the blondie batter in the prepared pan and scatter the reserved chocolate chunks over the top of the blondies. Lightly press the chunks of chocolate into the top and sprinkle with flaked sea salt.
½ Cup Toffee Bits, 7 Ounces Milk Chocolate
Bake. Bake the blondies for 30 minutes. Please note this is a timed bake. The top of the blondies will feel set, but a toothpick might not come out completely clean.
Cool the blondies completely in the pan on a wire rack. Using the parchment paper lift the blondies from the pan and place them on a cutting board. Cut them into squares or bars. If not eaten immediately, wrap individually and store in an airtight container.

Notes

My Top Tips

♡ About the Chocolate - Hershey's makes a 7-ounce extra-large milk chocolate bar just the right size for this recipe. I hand-cut the large milk chocolate into ¼" to ⅓" chunks. Even though you can buy milk chocolate already in bags "chunk" style instead of "chips" or morsels, I prefer cutting the chocolate myself. You get all these little jagged bits of chocolate that melt beautifully inside the bars.

♡ Flaked Sea Salt - The flaked sea salt is the one ingredient that brings out all the flavors of this blondie recipe and it only takes a sprinkling of it to transform the toffee, coffee, and chocolate flavors in your mouth into something "more". I do not advise substituting another salt and recommend Maldon Flaked Sea Salt for the best flavor.

♡ Baking Pan Sizes - An 8-inch square pan can be substituted for a 9-inch. However, the bake time will need to increase by 5 minutes making the total bake time for an 8-inch square pan 35 minutes.

♡ Do Not Double - Doubling the recipe and using a larger pan (13 x 9 inches) is not recommended, as the blondies will not bake and set properly.

♡ Reduce the Instant Espresso Powder. These blondies have a strong coffee flavor. If you prefer a lighter coffee flavor reduce the powdered espresso to 1 Tablespoon.

Make-Ahead, Storage, & Reheating

Make-Ahead & Storage: The blondies are best when eaten soon after baking.

Storage: Wrap each cut blondie individually with plastic wrap and store them in an airtight container. These blondies will keep for up to 2 days at room temperature, or refrigerate for up to 1 week. I do not recommend storing them in the freezer.

Reheating: Warm these chilled espresso blondies gently in the microwave or in the oven to enhance the flavor.

Nutrition

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