Introduction

These Salted Toffee Espresso Blondies combine rich espresso flavor with sweet, crunchy toffee bits for an irresistible treat. Topped with flaky sea salt, they offer the perfect balance of sweet and salty in every bite. Perfect for coffee lovers and dessert enthusiasts alike.

The image shows five square blondie bars arranged closely on a rough-textured surface, with one bar lifted to reveal its thickness. Each bar has a golden-brown top layer with shiny, melted dark chocolate chunks scattered unevenly, some larger and glossy, others smaller and solid, creating a rich texture contrast. There are small patches of soft caramel or toffee appearing slightly melted in places, adding a darker brown color. Light sprinkles of coarse sea salt crystals shine on the top, giving a slight sparkle and adding texture to the surface. The edges of the bars are firm and slightly crumbly, contrasting with the soft, gooey melted chocolate patches. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For Homemade Toffee Bits:
¼ cup (56g | 4 tablespoons) unsalted butter
½ cup (100g) light or dark brown sugar
¼ teaspoon fine salt
For Toffee Espresso Blondies:
½ cup (113g) unsalted butter, melted
1 ¼ cup (150g) all-purpose flour
1 ½ teaspoon fine espresso powder
½ teaspoon fine salt
1 cup (200g) light or dark brown sugar, packed
1 whole large egg + 1 large yolk, room temperature
1 teaspoon vanilla paste or extract
4 ounces (113g) semi-sweet or dark chocolate bar, roughly chopped
½ cup (78g) homemade toffee bits or store-bought
Flaky sea salt, for garnish

Instructions

Step 1: Make the homemade toffee bits by adding butter, brown sugar, and salt to a small saucepan. Cook over medium heat, whisking often, until the mixture reaches 300°F (149°C), about 8-10 minutes. If the mixture separates, remove from heat and whisk vigorously until smooth.
Step 2: Pour the toffee onto a parchment-lined baking sheet, spread thin, and cool for 15 minutes. Break into small pieces with a spoon or mallet and set aside.
Step 3: Preheat the oven to 350°F (176°C). Prepare an 8×8 inch square pan by buttering and lining it with parchment paper, leaving an overhang for easy removal.
Step 4: Melt butter and transfer to a large bowl. Whisk in brown sugar until combined and let cool for about 5 minutes.
Step 5: In a separate bowl, combine flour, espresso powder, and salt. Set aside.
Step 6: Once the butter and sugar mixture is lukewarm, whisk in the whole egg, yolk, and vanilla until smooth and emulsified.
Step 7: Sift the dry ingredients into the wet mixture and fold gently until mostly combined. Avoid overmixing.
Step 8: Fold in chopped chocolate and toffee bits, reserving some for topping.
Step 9: Pour the batter into the prepared pan. Sprinkle reserved chocolate and toffee pieces on top.
Step 10: Bake for 20 to 24 minutes until edges are golden and the center is shiny with a few moist crumbs. Remove and cool completely in the pan on a wire rack, about 2 hours.
Step 11: Sprinkle flaky sea salt over the top. Cut into 16 equal pieces and enjoy!

Tips & Variations

If your butter has a higher fat content and separates during toffee cooking, remove from heat and whisk vigorously to bring it back together.
You can substitute store-bought toffee bits if you prefer, but homemade adds a lovely fresh crunch.
Try adding a handful of chopped nuts like pecans or walnuts for extra texture.
For a stronger coffee flavor, increase the espresso powder by ½ teaspoon.

Storage

Store blondies in an airtight container at room temperature for 3 to 4 days, or in the refrigerator for up to one week. Bring to room temperature before serving for best flavor. To freeze, place cooled pieces in a freezer-safe bag for up to 2 months. Thaw at room temperature for about 45 minutes before serving.

How to Serve

The image shows five square blondie bars arranged closely together on a white marbled surface, with one piece slightly separated above the others. Each blondie has a light golden brown top layer with visible cracks and a chewy texture. Large, glossy melted dark chocolate chunks are irregularly scattered throughout the top layer, adding a rich dark brown contrast. Flakes of coarse sea salt sprinkle the surface, shining subtly against the blondie's top. The edges of the bars look slightly crisp, while the inside appears moist and dense. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used as a substitute, but espresso powder has a richer flavor that better complements the toffee and chocolate. Adjust to taste if using instant coffee.

How do I know when the blondies are done baking?

The edges should be golden, and the center should look shiny and slightly puffy. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter. Avoid overbaking to keep them fudgy.