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Salted Toffee Espresso Blondies Recipe

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★★★★★

4.7 from 147 reviews

These Salted Toffee Espresso Blondies combine rich espresso flavor with homemade toffee bits and chunks of semi-sweet chocolate for an indulgent twist on classic blondies. The balance of brown sugar sweetness, buttery toffee crunch, and a sprinkle of flaky sea salt makes these decadent bars perfect for dessert or a special treat.

Ingredients

Scale

Homemade Toffee Bits

  • ¼ Cup (56g | 4 Tablespoons) Unsalted Butter
  • ½ Cup (100g) Light or Dark Brown Sugar
  • ¼ Teaspoon Fine Salt

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 as garnish

Instructions

  1. Make Homemade Toffee Bits: In a small saucepan over medium heat, combine butter, brown sugar, and salt. Whisk often and cook until the mixture reaches 300°F (149°C) on a candy thermometer, about 8-10 minutes. If the mixture separates, remove from heat and whisk vigorously until combined again.
  2. Cool and Break Toffee: Pour the hot toffee mixture onto a small parchment-lined baking sheet. Spread thinly and let cool for 15 minutes. Once cooled, break into small pieces using the back of a spoon, rolling pin, or mallet. Set aside.
  3. Prep Oven and Pan: Place a rack in the center of the oven and preheat to 350ºF (176ºC). Butter and line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
  4. Combine Butter and Sugar: Melt ½ cup (113g) unsalted butter. Transfer the melted butter to a large bowl, add 1 cup (200g) packed brown sugar, and whisk until smooth. Let cool slightly for 5 minutes.
  5. Mix Dry Ingredients: In a separate bowl, combine 1 ¼ cup (150g) all-purpose flour, 1 ½ teaspoons fine espresso powder, and ½ teaspoon fine salt. Set aside.
  6. Prep Chocolate: Roughly chop 4 ounces (113g) semi-sweet or dark chocolate and set aside.
  7. Combine Wet Ingredients: To the cooled butter and sugar mixture, add 1 whole large egg and 1 large yolk along with 1 teaspoon vanilla paste or extract. Whisk until fully emulsified.
  8. Add Dry Ingredients: Sift the dry ingredients into the wet mixture and gently mix until just combined with minimal flour streaks. Avoid over-mixing.
  9. Fold in Chocolate and Toffee Bits: Gently fold in the chopped chocolate and ½ cup (78g) of homemade toffee bits, reserving some for topping.
  10. Transfer and Bake: Pour the batter into the prepared pan, smoothing the surface. Sprinkle the reserved chocolate and toffee pieces on top. Bake for 20-24 minutes until edges are golden and center is shiny with a few moist crumbs on a toothpick test. Do not overbake.
  11. Cool and Serve: Cool the blondies completely in the pan on a wire rack for about 2 hours. Once cooled, sprinkle with flaky sea salt, cut into 16 (1-inch) pieces, and enjoy.

Notes

  • If toffee mixture separates during cooking, remove from heat and whisk vigorously until smooth again.
  • Leftover homemade toffee bits can be stored in an airtight container at room temperature for up to 2 weeks or frozen for up to 2 months.
  • Store blondies in an airtight container at room temperature for 3-4 days or refrigerate up to 1 week. Bring to room temperature before serving if chilled.
  • To freeze blondies, place cooled pieces in a freezer-safe bag for up to 2 months. Thaw at room temperature for about 45 minutes before serving.

Keywords: blondies, espresso blondies, toffee blondies, homemade toffee, dessert bars, chocolate blondies, salted toffee, coffee flavored dessert

Find it online: https://deliciousdishspot.com/salted-toffee-espresso-blondies-recipe/