Coffee Toffee Blondies
Soft, chewy, and brown buttery, these blondies are infused with espresso, and studded with rich chocolate chips and homemade toffee!
Ingredients
Toffee:
- 4 Tablespoons unsalted butter
- ½ cup brown sugar
- ¼ teaspoon salt
Blondies:
- ¾ cup unsalted butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ teaspoons vanilla
- 1 ¼ teaspoons instant espresso powder
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup toffee bits (from recipe)
- ½ cup semi-sweet chocolate, chips or chopped
Instructions
Make the Toffee
- Line a small baking sheet with parchment paper or a silicone baking mat.
- Place butter in a heavy bottomed stainless steel saucepan over medium-low heat. Once it's melted about halfway, add the sugar and salt, whisking everything together until the butter is completely melted.*
- Allow mixture to come to a boil, whisking constantly. Once the temperature reaches 300ºF on a thermometer, immediately pour the toffee onto the lined pan. Use a rubber spatula to spread toffee thinly, then allow to cool for 20 minutes.
- Once completely cooled, place the toffee into a large gallon ziplock bag, seal it, and place it onto a cutting board. Use a rolling pin to carefully pound/break the toffee up into small bits.
Make the Blondies
- Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper, leaving overhang on both sides for easy removal.
- In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, turn off the heat and transfer to a large mixing bowl. Allow to cool for 10 minutes.
- To the browned butter, whisk in both sugars, egg, egg yolk, vanilla and espresso powder until smooth. Switch to a wooden spoon, and add the flour, baking powder and salt, stirring until just combined. Fold in the toffee bits and chocolate.
- Spread the dough evenly into the prepared pan. I find it easiest to use my hands. (Clean, of course!)
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the center is set. Allow to cool in the pan for at least 45 minutes before slicing and serving.
- Blondies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
*If your mixture separates, remove the pan from the heat and whisk it vigorously until it comes together. If this doesn't work, add a tablespoon of hot water, whisking it in until the mixture becomes smooth.