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Salted Toffee Espresso Blondies Recipe
Ash Tyrrell

Salted Toffee Espresso Blondies Recipe

I still remember the first time I pulled a pan of these out of the oven the whole kitchen smelled like a coffee shop mixed with a candy store, and I knew I had a winner. I've made a lot of blondies over the years, but the combo of homemade toffee, melty chocolate and a hit of espresso is something I keep coming back to.
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Prep Time 20 minutes
Cook Time 24 minutes
Ingredients Method Notes

Ingredients
  

  • Unsalted butter ¼ cup / 56g – forms the rich base of the toffee and helps it turn glassy as it cooks
  • Light or dark brown sugar ½ cup / 100g – melts into that deep caramel flavor you want in every bite
  • Fine salt ¼ teaspoon – balances the sweetness so the toffee doesn't taste one-note
  • Unsalted butter melted (½ cup / 113g) – gives the batter its rich, dense base, similar to a brownie
  • All-purpose flour 1¼ cups / 150g – the structure of the bar, so spoon and level it instead of scooping
  • Fine instant espresso powder 1½ teaspoons – boosts the chocolate flavor and adds that coffeehouse kick
  • Fine salt ½ teaspoon – keeps the sweetness in check and makes every other flavor pop
  • Light or dark brown sugar packed (1 cup / 200g) – adds moisture and that classic chewy blondie texture
  • 1 large egg + 1 large egg yolk room temperature – the extra yolk is the secret to a fudgier, chewier bite
  • Vanilla paste or extract 1 teaspoon – rounds out the flavor and adds warmth
  • Semi-sweet or dark chocolate bar chopped (4 oz / 113g) – melts into gooey pockets throughout the batter
  • Homemade toffee bits ½ cup / 78g, or store-bought if you're short on time – adds crunch and caramel notes
  • Flaky sea salt for topping – the finishing touch that makes the sweetness sing

Method
 

  1. Add the butter, brown sugar and salt to a small saucepan over medium heat. Whisk often as it bubbles and darkens, watching the thermometer climb toward 300°F, the hard-crack stage. This usually takes about 8 to 10 minutes on my stove, so don't walk away from the pan.
  2. Pour the hot toffee onto a parchment-lined baking sheet right away and spread it thin with a spatula before it sets. Let it cool for about 15 minutes until it's fully hardened. Once cooled, break it into small pieces using a spoon or rolling pin.
  3. While the toffee cools, whisk together the flour, espresso powder and salt in a small bowl. Keeping these separate first means the espresso gets evenly distributed instead of clumping in one spot. Set this bowl aside until you need it.
  4. In a large bowl, whisk the melted butter and brown sugar together until fully combined and glossy. Let this mixture cool for about 5 minutes so it doesn't scramble the egg you add next. This short rest really does make a difference.
  5. Whisk in the whole egg, the extra yolk and the vanilla until the batter looks smooth and slightly emulsified. This is the step that gives the blondies their signature shiny, crackly top once baked. Take your time whisking here.
  6. Sift the flour mixture into the wet ingredients and stir just until the streaks disappear. Overmixing at this point develops too much gluten, which makes the bars tough instead of chewy. A few gentle folds is really all you need.
  7. Gently fold in the chopped chocolate and toffee bits, saving a small handful of each for the top. This keeps the mix-ins evenly spread rather than sinking to the bottom of the pan. The batter will look thick and studded with goodies.
  8. Pour the batter into your prepared, parchment-lined pan and scatter the reserved chocolate and toffee over the top. Bake at 350°F for 20 to 24 minutes, until the edges turn golden and the center looks shiny and slightly puffed. A toothpick should come out with a few moist crumbs, not wet batter.
  9. Set the pan on a cooling rack and let the blondies cool completely, which takes about 2 hours. Sprinkle with flaky sea salt right before slicing into neat squares. Patience here really pays off with clean cuts.

Notes

  • I always weigh my flour on a kitchen scale instead of scooping, since it keeps the bars from turning dry or dense.
  • I like using a metal pan instead of glass, because it bakes more evenly and gives me that crisp edge I want.
  • I make a double batch of toffee at once since it stores well, and I use the extra in cookies or ice cream later.
  • I pull my blondies out slightly early, when the center still looks a bit underbaked, because they firm up as they cool.
  • I always line my pan with a parchment sling, which makes lifting the whole slab out so much easier than digging with a spatula.