These thick and chewy brown butter espresso toffee blondies are made in one bowl! So easy and SO delicious!
Espresso Toffee Blondie Recipe
Over the weekend I turned my beloved espresso toffee chocolate chip cookies into blondies and the results were EPIC ↓
So naturally I polished off the first tray and got busy baking a second batch to photograph and share with you guys ASAP. Because I love you like that! And because I wanted more. Once you taste these bars, you’ll understand what I mean 😉
The base of these blondies is made up of the usual suspects: melted butter (in this case, browned butter), brown sugar, an egg, vanilla extract, baking powder, a pinch of cinnamon, and flour.
Toffee Blondies with Brown Butter and Espresso Beans
Tips and Tricks for Recipe Success:
- Because browning the butter is the first step in this recipe, we’ll start there. And if you’ve never done this before, don’t worry; it’s an extremely simple step. You’ll need a small pan, a stick of butter, and a touch of patience – that’s it! You’ll start off melting the butter in a skillet. Once the butter has completely melted, you’ll continue to cook the butter, on medium heat (or medium-low if your stove top runs hot), until it’s turned a golden brown and smells slightly nutty. Just be sure you stay stove side once the butter has melted, as browned butter can turn into burnt butter very fast.
- The three special ingredients in this recipe are toffee bits, chocolate chunks, and espresso beans! You could also use chocolate covered espresso beans, but I know they can be quite expensive and hard to find, so I wanted to give you options.
- Chopping up the espresso beans by hand can be a bit of a fiasco – they roll around like crazy – so if you have a food processor, use it for that step! Just a few pulses will do the job.
- You’re going to need an 8-inch square baking pan for this recipe. If you don’t own one, a load pan could work, but know the blondies will be much thicker and not as uniform. I don’t suggest using a 9×13 inch pan unless you’re going to double the recipe.
- Finally – and I know I’m like a broken record with this but… – my biggest piece of advice when it comes to this recipe is be sure you don’t over bake your blondies! When you pull them from the oven, they might look a little jiggly in the center. This is a good thing! They firm up a great deal during the cooling process. In my oven they’re done at exactly 20 minutes, but every oven runs a little differently, so keep an eye on them.
So, are you ready to bake some Brown Butter espresso Toffee Blondies right now or what?! And don’t forget the vanilla ice cream if you’re really looking to satisfy your sweet tooth 😉
More Toffee Recipes:
- 3-Ingredient Roasted Almond Toffee Bark
- Espresso Toffee Chocolate Chip Cookies
- Toffee Chocolate Chip Cookie Cake
If you try this recipe for Brown Butter Espresso Toffee Blondies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Brown Butter Espresso Toffee Blondies
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 cup all-purpose flour (be sure not to pack your flour)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup toffee bits
- 1/2 cup espresso beans, chopped
- 4 ounces semi-sweet chocolate, chopped into chunks
- Preheat oven to 350 degrees (F). Line an 8x8 baking pan with parchment paper and spray parchment lightly with non-stick spray, set aside.
- Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and cool for a few minutes before whisking in the brown sugar; beat until well combined. Add in the egg, beating until combined. Gently stir in the flour and cinnamon, and salt, being sure not to over mix. Fold in the toffee bits, espresso beans and chocolate.
- Bake for 20 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 15 minutes before cutting.
Paige Huebert says
Hi!! I really love this recipe, although I’m not sure what I did wrong. Maybe my egg wasn’t big enough, but my dough was not jiggly at all. If you could maybe help me troubleshoot that would be much appreciated!! 🙂 They are delicious though!
Ashley Manila says
Hi Paige! The dough shouldn’t be jiggly, but the center of the blondies should be when you remove them from the oven. If they were too dry, it could be too much flour! Be sure to lightly spoon it into the measuring cup, never pack it.
Sania Salman says
Hi, you have recommended replacing 1/2 cup espresso beans with 1 teaspoon espresso powder in the comments. Is there anyway I can use instant coffee granules instead? What quantity would you recommend?
Thanks in advance!
Hi! Hi! I am so glad I found your site! I would love to make this into a 9 inch loaf pan and was wondering if this work work too? Thanks for sharing
Yes! But you may need to increase the bake time by a few minutes. Enjoy!
Hey, can I replace egg in this recipe? If yes, how do I replace it?
We don’t have an egg replacement for this recipe, but if you find one that works for you, we’d love to hear!
Tota ksa says
Are these coffee beans roasted or not? How do we cut it into parts? The amount of half a cup in the recipe does not give that bitterness?
Wow these were good! Made these today with chocolate covered espresso beans. Such an easy recipe, so fast. They turned out perfect. Thank you for the recipe!