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
Ingredients
- 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
Instructions
- 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.
Megan @ MegUnprocessed says
Wow this sounds incredible! So many delicious flavors!
Nicole says
Can espresso beans be substituted with coffee beans?
bakerbynature says
definitely!
Ana says
Can we substitute espresso powder instead? If so, how much should we put? Thanks!
bakerbynature says
Hi Ana. It may work, but will definitely change the texture and color of the recipe. I would suggest using 1 teaspoon 🙂
Juli Peach says
I’d like to know this as well please
Smithk493 says
As soon as I detected this site I went on reddit to share some of the love with them. dagacabegkggfkeb
Dilla Mohd says
Hello there,
Can you share how do you make the chocolate covered espresso beans? I’ve scrolled through but couldn’t find it. Thank you.
bakerbynature says
Hi Dilla! The espresso beans are from Trader Joe’s 😉 Although I really should try making my own one day!
Claudia | The Brick Kitchen says
ohhh I LOVE how you put chopped up espresso beans in there – flavour + texture in one hit. And it just looks SO gooey and amazing – I think really I need to branch out from the standard chocolate chip cookies into blondie territory.
bakerbynature says
Yes! Blondies are even easier than cookies, in my opinion, so you should definitely take the leap 😉 And I’m always here if you have any questions! xo
Keith @ How's it Lookin? says
Looks great. The espresso part sounds tasty. Thanks for the idea
bakerbynature says
You’re very welcome! I hope you enjoy them, Keith.
Karly Campbell says
Man, do I love eating my morning coffee. Especially when it’s covered in chocolate. 🙂 These look so tasty!
bakerbynature says
Hahaha yesssss!!! Thank you, Karly!
Christine @ WRY TOAST says
GIRL.
these are so major I can barely stand it!!!!!!! so, so yummy looking 🙂
bakerbynature says
Thank you, Christine!!! They’re so easy too… it’s dangerous 😉
Lucy @ Globe Scoffers recipes says
Mmm these look delicious, what great flavour combination you have used. Can’t wait to try them.
bakerbynature says
Thank you, Lucy! Can’t beat brown butter, espresso, and toffee 😉 I’d love to hear how they turn out for you. xoxo