1cupall-purpose flour (be sure not to pack your flour)
1/2cupespresso beans, chopped
4ouncessemi-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.
*Be sure not to over bake the blondies; they are ready when the center is just set. Over baking will lead to dry blondies. *For ultra thick blondies, bake them in a loaf pan. *This post contains affiliate links