Blondies are occasionally referred to as “blonde brownies”. In place of cocoa powder, vanilla and brown sugar are the main flavor profile for blondies.

Can I make these blondie without toffee?

The toffee bits add a wonderful caramel flavor, but you can omit them for a more classic blondie.

Can I make these blondies with brown butter?

Absolutely! Increase the butter to 10 tablespoons (141 grams). The reason why you should increase the butter quantity is because butter contains some water. When it cooks, the water evaporates leaving you with less volume. You can see how to brown butter as featured in my Brown Butter Bourbon Blondies .

Can I make the toffee bits without a thermometer?

Yes, you can! After about 8 minutes, add a drop of the hot toffee mixture into a cup of cold tap water. It will harden as it hits the water. If the toffee snaps, then it's ready. If it doesn't snap and has a soft consistency, then cook it for an extra minute or two.

Salted Toffee Espresso Blondies

Description

Super chewy Salted Toffee Espresso Blondies made with homemade toffee bits, espresso powder, dark chocolate chunks and flaky sea salt!

Ingredients

Homemade Toffee Bits

4 Tablespoons (56g) Unsalted Butter
1/2 Cup (100g) Light or Dark Brown Sugar
1/4 Teaspoon Fine Salt

Toffee Espresso Blondies

1 1/4 Cup (150g) All-Purpose Flour
1 1/2 Teaspoon Fine Espresso Powder
1/2 Teaspoon Fine Salt
1/2 Cup (113g) Unsalted Butter, melted
1 Cup (200g) Light or Dark Brown Sugar, packed
1 Whole Large Egg + 1 Large Yolk, room temp
1 Teaspoon Vanilla Paste or Extract
4 Ounces (113g) Chocolate Bar, roughly chopped
1/2 Cup (78g) Toffee Bits (homemade or store-bought)
Flaky Sea Salt as garnish

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Instructions

Homemade Toffee Bits

Cook - Add butter, brown sugar and salt to a small saucepan. Set over medium heat, and whisking often, cook until the thermometer reads 300°F (149°C). About 8-10 minutes. If at any point the mixture separates, take the pan off the heat and whisk vigorously until it comes back together.
Cool & Break - Immediately pour the toffee mixture onto a small baking sheet lined with parchment paper. Quickly spread it as thin as you can and allow to cool for 15 minutes. Using the back of a large spoon, rolling pin or mallet, break into small pieces. Set aside.

Toffee Espresso Blondies

Prep Oven & Baking Pan - Place a rack in the center of the oven and preheat it to 350ºF (176ºC). Then prepare an 8x8 inch (20x20cm) square pan by buttering and lining with parchment paper, leaving an overhang for easy removal. Set aside.
Combine Butter & Brown Sugar - Melt butter in the microwave or a small saucepan. Transfer melted butter into a large mixing bowl along with the brown sugar and whisk until well combined. Let cool slightly for 5 minutes.
Combine Dry Ingredients - Meanwhile, in a small mixing bowl, combine all-purpose flour, fine espresso powder and fine salt. Set aside.
Prep Chocolate - If you're using a chocolate bar, roughly chop it and set aside.
Combine Wet Ingredients - Once the butter/sugar mixture has cooled slightly (it should be lukewarm and not too hot), add 1 whole egg, 1 yolk and vanilla and whisk until emulsified.
Add Dry Ingredients - Sift in the dry ingredients and mix until there are very few flour streaks left. Do not overmix.
Fold in Chocolate & Toffee - Add chopped chocolate (or chocolate chunks or chips) and toffee bits and gently fold into the batter. Reserve some chocolate pieces and toffee to add on the top.
Transfer & Bake - Transfer the blondie batter to your prepared pan, then sprinkle the reserved chocolate and toffee pieces on top. Bake for 20 to 24 minutes. It’s ready when the edges are golden and the middle is slightly puffy and shiny. A toothpick inserted into the center should come out with a few moist crumbs. Do not overbake!
Cool & Serve - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. It should take about 2 hours. Top with flaky sea salt, cut into 16 equal pieces or 1-inch bites (2.5cm) and enjoy!!

Notes

Troubleshooting Toffee - If you're using butter that has a higher fat percentage (over 82%), the butter and brown sugar will have a tendency to separate as it cooks. If this happens, take the pan off the heat and whisk vigorously until it comes back together.

Toffee Storage - You won't need to use the whole batch as it makes about 1 cup. Save the leftover toffee bits in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months. Use it in cookies, brownies, ice cream and more.

Blondies Storage - Store in an airtight container on the counter for 3 to 4 days! Store in an airtight container in the fridge for about 1 week. Allow to come to room temperature before serving or eat it straight out of the fridge. To freeze, store cooled pieces in a freezer tight bag for up to 2 months. Set on the counter and let it come to room temperature before serving. It should take about 45 minutes, depending on how large the pieces are.

Prep Time: 30 Minutes
Cook Time: 10 Mins for toffee/ 20 to 25 Mins for Blondies