Salted Toffee Espresso Blondies

Chewy, coffee-kissed blondies with melty chocolate, crunchy toffee, and a pinch of flaky salt, 30-minute prep, bakery-style bars.

Imagine a chewy toffee bar that smells like your favorite café and slices into glossy, blond, coffee-rich squares.

Why You’ll Love It

• Coffee flavor that pops: Espresso powder blooms in warm butter for Salted Espresso Brownies energy—without turning the batter bitter.
• Chewy center, crisp edge: Brown sugar + melted butter = shiny top and fudgy-blond bite that satisfies Sticky Toffee Blondies cravings.
• Toffee + chocolate crunch: Bits melt into caramel pockets while chocolate swirls—ideal for Toffee Chocolate Bars fans.
• Seasonal aesthetic: Crackly tops finished with flaky salt fit Aesthetic Fall Recipes and high-save Dessert Inspo boards.
• Pan-flexible: 8×8 for thick squares or quarter-sheet for buffet-friendly Sheet Pan Desserts.

Ingredients (notes only)

Base blondie

• Unsalted butter (melted, warm): Carries espresso aroma and helps shiny tops.
• Light brown sugar: Moist chew and caramel notes.
• Egg + yolk: Fudgy texture, rich color.
• Vanilla + espresso powder: Coffee shop aroma.
• All-purpose flour + fine salt: Just enough structure to stay chewy.

Mix-ins & finish

• Toffee bits (Heath/Skor): Caramel crunch that softens slightly.
• Dark or semisweet chocolate (chopped or chips): Melty pools.
• Flaky salt: Balances sweetness, enhances coffee.

Step-by-Step Instructions

1. Prep: Heat oven to 350°F (177°C). Line an 8×8 metal pan with parchment, overhang on two sides.
2. Bloom espresso: Melt ½ cup (113 g) butter; whisk in 2–3 tsp espresso powder until fragrant (30–60 sec).
3. Whisk wet: Add 1 cup (200 g) light brown sugar; whisk smooth. Whisk in 1 large egg + 1 yolk and 1½ tsp vanilla until glossy.
4. Fold dry: Sift in 1 cup (120 g) flour and ½ tsp fine salt. Fold just until no dry streaks remain.
5. Add mix-ins: Fold in ¾ cup toffee bits and ¾ cup chopped chocolate; reserve a little for the top.
6. Bake: Spread thick batter in pan; sprinkle reserved bits. Bake 22–27 minutes until edges are set, top is crackly, and a toothpick shows moist crumbs (not wet batter).
7. Finish: Immediately sprinkle flaky salt. Cool in pan 45–60 minutes, then chill 20 minutes for clean slices.
8. Slice: Lift with parchment; cut 16 bars with a warm, dry knife.

Pro Tips

• Shiny top trick: Whisk sugar into warm (not hot) butter until it looks satiny before adding eggs.
• Don’t overbake: Pull at moist-crumb stage; carryover heat sets the middle chewy.
• Even tops: Press a few extra chocolate chunks and toffee bits on the surface before baking.
• Metal > glass: Glass runs cool; add ~5 minutes if using it.

Variations (mapped to interests)

• Salted Espresso Brownies: Replace ¼ cup (30 g) flour with ¼ cup (20 g) cocoa, add 2 Tbsp melted butter; bake 20–24 minutes.
• Sticky Toffee Blondies: Stir in ½ cup chopped dates soaked in hot coffee; add a drizzle of warm cream at serve.
• Coffee Bites: Bake in mini muffin tin 10–12 minutes for café-style bites.
• Sheet Pan Desserts: Use a quarter sheet (9×13); bake 18–22 minutes for party squares.
• Toffee Chocolate Bars: Swap half the chocolate for milk chocolate; add ¼ cup chopped pecans.

How to Serve

Stack on a board with a small dish of flaky salt and espresso beans. Pair with other high-CTR bars: Lemon Brownie Bars, S’mores Bars, and Churro Cheesecake Bars for a dessert trio.

Make Ahead & Storage

• Room temp: Airtight up to 3 days.
• Fridge: 5 days (chewier, denser).
• Freeze: Up to 2 months tightly wrapped; thaw wrapped at room temp.
• Revive: 300°F (150°C) for 3–4 minutes to re-crisp edges.

FAQs

Can I skip espresso powder? Yes—use 1 tsp vanilla + ¼ tsp instant coffee for mild flavor.
Salt type? Use a fine salt in batter; finish with Maldon or similar flaky salt.
Why are my bars cakey? Overbaked or too much flour—measure 120 g flour and pull at moist-crumb.
Can I double it? Yes—9×13 pan; bake 23–28 minutes.

Simple Nutrition Table (estimate, per 1 of 16)

Calories: ~285 • Carbs: 34g • Protein: 3g • Fat: 16g • Fiber: 1g • Sodium: ~120mg
Estimates vary by brand and portion size.