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–+ servings
Sarah

Salted Toffee Espresso Blondies

Chewy, coffee-rich blondies packed with dark chocolate and buttery toffee, then finished with flaky salt. Quick to make, stunning crackly tops, and perfect for dessert trays or gifting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bars (8×8 pan)
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients

  • ½ cup (113 g) unsalted butter, melted and warm
  • 2–3 tsp espresso powder (to taste)
  • 1 cup (200 g) light brown sugar, packed
  • 1 large egg + 1 egg yolk, room temperature
  • 1½ tsp vanilla extract
  • 1 cup (120 g) all-purpose flour
  • ½ tsp fine sea salt
  • ¾ cup toffee bits (plus extra for topping)
  • ¾ cup chopped dark or semisweet chocolate (plus extra for topping)
  • flaky salt, for finishing

Equipment

  • 8×8-inch metal baking pan
  • mixing bowls
  • whisk
  • rubber spatula
  • Parchment paper
  • knife for slicing

Method

  • Preheat oven to 350°F (177°C). Line an 8×8-inch metal pan with parchment paper, leaving overhang for easy removal.
  • Whisk espresso powder into the warm melted butter. Add brown sugar and whisk until glossy and combined.
  • Whisk in the egg, yolk, and vanilla until smooth and slightly thickened.
  • Fold in flour and fine salt until just combined—do not overmix.
  • Fold in toffee bits and chopped chocolate, then spread batter evenly in the prepared pan. Sprinkle with extra bits and chocolate.
  • Bake 22–27 minutes, until edges are set and a toothpick shows moist crumbs. Sprinkle with flaky salt immediately after baking.
  • Cool completely for 45–60 minutes, then chill 20 minutes for clean slicing.

Nutrition

Calories: 285kcalCarbohydrates: 34gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 140mgPotassium: 90mgFiber: 1gSugar: 26gVitamin A: 300IUCalcium: 40mgIron: 1.2mg

Notes

Quarter-Sheet Option: Double recipe for 9×13 pan; bake 23–28 minutes.
Cocoa Twist: Replace ¼ cup (30 g) of flour with cocoa powder for a brownie-style version.
Storage: Keep at room temp up to 3 days or freeze up to 2 months.
Serve With: Espresso Chocolate Chip Cookies or No-Bake Mint Oreo Dessert.
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