Description
Salted Toffee Espresso Blondies are a delightful treat that combines the rich flavors of espresso and sweet toffee, topped with a sprinkle of sea salt for the ultimate sweet-salty experience.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons espresso powder
- 1 cup toffee bits
- Pinch of sea salt flakes (for topping)
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, espresso powder, and a pinch of sea salt.
- Bring It All Together: Gradually fold the dry mixture into the wet mixture using a spatula until just combined; small lumps are fine.
- Add Toffee Bits: Gently fold in the toffee bits until evenly distributed throughout the batter.
- Bake Your Blondies: Pour the batter into your prepared baking dish and spread evenly. Bake for about 25-30 minutes or until golden brown on top. A toothpick inserted should come out with moist crumbs.
- Cool and Serve: Let cool in the pan before cutting into squares. Sprinkle with flaky sea salt before serving.
Nutrition
- Serving Size: 1 blondie (50g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: - For a sweeter kick, substitute toffee bits with chocolate chips. - Store blondies in an airtight container at room temperature for up to five days.