What are Toffee Blondies?
Toffee espresso blondies are basically everything you love about a chewy, buttery blondie, but with a grown-up twist.
Imagine that classic brown sugar richness of a blondie, layered with a boost of espresso so you get this deep, roasty flavor that balances all the sweetness. Then throw in bits of toffee, which melt just enough to create little caramelized pockets throughout the blondie bars.
The edges get a little crisp, the center stays soft and chewy, and every bite hits that perfect mix of sweet, nutty, and chocolate-y. Better than the coffee shop version of blondies you might be used to, these are comforting, cozy, and just a little bit sophisticated.
What’s So Great About this Blondie Recipe?
Want to know why this is THE BEST Toffee Blondie recipe out there? Here are just a few of the reasons we adore it so much:
- Chewy blondies are chocked full of flavor from espresso powder, chocolate chunks, toffee chunks, and brown sugar.
- Addition of espresso powder that really ramps up the chocolate flavor in the blondies.
- Super simple blondie recipe you can make with basic baking ingredients and the addition of toffee chunks and espresso powder.
- Little bursts of caramel flavor from the chopped Heath Bars add some extra depth to the flavor profile.
To me, there’s something so incredibly magical about a dessert that manages to be cozy, indulgent, and just a little sophisticated all at once. Well, my friends, can we do a little golf-clap for my Toffee Espresso Blondies while they check every single one of those boxes?
They’ve got a chewy, buttery texture that we all love in a classic blondie, but with a jolt of espresso (yes, from my espresso chocolate chip blondies recipe) to deepen the flavor and a great big handful of chopped toffee for that irresistible caramel crunch.
Think of them as your afternoon coffee break and after-dinner dessert all rolled into one! They’re a two-bowl recipe (no stand mixer or hand mixer needed!), prove to be dangerously delicious, and I challenge you to eat just one!
In this post, I’m sharing the newest adaptation of my favorite blondies recipe. There are so many ways to change up the base blondie recipe, and this toffee espresso version is a truly unforgettable one!
Espresso Toffee Blondies Ingredients
Here’s the basic Ingredients list for these Espresso Toffee Blondies. If you’re a baker of any experience level, I’m willing to bet you already have almost all of these ingredients in your pantry already!
Be sure to keep scrolling down to the recipe card below for the full printable Ingredients list for this great recipe!
- All-purpose flour
- Espresso powder
- Baking powder
- Table salt
- Unsalted butter
- Lightly packed light brown sugar – Have you seen how I show you how to make brown sugar?
- Large eggs – You’ll want the eggs to be at room temperature and lightly beaten
- Pure vanilla extract
- Heath Bar candy bars – You can use other types of toffee too, as long as it is coated in chocolate.
- Bittersweet chocolate discs
How to Make Easy Toffee Blondies
Here are the incredibly simple instructions for how to make toffee blondies. Be sure to keep scrolling down to the recipe card below for the full set of Instructions!
STEP 1: Preheat the oven and line a large baking pan with parchment paper.
STEP 2: Whisk the dry ingredients together in a bowl and set aside. Melt the butter and then whisk it with the sugar, eggs, and vanilla extract.
STEP 3: In a small bowl, toss a little of the flour mixture into the chocolate and toffee chunks. Fold the dry ingredients into the wet ingredients until almost fully combined and then fold in the contents from the chocolate bowl.
PRO TIP!
Dusting the chopped chocolate and toffee with some of the flour mixture will prevent them from sinking down into the blondie batter while baking. So don’t skip this part of the process!
STEP 4: Scrape the blondie batter into the prepared baking pan and even out the top with a silicone spatula.
STEP 5: Bake until the top of the blondies are shiny, crackled, and golden brown. Cut and serve the blondies after they have completely cooled.
FAQs
- Can I use instant coffee in place of espresso powder? Yes, you can. It’s a simple 1:1 substitution. Just be aware that the instant coffee isn’t quite as strong in flavor as the espresso powder is.
- Where can I buy espresso powder? Many grocery stores carry espresso powder now in the coffee aisle or baking aisle. I have been using King Arthur Flour’s (KAF) espresso powder for years and it’s always my go-to brand. Not generally available in grocery stores, I order this from the KAF website.
- Can I make vegan blondies with this recipe? In short, this probably won’t make a great vegan blondie recipe because toffee contains butter and cream. If you can find vegan toffee, then I’d say go for it! You’ll also need a vegan egg replacer, vegan butter in place of regular butter, and vegan bittersweet chocolate, too.
More Incredible Blondie Recipes
- Chocolate Chip Cheesecake Blondies
- Whoppers Blondies
- Espresso Chocolate Chip Blondies
- Peanut Butter Blondies
- Cinnamon Roll Blondies
- Pumpkin Butterscotch Blondies
- White Chocolate Gingerbread Blondies
Espresso Toffee Blondies
Espresso Toffee Blondies are not only one of my favorite ways to use leftover Halloween candy, but they also level up a basic blondie from great to sophisticated. With puddles of chocolate, chunks of caramelized toffee, and a boost of flavor from the espresso powder, you won't be wrong to show up with this Heath Bar blondie recipe at all types of events.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tsp espresso powder
- 1 tsp baking powder
- ¾ tsp table salt
- ¾ cup (1 ½ sticks or 170 g) unsalted butter, melted and cooled
- 1 ½ cups (300 g) lightly packed light brown sugar
- 2 large eggs, lightly beaten
- 4 tsp pure vanilla extract
- 5 ½ oz (160 g) Heath Bar candy bars, roughly chopped in approx ¼- to ½-inch pieces (see Note above)
- 4 ½ oz (125 g) bittersweet chocolate discs or from a bar(72% cacao), roughly chopped - about the same size as the candy but don’t be too picky about this; bigger pieces are ok!
Instructions
- Preheat oven to 350° F. Grease and line a 13×9-inch baking pan (see Note #2 below) with parchment paper, making a sling with the paper by leaving a 1-inch overhang over the top of the sides of the pan. You'll need this to lift the blondies out of the pan. If you'll be serving them from the pan, skip the parchment altogether and just grease the pan.
- In a medium bowl, whisk the flour, espresso powder, baking powder, and salt together. In a large bowl, whisk the melted butter and sugar together until well-combined. Whisk the eggs in along with the vanilla.
- Remove 2 tablespoons of the dry ingredients from the bowl and lightly toss it with the chopped Heath Bars and chocolate. Fold the dry ingredients into the wet ingredients with a rubber spatula until barely just combined. Fold the flour-dusted chopped candy and chocolate into the batter, just until combined. Do not overstir.
- Scrape the batter into the prepared pan and work it out to the sides and into the corners of the pan in an even layer. Smooth out the top.
- Bake for 22 to 24 minutes, just until the top is shiny, crackled, and golden at the edges. Do not overbake. Transfer the pan to a wire rack and allow the blondies to cool completely in the pan. When you're ready to cut and serve, pull them out of the pan using the parchment sling and transfer to a cutting board. Cut into 24 or 36 squares.
Notes
Note #1: I used 4 full-size Heath bars (1.4 oz each). Feel free to use whatever size bars you can find, but please do not use the Heath Bar bits that come in a bag in the baking aisle. You’re going for big chunks of candy in these blondies.
Note #2: If you use a dispoable pan, lasagna-sized works great. It's a little smaller than a 13x9-inch non-disposable baking pan so you'll need to add a few extra minutes to the baking time because the blondies will be thicker. I bake blondies in this type of pan for around 27 to 28 minutes. Keep an eye out for the visuals to know when the blondies are done - lightly browned, shiny, crackly top with just a few crumbs sticking to a toothpick.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 120mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 3g
This calculation is an estimation. For the most accurate calculation, please consult a nutritionist. Smells Like Home Studio, Inc. and Tara Liptak do not provide medical information or advice.
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