Espresso Blondies
Servings 9
Ingredients
- – 1 stick browned butter ½ cup
- – 1 cup brown sugar not packed
- – 1 large egg
- – 1 tablespoon vanilla extract
- – ½ teaspoon almond extract optional
- – 1 cup all-purpose flour
- – ½ teaspoon kosher salt
- – 1 cup chocolate chips
- – ½ cup toffee bits optional for a sweeter, butterscotch flavor
- – 2 teaspoons espresso powder or instant espresso
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with cooking spray or line with parchment paper.
- In a small saucepan on medium heat, brown the butter, stirring constantly to avoid burning. Once it turns light brown and smells nutty, scrape it into a bowl and let it cool for 10 minutes.
- Mix the espresso powder into the cooled browned butter.
- Add the brown sugar, egg, vanilla extract, and almond extract (if using) to the butter mixture. Whisk until smooth.
- Fold in the flour and salt until just combined.
- Fold in the chocolate chips and toffee bits (reserving some for the top if desired).
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 25 minutes until the edges just start to pull away from the pan and the center is set but still soft.
- Let cool, then cut into squares and enjoy!