Espresso Blondies

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Espresso Blondies

Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Servings 9


  • – 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


  • 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!

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