Espresso Blondies
Servings 9
Ingredients
- 1 stick butter browned 113 g
- 1 cup brown sugar not packed 160 g
- 1 large egg
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract optional
- 1 cup all-purpose flour 120 g
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips 180 g
- ½ cup toffee bits optional these will add a sweeter, butterscotch flavor, 65 g
- 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. Stir constantly to ensure no brown bits at the bottom burn. The butter should smell nutty, no longer foamy, and be light brown. As soon as it reaches this stage, scrape it into a bowl (this can happen fast!). Allow it to cool for 10 minutes
- Add the espresso powder to the butter and mix to combine
- Add the brown sugar, 1 large egg, and vanilla extract (and almond if using) into the browned butter. Whisk the ingredients together until smooth
- After it is smooth, add in the flour and salt. Fold in the chocolate chips and toffee bits (you can reserve some for the top to ensure chocolate pokes out of each bar).
- Pour the batter into the prepared pan and smooth
- Bake for ~25 minutes until the edges just start to pull away. The center will no longer be jiggly but it will still be soft (we cook them just under 25 minutes see note above)
- Cool and cut into squares