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butter light brown sugar eggs vanilla all-purpose Espresso coffee baking powder salt toffee bits chocolate salt
Viewed: 62 - Published at: 8 years agoIngredients
- 1/2 cups Butter
- 3/4 cups Light Brown Sugar
- 2 whole Large Eggs
- 2 teaspoons Vanilla Extract
- 1-1/3 cup All-purpose Flour
- 2 Tablespoons Instant Espresso Coffee
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1/2 cups Toffee Bits
- 7 ounces, weight Milk Chocolate, Cut Into Chunks, Divided
- 1/2 teaspoons Flaked Sea Salt
Method
- Preheat oven to 350°F (177°C). Line a 9 x 9 x 3-inch baking pan with parchment paper.
- In a large mixing bowl, beat butter and brown sugar until color is lightened and mixture is fluffy. Scrape down sides of bowl with a rubber spatula as needed. Add eggs and vanilla extract. Continue to beat until all is well combined.
- Sift flour, espresso powder, baking powder, and salt. Add flour mixture and beat until it is incorporated. With a rubber spatula, fold in toffee bits and 5 ounces of the chocolate chunks.
- Spread mixture in prepared pan and scatter remaining chocolate chunks over top of blondies. Lightly press chunks of chocolate into top, sprinkle with flaked sea salt, and bake for 30 minutes. This is a timed bake. The top of the blondies will feel set, but a toothpick might not come out clean.
- Cool blondies completely in the pan. Using the parchment paper, lift blondies from pan and place on a cutting board. Cut into squares or bars. If not eaten immediately, wrap individually and store in an airtight container.
- If desired, warm blondies very gently in oven or microwave before serving to get gooey chocolate.
- Notes:
- 1. Recipe can be made with semi-sweet chocolate, if desired.
- 2. An 8-inch square pan can be substituted for the 9-inch. Bake time will need to increase by 5 minutes making the bake time for an 8-inch square pan 35 minutes.
- 3. Doubling the recipe and using a larger pan (13 x 9-inch) is not recommended, as the blondies will not bake and set properly.
