Salted Toffee & Coffee Blondies Recipe on Food52 (2024)

Some may think blondies exist for those who can’t decide between brownies and chocolate chip cookies. However, I believe they are very much their own being. They’re dense and chewy, butterscotch-rich, and perhaps most importantly, take to just about whatever mix-ins you throw at them. My recipe developer brain can’t keep quiet whenever I bake a batch. I find myself rummaging through the pantry for add-ins beyond chocolate chunks or chips like nuts, pretzels, candy bars, and beyond.

This is my current favorite iteration. It’s inspired by the coffee Heath bar ice cream from my favorite Cape Cod ice cream shop, The Ice Cream Smuggler. I spent summer after summer frequenting the local haunt as a kid and while mint chip was my go-to back then, it’s now far and away their chocolate-coated, toffee bar-studded, coffee flavor. The combination of bitter coffee and sweet toffee is yet another culinary proof that opposites attract.

To mimic this marriage, a couple of tablespoons of instant espresso (or espresso powder) are stirred into the buttery, brown sugar blondie batter. I opted for a decaffeinated instant espresso, which is a little harder to find, but in my opinion, worth the effort so I can sleep through the night. If you’re less caffeine-sensitive, just go with the regular stuff. Any chocolate-coated toffee bar can be chopped up beautifully and folded in the batter here, but Heath and Skor are the two most popular brands you’ll find in grocery and convenience stores. The finishing touch is a shower of flaky sea salt, which elevates just about any dessert—these humble blondies included—and makes it all too easy to reach for a second (or third).
—Sheela Prakash

Directions

1. Heat the oven to 350°F with a rack in the center.
2. Cut the butter into 4 pieces and place in a large microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the butter is mostly melted and only a few small pieces remain, about a minute total. (Alternatively, melt in a small saucepan on the stovetop over low heat then pour into a large bowl, or in a large bowl set over a double boiler.) Set aside to cool for a few minutes and to allow any remaining pieces of butter to melt. Meanwhile, line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides like a sling (this will make removing the blondies from the pan easier).
3. Add the brown sugar, egg, and vanilla extract to the bowl of melted butter; using a rubber spatula, stir until combined and smooth. Add the flour, instant espresso, baking powder, and salt, and mix until just combined. Fold in the chopped toffee.
4. Transfer the batter to the prepared baking pan and press into an even layer. Bake until the edges are firm and a toothpick inserted in the center comes out mostly clean with just a few crumbs, 20 to 25 minutes. Let cool in the pan on a wire rack for at least 20 minutes. Use the parchment sling to lift the blondie slab out of the pan and onto a cutting board. Cut into 16 squares. Leftovers can be stored in an airtight container at room temperature for up to 5 days.

Recipe by: Sheela Prakash