Holiday baking season has begun. To kick things off I want to share these brown butter espresso toffee blondies. They are rich, nutty, chewy, carmely and chocolaty. Perfect for the holiday season and easy to make with the entire family.
One major key to this recipe is the brown butter. If you have never made it before here are a few tips. You’ll need a small pan, butter, and a touch of patience – that’s it! You’ll start off melting the butter in a skillet. Once the butter has completely melted, you’ll continue to cook the butter, on medium heat (or medium-low if your stove top runs hot), until it’s turned a golden brown and smells slightly nutty. Just be sure you stay stove side once the butter has melted, as browned butter can turn into burnt butter very fast.
The nutty brown butter is mixed with coconut sugar, eggs, oat flour, espresso powder and vanilla. If that isn’t enough flavor i went ahead and added crunchy toffee bits and dark chocolate chips. Sprinkle with flaky sea salt once out of the oven and these blondies will be eaten faster than they were made.
Brown Butter Espresso Toffee Blondies
- 2 sticks unsalted butter browned
- 2 cups coconut sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp espresso powder
- 1 tsp flaky sea salt for serving
- 1/2 tsp salt
- 2 cups oat or all purpose flour
- 1 cup toffee bits
- 1 cup dark chocolate chips
- Heat oven to 350°F. Butter an 9×13 inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.Melt butter in a small saucepan; stirring occasionally, until it becomes toasty and browned at the bottom. Pour into a medium or large bowl and whisk in sugar until smooth. At this point, it should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is, then whisk in eggs, vanilla, espresso and salt. Stir in flour and add toffee/ chocolate chips.Scrape into prepared pan and smooth with spatula; the batter is thick. Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit underbaked. Sprinkle with flaky sea salt and Let blondies cool in pan, or just let them cool in it for 10 minutes and cut into squares.