Fudgy Toffee Espresso Blondies

Who loves a coffee break? I know I do. There’s nothing better–unless it comes with a homemade treat. These fudgy toffee espresso blondies are the caffeinated cousin of a brownie. They’re chewy, gooey, and filled with toffee bits and that bold espresso flavor we all crave.

Fudgy toffee espresso blondies

These toffee espresso brownies pair perfectly with your morning cup of coffee or as an after dinner dessert. I hope this easy blondie recipe becomes your new favorite treat!

🍪 Why You’ll Love These Fudgy Toffee Espresso Blondies

  • They have a chewy, fudgy texture.
  • They’re chock-full of that rich espresso flavor.
  • They have a buttery toffee crunch.
  • The recipe is simple!

☕ Special Ingredients You’ll Need

  • Espresso powder deepens the blondies’ flavor with bold, mocha-like richness. I use this brand.
  • Mini chocolate chips make sure there’s gooey chocolate in every bite. I used semi-sweet chocolate chips to balance the sweetness with a bit of depth.
  • Toffee bits are crunchy and add that buttery sweetness to the blondies. I used these.

✨ Tips for the Perfect Blondies

  • Don’t overbake–it keeps them fudgy!
  • Let the blondies cool completely before cutting for neat squares.
  • Pair them with a warm mug of coffee for the best afternoon pick-me-up!

Fudgy toffee espresso blondies on black plate next to chocolate chips

Fudgy Toffee Espresso Blondies Recipe

Ingredients
1 1/4 cup (150g) all-purpose flour (OR 75g bread flour and 75g cake flour)
2 teaspoons espresso powder
1/2 teaspoon salt
1/2 cup (113g) salted butter, melted and cooled
1 cup (200g) brown sugar
1 large egg + 1 large yolk
1 1/2 teaspoons vanilla extract
2/3 cup (4 ounces) mini semi-sweet chocolate chips, plus a handful more for topping
1/2 cup (78g) toffee bits

Directions
1. Preheat oven to 350 degrees and line an 8×8 inch square baking pan with parchment paper, allowing enough to overhang for easy removal of the blondies. Set this aside.
2. In a small bowl, whisk together the flour, espresso powder, and salt. Set aside.
3. In a large bowl, combing the melted butter and brown sugar. Whisk until combined.
4. Add the egg, yolk, and vanilla to the butter and brown sugar mixture. Whisk until well combined.
5. Add the dry ingredients to the wet and stir with a rubber spatula until just combined.
6. Fold in the chocolate chips and toffee bits.
7. Pour the batter into prepared pan and sprinkle with a handful of chocolate chips.
8. Bake for 20-25 minutes, until a toothpick inserted in the center comes out with just a tiny bit of crumbs–you don’t want to over-bake these or you won’t get that fudgy texture!
9. Once the blondies have finished baking, set on a cooling rack and allow to cool completely in the pan–this takes at least two hours. Cut into pieces and enjoy!

Storing Blondies

  • Blondies will stay fresh in an airtight container on the counter for up to four days.
  • In the fridge, blondies will stay fresh for a week.
  • In the freezer, when stores in a freezer-safe bag and tightly sealed, blondies will stay fresh for two months.

These fudgy toffee espresso blondies are such treat, where the kick of espresso powder, melty chocolate chips, and crunchy toffee bits come together for an irresistible flavor explosion. If you whip up a batch, let me know in the comments how yours turned out!