Brown Butter Espresso Toffee Blondies

• Vegetarian

• Produce

  • 1/2 cup Chocolate covered espresso beans

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Brown sugar, light packed
  • 1/2 tsp Cinnamon

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 3/4 cup Toffee bits

Found on bakerbynature.com

Description

Ingredients

• 1/2 cup unsalted butter
• 1 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 cup all-purpose flour (be sure not to pack your flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3/4 cup toffee bits
• 1/2 cup chocolate covered espresso beans, chopped

Directions

• Preheat oven to 350 degrees (F). Line an 8x8 baking pan (or loaf pan) with parchment paper and spray parchment lightly with non-stick spray, set aside.
• Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until its a light amber color and smells slightly nutty. Remove from heat at once and cool for a few minutes before whisking in the brown sugar; beat until well combined. Add in the egg, beating until combined. Gently stir in the flour, baking powder, and cinnamon, being sure not to over mix. Fold in the toffee bits and chocolate covered espresso beans.
• Bake for 25-28 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 15 minutes before cutting.

Nutrition