My modified version of this recipe came about because I misread the original name on Pinterest. It was “Cardamom Coffee Blondies,” but at first glance I thought it said “Toffee.” Which sounded really good.
Once I read the recipe, I knew I had it in my power to make these with coffee and toffee. That’s because I had a bag of Heath Bits with Milk Chocolate stashed in my fridge.
The flavors here play very well together. You have the lovely flavor of cardamom, the sweetness of toffee, the touch of chocolate, and the incorporated espresso powder. It sounds like a lot, but it works.
The texture is amazing, too. These are soft, chewy, and keep well for several days at room temp or in a closed container in the fridge (a necessity in Arizona, alas).
Bready or Not: Cardamom Toffee Coffee Blondies
Delicious bars that pair toffee and coffee.
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 Tbsp instant espresso powder heaping
- 1 Tbsp ground cardamom heaping
- 2 eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 bag of Heath bits with chocolate or chop up some Heath or other toffee bars
For the top
- 1/2 cup chocolate chips
Instructions
- Preheat oven at 350-degrees. Prepare a 9x13 pan by lining it with parchment or aluminum foil and apply butter or nonstick spray.
- Cream the butter, espresso powder, cardamom and sugars together until fluffy; this takes several minutes. Beat in eggs, one at a time, followed by the vanilla.
- In a small bowl, whisk together flour, baking soda and salt. Add dry ingredients to the wet, mixing just until combined. Add the bag of Heath Bits last.
- Spread the thick batter into the prepared casserole dish. Sprinkle the chocolate chips across the top and gently press in.
- Bake for 30-35 minutes, until the edges are set and the middle passes the toothpick test. Don't over bake! Let cool a while before cutting.
OM NOM NOM.
