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blondies au caramel au beurre brun et à l'espresso

Espresso Brown Butterscotch Blondies

These thick and fluffy brown butter and espresso blondies are made in one bowl! So easy and so delicious!

These thick and fluffy Brown Butter, Espresso and Caramel blondies are made in one bowl! So easy and so delicious!

Over the weekend, I turned my beloved espresso coffee chocolate chip cookies into blondies and the results were amazing!

These thick and fluffy brown butter espresso coffee blondies, loaded with caramel, are made in one bowl ! So easy and so delicious !

So I naturally finished the first tray and started to prepare a second batch to photograph it and share it with you as soon as possible. Because I love you like that! And because I wanted more. Once you taste these bars, you will understand what I mean 😉 .

The base for these blondies is made up of the usual suspects: melted butter (in this case, browned butter ), brown sugar, an egg, vanilla extract, baking powder, a pinch of cinnamon, and flour.

Brown Butter and Espresso Bean Caramels

Tips and tricks for a successful recipe:

Since browning the butter is the first step in this recipe, we'll start there. And if you've never done this before, don't worry, it's an extremely simple step. You will need a small saucepan, a stick of butter and a bit of patience, that's all!

You will start by melting the butter in a pan. Once the butter is completely melted, you'll continue to cook it, over medium heat (or medium-low if your stovetop is hot), until it's golden brown and smells slightly nutty. Be sure to stay on the stove once the butter has melted, as browned butter can turn into burnt butter very quickly.
The three special ingredients in this recipe are caramel pieces, chocolate pieces and espresso beans ! You could also use chocolate covered espresso beans, but I know they can be quite expensive and hard to find so I wanted to give you some options.

These thick and fluffy brown butter and espresso blondies, filled with caramel, are made in one bowl! So easy and so delicious!


Chopping the espresso beans by hand can be a bit of a fiasco, they roll around like crazy, so if you have a food processor, use that for this step! A few pulses will do the job.

You will need a 20cm square tin for this recipe. If you don't have one, a filler mold can do the trick, but be aware that the blondies will be much thicker and less uniform. I don't recommend using a 23x33 inch pan unless you want to double the recipe.
Lastly, and I know I'm kind of like a broken record but…my biggest tip for this recipe is to not overcook your blondies ! When you take them out of the oven, they may look like they have a little bump in the center. This is a good thing ! They firm up a lot during the cooling process. In my oven, they're done in exactly 20 minutes, but each oven works a little differently, so keep an eye out for them.

So, are you ready to prepare Brown Butter espresso Toffee Blondies right away or what? ! And don't forget the vanilla ice cream if you're really looking to satisfy your sweet tooth 😉.



  • 1/2 cup unsalted butter

  • 1 cup light brown sugar, packed

  • 1 large egg, at room temperature

  • 1 cup all-purpose flour (be careful not to pack your flour)

  • 1/2 teaspoon cinnamon

  • 1/4 tsp salt

  • 3/4 cup caramel pieces

  • 1/2 cup espresso beans, chopped

  • 4 ounces semi-sweet chocolate, cut into pieces



  1. Preheat the oven to 180 degrees (C). Line a 20x20 pan with parchment paper and lightly spray with nonstick spray, set aside.

  2. Melt the butter in a medium skillet over medium heat. Continue to cook the butter, stirring frequently, until it turns a light amber color and smells slightly nutty. Immediately remove from the heat and let cool for a few minutes before whisking in the brown sugar; beat until well combined. Add the egg, beating until combined. Gently stir in the flour, cinnamon and salt, being careful not to overmix. Stir in the caramel pieces, espresso beans and chocolate.

  3. Bake for 20 minutes, or until edges are firm and golden and center is slightly wonky. Let cool in pan for at least 15 minutes before cutting.


Be careful not to overcook the blondies; they are ready when the center is barely taken. If you overcook the blondies will be dry. For very thick blondies, bake them in a loaf pan. This article contains affiliate links

After making your brown butter caramels and exceptional espresso. To store them, let them cool completely, then place them in a lunch box and keep them at room temperature.

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