Instructions

• Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, spray the parchment lightly with non-stick spray, and set the prepared pan aside.
• Chop the espresso beans and the semi-sweet chocolate: chop 1/2 cup espresso beans and chop 4 ounces semi-sweet chocolate into chunks. Set the chopped add-ins aside.
• Brown the butter: melt 1/2 cup unsalted butter in a medium skillet over medium heat, stirring or swirling frequently. Continue cooking until the butter turns a light amber color and smells nutty. Remove the skillet from the heat and let the butter cool for a few minutes.
• Whisk in the sugar and egg: while the browned butter is still warm but not hot, whisk in 1 cup light brown sugar until combined. Add 1 large egg (at room temperature) and beat until the mixture is smooth and uniform.
• Add the dry ingredients: add 1 cup all-purpose flour (spoon the flour into the cup and level—do not pack), 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir gently until just combined; do not overmix.
• Fold in the mix-ins: fold 3/4 cup toffee bits, the chopped 1/2 cup espresso beans, and the chopped 4 ounces semi-sweet chocolate into the batter until evenly distributed.
• Transfer the batter to the prepared pan and spread it into an even layer with a spatula.
• Bake for 20 minutes at 350°F, or until the edges are firm and golden and the center is just slightly wobbly.
• Let the blondies cool in the pan for at least 15 minutes before lifting them out on the parchment and cutting into squares.