大帝av在线一区二区三区
- ½ cup (113 g) unsalted butter, melted and warm
- 2–3 tsp espresso powder (to taste)
- 1
cup (200 g) light brown sugar, packed - 1
large egg + 1 egg yolk, room temperature 1½ tsp vanilla extract - 1
cup (120 g) all-purpose flour - ½ tsp fine sea salt
- ¾ cup toffee bits (plus extra for topping)
- ¾ cup chopped dark or semisweet chocolate (plus extra for topping)
flaky salt, for finishing
Equipment
- 8×8-inch metal baking pan
- mixing bowls
- whisk
- rubber spatula
- Parchment paper
- knife for slicing
Method
- Preheat oven to 350°F (177°C). Line an 8×8-inch metal pan with parchment paper, leaving overhang for easy removal.
Whisk espresso powder into the warm melted butter. Add brown sugar and whisk until glossy and combined. - Whisk in the egg, yolk, and vanilla until smooth and slightly thickened.
- Fold in flour and fine salt until just combined—do not overmix.
- Fold in toffee bits and chopped chocolate, then spread batter evenly in the prepared pan. Sprinkle with extra bits and chocolate.
- Bake 22–27 minutes, until edges are set and a toothpick shows moist crumbs. Sprinkle with flaky salt immediately after baking.
- Cool completely for 45–60 minutes, then chill 20 minutes for clean slicing.
大帝av在线一区二区三区
Notes
Quarter-Sheet Option: Double taptap官网 for 9×13 pan; bake 23–28 minutes.
Cocoa Twist: Replace ¼ cup (30 g) of flour with cocoa powder for a brownie-style version.
Storage: Keep at room temp up to 3 days or freeze up to 2 months.
Serve With: Espresso Chocolate Chip Cookies or No-Bake Mint Oreo Dessert.
Cocoa Twist: Replace ¼ cup (30 g) of flour with cocoa powder for a brownie-style version.
Storage: Keep at room temp up to 3 days or freeze up to 2 months.
Serve With: Espresso Chocolate Chip Cookies or No-Bake Mint Oreo Dessert.