Start by melting the unsalted butter in a saucepan over medium heat. Stir it constantly until it turns a beautiful golden brown and develops a nutty aroma. Be careful not to let it burn!
In a mixing bowl, combine the browned butter with the packed light brown sugar. Use a whisk to mix until well combined. Allow the mixture to cool slightly, then add the large egg and whisk until smooth.
In another bowl, whisk together the all-purpose flour, cinnamon, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Gently fold in the toffee bits, chopped espresso beans, and semi-sweet chocolate chunks. This is where the magic happens—every bite will be bursting with flavor!
Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, then pour the batter into the pan, spreading it evenly. Bake for 20-25 minutes or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Once baked, allow the blondies to cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack before cutting them into squares.
