Espresso Chocolate Chip Blondies with Brown Sugar Frosting

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, espresso, and whisk until smooth.

Add the flour, salt, chocolate chips, and stir until just combined, don’t overmix.

Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 19 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool completely before frosting.

Frosting – To a small saucepan, add the butter and heat over medium-high heat to melt.

Add the brown sugar, vanilla, optional salt, and whisk to combine until the brown sugar has dissolved.

Reduce the heat to low and allow mixture to simmer very gently for 3 minutes; it should be very gently bubbling with a dimpled appearance, no need to stir it. Allow the glaze to cool to a warm temperature in the pan for about 5 minutes before evenly drizzling it over the blondies.

Allow frosting to set up fully before slicing and serving, about 1 hour. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Frosting adapted from Caramel Macchiato Banana Bread