Toffee Blondies Recipe

Imagine a pan of warm, chewy toffee blondies with golden edges, a shiny crackly top, and pockets of melty toffee in every bite—this Toffee Blondies Recipe is exactly that kind of comfort dessert bar.

I’ve been baking homemade blondies since my kids were little, but these chewy toffee blondies are the version my family asks for again and again. They’re buttery, rich with brown sugar and vanilla (think butterscotch blondies meets toffee dessert bars), and they come together with simple pantry ingredients. If you’re craving a foolproof, easy blondies recipe that feels special enough for company yet simple enough for a Tuesday night, you’re in the right place.

Over the years, I’ve tested more than my fair share of dessert bar recipes. Some came out dry, some were cakey, and some were so sweet they made your teeth ache. This one hits the sweet spot—literally and figuratively. The bars bake up dense yet tender, with that classic chewy blondie bar texture and crunchy toffee bits throughout. They slice beautifully, travel well, and look gorgeous on a cookie tray.

These are my go‑to for potlucks, school events, and honestly, those evenings when you just want something homemade without fuss. I like to serve them slightly warm with a scoop of vanilla ice cream when the weather’s cold, and at room temperature (cut into smaller squares) when I add them to holiday cookie boxes.

And yes, I checked: recipes like this Toffee Blondies Recipe spike in searches every fall and winter—right when we’re all craving cozy, buttery treats. So you’re in good company.

Why You’ll Love This Recipe

Chewy, buttery texture: These chewy blondie bars stay moist in the center with crisp, caramelized edges.

Pantry‑friendly ingredients: No fancy stuff—just butter, sugar, eggs, flour, and toffee bits.
Quick and easy blondies recipe: About 15 minutes of hands‑on time; the oven does the rest.
Perfect for sharing: One pan makes plenty of toffee dessert bars for parties, bake sales, or neighbors.

No mixer required: A whisk and a bowl are all you need; less cleanup, more snacking.
Sweet but balanced flavor: Brown sugar, vanilla, and toffee make it rich, but a pinch of salt keeps it from tasting cloying.
Customizable: Simple base recipe that works with chocolate chips, nuts, or even a drizzle of caramel.

Freezer‑friendly: These blondies freeze beautifully, so you can bake ahead for busy weeks or holidays.

Ingredients

Here’s everything you’ll need for this Toffee Blondies Recipe. I’ll add a few little notes to help you get the very best texture and flavor.

Dry Ingredients

2 cups (240 g) all‑purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt (or table salt; reduce to ¼ tsp if using table salt and you’re salt‑sensitive)

Wet Ingredients

1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
1 ½ cups (300 g) packed light brown sugar (dark brown sugar works for deeper butterscotch flavor)
¼ cup (50 g) granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature (for extra chewiness)

1 ½ Tbsp pure vanilla extract (yes, that much—it matters)

Mix‑ins

1 ½ cups (250 g) toffee bits (like Heath Bits O’ Brickle; use plain, not chocolate‑covered, for this version)
½ cup (85 g) semi‑sweet chocolate chips (optional, but lovely)

½ cup (55 g) chopped toasted pecans or walnuts (optional, for a nutty twist)

For the Pan

Butter or nonstick spray, for greasing
Parchment paper, for easy removal and clean cuts

Ingredient Tips from My Kitchen:

Butter: Melted butter gives that dense, chewy blondie texture. Let it cool 5–10 minutes so it doesn’t scramble the eggs.
Brown sugar: Packed firmly—press it down into the cup so you don’t under‑measure. Brown sugar is what gives that deep butterscotch blondies flavor.

Room‑temperature eggs: Helps everything mix smoothly and prevents greasy streaks in the batter.
Toffee bits: Bagged store‑bought toffee bits are convenient. If you have toffee bars on hand, you can chop them small and use those.

Directions

Follow these steps and you’ll have warm, chewy toffee blondies cooling on your counter in under an hour.

Prep the pan and oven.
Preheat your oven to 350°F (175°C). Grease a 9×13‑inch metal baking pan with butter or nonstick spray, then line it with parchment paper, leaving an overhang on the long sides so you can lift the bars out later.
Whisk together the dry ingredients.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside. This helps the leavening distribute evenly so your blondies bake up level and tender.
Mix the butter and sugars.
In a large mixing bowl, whisk the melted, slightly cooled butter with the brown sugar and granulated sugar until the mixture looks thick, glossy, and smooth—about 1 minute by hand.

Add eggs, yolk, and vanilla.
Add the 2 eggs, the extra egg yolk, and the vanilla to the butter mixture. Whisk until everything is fully combined and the batter looks a bit lighter in color. This step adds structure and chew.
Fold in the dry ingredients.
Switch to a spatula. Gently fold the flour mixture into the wet ingredients, stopping as soon as no dry streaks remain. Don’t overmix here—overmixing can make blondies cakey instead of chewy.
Stir in toffee and extras.
Fold in the toffee bits, chocolate chips, and nuts (if using). The batter will be thick. Make sure the mix‑ins are evenly distributed so every slice has those lovely toffee pockets.

Spread and smooth the batter.
Scrape the batter into your prepared pan. Use an offset spatula or the back of a spoon to press it into the corners and smooth the top. It’ll look thick; that’s exactly how homemade blondies batter should look.
Bake until just set.
Bake for 23–28 minutes, or until the edges are golden brown, the top is shiny and lightly crackled, and a toothpick inserted near the center comes out with moist crumbs (not wet batter). Err on the side of slightly underbaked for maximum chew.
Cool before cutting.
Let the blondies cool completely in the pan on a wire rack—about 1–1½ hours. Cooling lets the bars set and makes cleaner slices. Use the parchment handles to lift the slab out, then cut into squares or rectangles.

Serve and enjoy.
Serve at room temperature, or warm individual pieces in the microwave for 10–15 seconds and top with a scoop of vanilla ice cream and a drizzle of caramel if you’re feeling a little extra.

Servings & Timing

Yield: About 24 medium blondies, or up to 32 smaller party‑size bars

Prep Time: 15 minutes
Bake Time: 23–28 minutes
Cooling Time: 60–90 minutes (mostly hands‑off, but worth the wait)
Total Time: Around 1 hour 45 minutes, with only a short active prep window

If you’re planning for an event, I usually bake these the night before—they slice and stack beautifully the next day.

Variations

You know what? Once you have a solid base blondies recipe like this, the fun really starts. Here are some of my favorite twists:

Salted Toffee Blondies: Sprinkle flaky sea salt over the batter right before baking for a sweet‑salty finish.
Butterscotch Blondies: Swap ½ cup of the toffee bits for butterscotch chips for a deeper, nostalgic flavor.

Mocha Toffee Bars: Add 1½ tsp instant espresso powder to the melted butter and sugars for a subtle coffee note.
Gluten‑Friendly Version: Use a 1:1 gluten‑free flour blend made for baking; check that your toffee bits are gluten‑free too.
Chunky Nut Blondies: Add a full cup of toasted pecans or walnuts and reduce toffee bits to 1 cup for extra crunch.

Chocolate‑Swirled Blondies: Melt ½ cup chocolate chips and drizzle over the batter; swirl with a knife before baking.

Storage & Reheating

One of the reasons I lean on this toffee bar recipe so often is that it stores like a dream.

Room Temperature:
Store cooled blondies in an airtight container at room temperature for 3–4 days. Layer them with parchment paper if stacking so they don’t stick.
Refrigerator:
If your kitchen runs warm or humid, you can keep them in the fridge for up to 1 week. Let them sit at room temperature for 20–30 minutes before serving so the texture softens again.

Freezer:
Wrap individual blondie squares in plastic wrap, then place them in a freezer bag or airtight container. Freeze for up to 3 months.
Thawing & Reheating:
Thaw frozen blondies on the counter for about 1 hour, or microwave a frozen square for 20–30 seconds. For a “fresh from the oven” feel, warm them in a 300°F oven for about 8–10 minutes.
Make‑Ahead Tip:
Bake the whole pan, cool completely, slice, then freeze half. You’ll thank yourself on a busy weeknight when a homemade toffee dessert bar is just a few seconds away.

Notes from My Kitchen

Metal vs. Glass Pan: I strongly prefer a light‑colored metal pan for this Toffee Blondies Recipe. Glass pans run hotter and can give you over‑browned edges before the center is done. If you must use glass, reduce the oven temperature by about 25°F and keep a close eye on baking time.
Don’t Overbake: The sweet spot is when the center still looks slightly soft but not jiggly. Blondies continue to cook as they cool, and that’s how you get a chewy center instead of a dry cake bar.
Measuring Flour: If you have a scale, use it. If not, fluff your flour with a spoon, spoon it into the measuring cup, and level off with a knife. Scooping straight from the bag can pack in extra flour and make the bars dense and dry.

Extra Shiny Top: That crackly top we all love comes from beating the eggs and sugar well. If you really care about that shiny crust, whisk the butter and sugars a bit longer, and make sure the sugar is well dissolved before you add the dry ingredients.
Holiday Gifting: These chewy toffee blondies look lovely cut into small squares and tucked into tins with parchment paper. I like to mix them with classic chocolate chip cookies and maybe a fudge brownie for a pretty mix of textures.

FAQs

Can I make this Toffee Blondies Recipe without toffee bits?
Yes—if you’re out of toffee, you can use all chocolate chips or a mix of chips and nuts. The bars will still be delicious blondies, just without the crunchy toffee bite.

Why did my blondies turn out cakey instead of chewy?
That usually means too much flour or overbaking. Next time, measure flour carefully and pull the pan from the oven as soon as a toothpick shows moist crumbs.

Can I halve the recipe?
You can. Use an 8×8 or 9×9‑inch pan and start checking for doneness around 20 minutes. The thickness will change a bit, but the flavor stays the same.

Do I need a stand mixer for this recipe?
No mixer is required. A whisk and a spatula are perfect, and in some ways even better because it reduces the chance of overmixing.

Can I use salted butter instead of unsalted?
You can use salted butter, but reduce the added salt to about ¼ tsp. The flavor will still be great; just a touch more savory.

Are these blondies very sweet?
They are a sweet dessert bar recipe, especially with the toffee bits, but the salt and brown sugar give them depth. If you’re sensitive to sweetness, you can reduce the toffee bits by ¼–½ cup.

How do I keep the edges from getting too hard?
Use a light‑colored metal pan, avoid overbaking, and don’t leave the pan in a hot oven once the timer goes off. Storing the blondies in an airtight container also helps keep the edges soft.

Can I add other flavors, like cinnamon or orange?
Absolutely. A ½ tsp of ground cinnamon or a bit of orange zest in the batter can give these homemade blondies a fun seasonal twist.

Conclusion

These chewy toffee blondies are everything I love in a dessert bar recipe—simple ingredients, easy steps, and a texture that keeps you coming back for “just one more” square. Whether you’re packing school lunches, building a holiday cookie platter, or treating yourself after a long day, this Toffee Blondies Recipe is one you’ll reach for again and again.

If you try it, I’d love to hear how it went—tell me in the comments what mix‑ins you added, or which pan disappeared faster at your gathering. And if buttery bars are your thing, don’t miss my other blondies and bar recipes next time you’re planning a baking day.

Toffee Blondies

Chewy, buttery toffee blondies with golden edges, a shiny crackly top, and pockets of melty toffee in every bite. Easy to make with simple pantry ingredients and perfect for sharing, gifting, or freezing.

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Prep Time 15

Cook Time 28

Total Time 1 45

Course Dessert

Cuisine American

Servings bars

Calories 260 kcal

Ingredients

2 cups all-purpose flour 240 g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt reduce to 1/4 teaspoon if using table salt and you’re salt‑sensitive
1 cup unsalted butter 2 sticks / 226 g, melted and slightly cooled
1 1/2 cups light brown sugar 300 g, packed; dark brown sugar works for deeper butterscotch flavor

1/4 cup granulated sugar 50 g
2 large eggs room temperature
1 large egg yolk room temperature, for extra chewiness
1 1/2 tablespoons pure vanilla extract
1 1/2 cups toffee bits 250 g, plain toffee bits such as Heath Bits O’ Brickle (not chocolate‑covered)
1/2 cup semi-sweet chocolate chips optional
1/2 cup chopped toasted pecans or walnuts optional
butter or nonstick spray for greasing the pan
parchment paper for lining the pan and easy removal

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13‑inch light‑colored metal baking pan with butter or nonstick spray, then line it with parchment paper, leaving an overhang on the long sides for easy lifting.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

In a large mixing bowl, whisk the melted, slightly cooled butter with the brown sugar and granulated sugar until the mixture looks thick, glossy, and smooth, about 1 minute by hand.
Add the 2 eggs, the extra egg yolk, and the vanilla extract to the butter mixture. Whisk until fully combined and slightly lighter in color.
Switch to a spatula and gently fold the dry ingredients into the wet mixture just until no dry streaks of flour remain. Do not overmix to keep the blondies chewy, not cakey.

Fold in the toffee bits, chocolate chips, and nuts (if using) until evenly distributed. The batter will be thick.
Scrape the thick batter into the prepared pan. Use an offset spatula or the back of a spoon to press it into the corners and smooth the top into an even layer.
Bake at 350°F (175°C) for 23–28 minutes, or until the edges are golden brown, the top is shiny and lightly crackled, and a toothpick inserted near the center comes out with moist crumbs but no wet batter.

Place the pan on a wire rack and let the blondies cool completely in the pan, about 60–90 minutes, to set and make cleaner slices. Use the parchment overhang to lift the slab out, then cut into squares or rectangles.
Serve at room temperature, or warm individual pieces in the microwave for 10–15 seconds. For an extra treat, top warm blondies with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Notes

STORAGE: Store cooled blondies in an airtight container at room temperature for 3–4 days, layering with parchment if stacking. Refrigerate up to 1 week; let sit at room temperature 20–30 minutes before serving. Freeze individually wrapped squares in an airtight container or freezer bag for up to 3 months.
REHEATING: Thaw at room temperature for about 1 hour or microwave a frozen square for 20–30 seconds. For a fresh‑baked feel, warm in a 300°F (150°C) oven for 8–10 minutes.
TIPS: Use a light‑colored metal pan for the most even baking; if using glass, reduce oven temperature by 25°F and watch closely. Avoid overbaking—remove when the center looks just set and a toothpick shows moist crumbs. Measure flour carefully (preferably by weight) to prevent dry, cakey blondies. For an extra shiny crackly top, whisk the butter and sugars thoroughly so the sugar is well dissolved before adding dry ingredients.
VARIATIONS: For salted toffee blondies, sprinkle flaky sea salt over the batter before baking. For butterscotch blondies, swap 1/2 cup of toffee bits for butterscotch chips. For mocha toffee bars, add 1 1/2 teaspoons instant espresso powder to the butter-sugar mixture. For chunky nut blondies, use 1 cup toasted nuts and 1 cup toffee bits. For chocolate‑swirled blondies, melt 1/2 cup chocolate chips, drizzle over the batter in the pan, and swirl with a knife before baking.