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.
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.
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.
Nutrition
Calories: 260kcal
Love this recipe?Follow us at @thenandnowspace for more