Salted Toffee Blondies are overloaded with chunks of chocolate and toffee bits. A sprinkling of flaked sea salt brings out all the flavors in this gooey decadent blondie.
So easy to make in one bowl using the basic creaming method. These rich blondies with a touch of espresso are ready for the oven in just 15 minutes.
I love Autumn... it brings such fond memories of baking and sharing and with Autumn now rapidly approaching, I had always planned to create a toffee blondie. Certain foods seem to remind me of a particular season and toffee always reminds me of autumn. Maybe it is from dreams of past Halloween candies... or puddings and treats on crisp November evenings. But a toffee flavored blondie bar is and always will be a Fall treat to me.
What is a Blondie?
The blondie is a bar cookie like a brownie without melted chocolate or cocoa incorporated into the batter. Its main flavor profile is like butterscotch due to the butter, brown sugar, and vanilla in the batter. Blondie recipes also typically include the addition of chocolate chips, nuts, or dried fruit.
Like brownies, blondies can be cake style or “candy bar” style. The cake style blondie has less sugar and butter. While the candy bar style blondie is loaded with twice the sugar and butter as cake style and has just a little less flour.
This toffee blondie straddles the two styles. The center is more set and less gooey than straight up candy bar style, which I like. It’s still rich and decadent, but less cloying. I like to double down on flavor, so I added both toffee bits and coffee to the batter to boost the brown sugar and butter flavors.
Ingredients
- Salted Butter
- Light Brown Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Espresso Coffee
- Teaspoons Baking Powder
- Teaspoon Salt
- Toffee Bits
- Milk Chocolate Bar
- Flaked Sea Salt
Step-by Step Directions
Preheat oven to 350°F (177°C). Line a 9 x 9 x 3-inch baking pan with parchment paper.
In a large mixing bowl beat together, butter and brown sugar until color is lightened and mixture is fluffy. Scrape down sides of bowl with a rubber spatula as needed.
Add eggs and vanilla extract. Continue to beat until all is well combined.
Sift together flour, espresso powder, baking powder, and salt.
Add flour mixture and beat until it is incorporated.
With a rubber spatula fold in toffee bits and 5 ounces of the chocolate chunks.
Spread the blondie batter in the prepared pan and scatter reserved chocolate chunks over top of blondies. Lightly press the chunks of chocolate into top, and sprinkle with flaked sea salt.
Bake the blondies for 30 minutes. Please note that this is a timed bake. The top of the blondies will feel set, but a toothpick might not come out completely clean.
Cool the blondies completely in the pan. Using the parchment paper, lift the blondies from the pan and place them on a cutting board. Cut them into squares or bars. If not eaten immediately, wrap individually and store in an airtight container.
If desired, blondies that have cooled can be warmed very gently in an oven or microwave before serving to get a gooey chocolate center.
My Top Tips
Hershey’s makes a 7-ounce extra-large milk chocolate bar just the right size for this recipe. I hand cut the large milk chocolate into quarter to third inch chunks. Even though you can buy milk chocolate already in bags “chunk” style instead of “chips” or morsels, I prefer cutting the chocolate myself. You get all these little jagged bits of chocolate that melt beautifully inside the bars.
The flaked sea salt is the one ingredient that brings out all the flavors of this blondie recipe and it only takes a sprinkling of it to transform the toffee, coffee, and chocolate flavors in your mouth to something “more”. I do not advise substituting another salt and recommend Maldon Flaked Sea Salt for the best flavor.
An 8-inch square pan can be substituted for the 9-inch. However, the bake time will need to increase by 5 minutes making the total bake time for an 8-inch square pan 35 minutes.
Doubling the recipe and using a larger pan (13 x 9-inch) is not recommended, as the blondies will not bake and set properly.
Once baked and cooled, Salted Toffee Blondies cut into perfect squares. I hope you enjoy!
Related Posts
📖 Recipe
Salted Toffee Blondies
Ingredients
- ½ Cup Butter
- ¾ Cup Light Brown Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla Extract
- 1 ⅓ Cups All Purpose Flour
- 2 Tablespoons Instant Espresso Coffee
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Toffee Bits
- 7 Ounces Milk Chocolate, Cut into Chunks, Divided
- ½ Teaspoon Flaked Sea Salt
Instructions
- Preheat oven to 350°F (177°C). Line a 9 x 9 x 3-inch baking pan with parchment paper.
- In a large mixing bowl beat together the butter and brown sugar until the color is lightened and mixture is fluffy. Scrape down the sides of bowl with a rubber spatula as needed.
- Add eggs and vanilla extract. Continue to beat until all is well combined.
- Sift together flour, espresso powder, baking powder, and salt. Add flour mixture and beat until it is incorporated.
- With a rubber spatula fold in toffee bits and 5 ounces of the chocolate chunks.
- Spread the blondie batter in the prepared pan and scatter the reserved chocolate chunks over the top of blondies. Lightly press chunks of chocolate into top, sprinkle with flaked sea salt, and
- Bake the blondies for 30 minutes. Please note this is a timed bake. The top of the blondies will feel set, but a toothpick might not come out completely clean.
- Cool the blondies completely in the pan. Using the parchment paper lift the blondies from the pan and place them on a cutting board. Cut them into squares or bars. If not eaten immediately, wrap individually and store in an airtight container.
- If desired, blondies that have cooled can be warmed very gently in an oven or microwave before serving to get a gooey chocolate center.
Video
Notes
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.
