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Home » Recipes » Desserts & Treats Recipes

Salted Toffee Blondies

Published: Aug 20, 2018 by Jan Nunes

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Nine cut blondies arranged in 3 each in 3 rows. Pinterest Pin 11.
Three blondies stacked atop each other. Pinterest Pin 9.
Nine cut blondies arranged in 3 each in 3 rows. Pinterest Pin 8.

Salted Toffee Blondies are loaded with chunks of chocolate and toffee bits. A sprinkling of flaked sea salt completes this rich blondie!

Three blondies stacked on top of each other.

Rich toffee blondies have a touch of espresso coffee, chunks of chocolate, toffee bits, and a sprinkling of flaked sea salt. These are so easy to make in one bowl using the basic creaming method and are ready for the oven in just 15 minutes.

Jump to:
  • What is a Blondie?
  • Ingredients
  • Step-by Step Directions
  • My Top Tips
  • More Delicious Treats
  • 📖 Recipe

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.

A mixer in action creaming butter and brown sugar.

These salted toffee blondies straddle 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
  • Large Eggs
  • Vanilla Extract
  • All Purpose Flour
  • Espresso Coffee
  • Baking Powder
  • Salt
  • Toffee Bits
  • Milk Chocolate Bar
  • Flaked Sea Salt

Step-by Step Directions

Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.

Butter and light brown sugar in a stand mixer ready to be creamed.

Using a stand mixer fitted with a large mixing bowl, beat together, butter and brown sugar until the color is lightened and the mixture is fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.

Eggs and vanilla extract are added to a creamed mixture of butter and light brown sugar.

Add eggs and vanilla extract. Continue to beat until all is well combined.

The creaming process is complete and the batter is smooth and a light tan color.
A fully creamed mixture of butter, light brown sugar, eggs, and vanilla extra is smooth and light caramel in color.
Adding sifted dry ingredients to fully creamed butter, sugar, egg, and vanilla mixture.

Sift together flour, espresso powder, baking powder, and salt.

The blondie batter is light tan color after adding the dry ingredients. Flecks of espresso instant coffee run through the batter.

Add flour mixture and beat until it is incorporated.

Toffee bits and chunks of chopped milk chocolate are added to the blondie batter.

With a rubber spatula fold in toffee bits and 5 ounces of the chocolate chunks.

Blondie batter is spread in a pan with flaked sea salt and chunks of chocolate sprinkled over the surface of the batter.

Spread the blondie batter in the prepared pan and scatter the reserved chocolate chunks over the top of the blondies. Lightly press the chunks of chocolate into the top, and then 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

About the Chocolate - 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.

Flaked Sea Salt - 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.

Baking Pan Sizes - 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.

Golden brown salted toffee blondies are cut and ready to eat.

Once baked and cooled, Salted Toffee Blondies can be cut into perfect squares. I hope you enjoy them!

If you love chocolate and cookie-like treats, be sure to check out my recipe for Peanut Butter Smores Cookie Cups where a sugar cookie cup holds a peanut butter s'more.

More Delicious Treats

  • Biscoff Fruitcake
  • Poppy Seed Angel Food Cake
  • St. Patrick's Day Puppy Chow

📖 Recipe

Three blondies stacked on top of each other.

Salted Toffee Blondies

4.75 from 4 votes
Encharted Cook | Jan Nunes
Salted Toffee Blondies are loaded with chunks of chocolate and toffee bits. A sprinkling of flaked sea salt completes this rich blondie!
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Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 9 Blondies
Calories 364 kcal

Equipment

  • Baking Pan - 9" Square
  • Parchment Paper
  • Large Sifter
  • Dry Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Large Mixing Bowl
  • Rubber Spatula

Ingredients
 

  • ½ Cup Butter, (1 Stick)
  • 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 inch square baking pan with parchment paper.
  • Using a stand mixer fitted with a large mixing bowl, beat together the butter and brown sugar until the color is lightened and the mixture is fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.
    ½ Cup Butter, ¾ Cup Light Brown Sugar
  • Add eggs and vanilla extract. Continue to beat until all is well combined.
    2 Large Eggs, 2 Teaspoons Vanilla Extract
  • Sift together flour, espresso powder, baking powder, and salt. Add the flour mixture and beat until it is incorporated.
    1 ⅓ Cups All Purpose Flour, 2 Tablespoons Instant Espresso Coffee, 1 ½ Teaspoons Baking Powder, ½ Teaspoon Salt
  • With a rubber spatula fold in the toffee bits and 5 ounces (about ⅔) of the chocolate chunks.
    ½ Cup Toffee Bits, 7 Ounces Milk Chocolate
  • Spread the blondie batter in the prepared pan and scatter the reserved chocolate chunks over the top of the blondies. Lightly press the chunks of chocolate into the top and sprinkle with flaked sea salt.
    ½ Teaspoon Flaked Sea Salt
  • 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

My Top Tips
About the Chocolate - 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.
Flaked Sea Salt - 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.
Baking Pan Sizes - 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.

Nutrition Per Serving

Calories: 364kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 373mg | Potassium: 228mg | Fiber: 1g | Sugar: 29g | Vitamin A: 375IU | Calcium: 62mg | Iron: 1.9mg

All nutritional information on this site is an estimate. Your results may vary.

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