Yield: 16 toffee chocolate chip blondies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
These toffee chocolate chip blondies are soft, chewy, bursting with toffee flavor and completed with the classic brownie crackled top.
What are blondies?
Blondies are in essence supposed to be brownies without the chocolate, a vanilla brownie if you will. However, if you are looking for something to compare them to I would say they very closely resemble a cookie bar. So imagine a chewy cookie bar, packed with toffee flavor and chocolate chips. That’s these toffee chocolate chip blondies for you!
Toffee chocolate chip blondies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can turn your cake from soft and fluffy to tough and chewy. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the blondies more tough and chewy than desired.
Get those perfectly crackled brownie / blondie tops
The secret to getting those perfectly crackled tops is actually quite simple! All you need to do is whisk together the eggs and sugar to get them nice, light and fluffy prior to adding them to the rest of the brownie batter. Whipping up the eggs and sugar brings more air into the batter, which after baking collapses, forming that perfectly crackled top. And if the thought of bringing air into your brownies sounds scary, don’t worry, these brownies are super fudgy!
How to get perfect blondie slices
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect blondie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the blondies. Continue dipping and slicing to be left with perfectly cut blondie slices!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Salt: helps balance and bring out the sweetness of the blondies
Baking powder: helps the blondies rise
Unsalted butter: tenderizes the blondies and thanks to browning the butter, lends a toasty flavor to them.
Dark brown sugar: adds moisture, depth of flavor, and sweetness. Dark brown sugar has more molasses than light brown sugar which brings in more flavor and chewiness to the blondies. However, light brown sugar will work perfectly in it’s place if needed.
Eggs: adds moisture and helps bind the dough together.
Vanilla: for flavor. I use and love this vanilla extract!
Dark chocolate chips: I used dark chocolate chunks in these blondies because I think they offer a nice balance to the sweetness. Feel free to use your favorite chocolate chips, chocolate chunks, or chocolate baking bar here!
Toffee bits: these can be found near the chocolate chips in the baking aisle.
How to make toffee chocolate chip blondies
1. Brown the butter. We’ll start off the recipe with browning the butter. Place the butter in a small saucepan over medium heat, and occasionally swirl until the butter turns amber in color. Immediately remove the butter from the heat and set aside.
2. Whip up the eggs. This step is super important in getting that classic and desirable brownie crinkle top. It seems excessive, but you’re going to need to beat the eggs and sugar together on high speed for 5 minutes. Trust the process!
3. Add wet ingredients. Mix in the brown butter and vanilla.
4. Fold in dry ingredients. Add in the dry ingredients, and use a rubber spatula to fold the mixture together until just a few flour streaks remain. Add in your chocolate and toffee bits, then fold just until no flour streaks remain.
5. Add on extra toppings. Pour the batter into a buttered and lined 8×8″ baking dish. Top with extra chocolate chips and toffee bits if desired.
6. Bake. Bake the blondies at 350°F / 175°C for 30-35 minutes, until the blondies are mostly set in the middle.
7. Serve and enjoy!
Toffee Chocolate Chip Blondies Q & A
Can I double this recipe?
Of course! Simply double the ingredients and bake everything in a 9×13″ pan, or divide them into two 8″ square pans. Keep a close eye on them if you do end up baking in a 9×13″ pan, as the baking time may change.
How to make brown butter:
Add the butter to a small saucepan and place it over medium heat. Occasionally swirl the butter while it is melting. Continue cooking and occasionally swirling the butter until it begins to bubble up and turn amber in color. Once the butter turns amber and you can see little brown bits in it, remove it from the heat, and now you have brown butter!
How to make brown butter in the microwave:
Simply slice the butter and place it in a medium sized microwave safe bowl with a lid on it. Microwave for 5 minutes, then check on the butter. If it is browned, take it out and proceed with the recipe. If not, microwave in 30 second intervals until it browns.
How to store toffee chocolate chip blondies
Like most baked goods, these blondies will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
8 inch square pan: I absolutely love USA pan products because none of my bakes ever stick to their pans. Here is their 8 inch square pan that I used.
Kitchen scale: the best thing that I ever purchased for recipe development and baking. Here is the one I currently use. It is a bit on the pricier side, but here is the one I used to use and is perfect for starting out!
Parchment sheets: perfect for lining your pans and for photography. I cut these in half when I use the 8 inch square pan, which makes it the perfect size for double lining the pan if desired!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these toffee chocolate chip blondies?
If you made these toffee chocolate chip blondies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Toffee Chocolate Chip Blondies
- 180 g all purpose flour (1 ½ c.)
- ½ tsp. salt
- ½ tsp. baking powder
- 170 g unsalted butter (¾ c.)
- 250 g dark brown sugar (1 ¼ c.)
- 2 eggs
- 1 tsp. vanilla
- 90 g dark chocolate chips (¼ c. + 2 tbsp.)
- 60 g toffee bits (¼ c.)
- Preheat the oven to 350°F / 175°C. Grease an 8×8" pan with butter and line it with parchment paper.
- In a medium sized saucepan, add the butter. Place over medium heat and stir occasionally. Once the butter has melted, continue stirring occasionally until the butter begins to foam, turn amber in color, and you can see little dark specs in the butter.
- Remove the butter from the heat and set aside.
- In a medium sized bowl with a hand mixer (or with a stand mixer) beat together the eggs and dark brown sugar on medium high speed for 5 minutes, until the mixture is lighter in color and fluffy.
- Mix in the brown butter and vanilla.
- Add in the flour, baking powder, and salt. Fold the mixture together just until a few flour streaks remain.
- Add in the chocolate chips and toffee bits. Fold the mixture together just until no flour streaks remain.
- Pour the mixture into your prepared pan. Top with extra chocolate chips and toffee bits if desired. Bake for 30-35 minutes, or until the blondies have set and don't jiggle much when shaken.
- Leave the blondies to cool in the pan to room temperature before cutting. Serve, and enjoy!