Bursting with flavor from brown butter and toffee bits, these toffee chocolate chunk blondies are a perfect treat. Taking these blondies out of the oven right before they are done baking helps achieve a wonderful fudgy interior, for all of your blonde brownie desires!
Yield: 1 8×8 pan (12 svgs.)
Preparation: 25 min.
Bake time: 20 min.
Toffee Chocolate Chunk Blondies
180g all-purpose flour (1 1/2 c.)
1/2 tsp. salt
1/2 tsp. baking powder
170g unsalted butter – browned & slightly cooled (3/4 c.)
265g light brown sugar (1 1/4 c.)
1 egg + 1 egg yolk – room temperature
1 1/2 tsp. vanilla extract
4 oz. semi-sweet chocolate, chopped
60g toffee bits (1/4 c.)
Preheat the oven to 350F (180C). Grease and line an 8×8 pan with parchment paper.
In a medium sized saucepan on medium-low heat, continuously stir the butter until it turns to an amber-color. Take off the heat and pour into a medium-sized heat-safe bowl to slightly cool at room temperature for 10 minutes.
In a small bowl, whisk together the flour, salt, baking powder, chopped chocolate, and toffee bits. Set aside.
Once the butter has been cooling for 10 minutes, whisk in the brown sugar until everything is well-combined (approximately 30 seconds). Add in the egg and whisk until the egg is fully combined, then whisk in the egg yolk and vanilla until fully combined. Whisk for an additional 30 seconds.
Add in the flour mixture and lightly fold with a rubber spatula just until the flour has been fully incorporated into the mixture.
Pour the batter into your prepared pan and bake for 20 minutes, until the edges are golden brown and the middle is just almost set. Leave to cool completely in the pan before slicing. Enjoy!
These blondies will be best enjoyed on the day that they are baked, but will last in an airtight container at room temperature for up to 3 days. Enjoy!
If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights