Fudgy Toffee Chocolate Chunk Blondies

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.)

Instructions

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!


Storage
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

Maple Glazed Apple Blondies

Yield: 1 8×8 pan (9-12 svgs)
Preparation: 20 min.
Bake time: 20 min.


Apple Blondies
180g all-purpose flour (1 1/2 c.)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
115g unsalted butter – browned & slightly cooled (1/2 c.)
105g dark brown sugar (1/2 c.)
50g granulated sugar (1/4 c.)
1 egg, room temperature
1 medium apple, peeled and shredded

Maple Glaze
80g powdered sugar
1/4 tsp. ground cinnamon
2 tbsp. pure maple syrup
1/2 tbsp. milk of choice

Instructions

Apple Blondies
Preheat the oven to 350F (180C). Grease and line a 9×9 pan with parchment paper.

In a medium saucepan, melt the butter on medium-low heat. Stir the butter continuously until it begins to turn an amber-brown color. Immediately take off of the heat and pour into a medium-sized heat safe mixing bowl. Set aside to cool for 10 minutes.

While the butter is cooling, whisk together the flour, cinnamon, salt baking powder, and baking soda in a small bowl. Set aside.

Once the butter is done cooling, whisk in the sugar until it is well combined. Then, whisk in the egg until fully combined, followed by the egg yolk. Add in the shredded apple, followed by the flour mixture. Lightly fold the mixture with a rubber spatula until everything is well-combined. Pour the mixture into your prepared 9×9 pan and bake for approximately 20 minutes, until a toothpick entered into the center of the blondie comes out clean. 

Maple Glaze
Whisk together all of the ingredients until the mixture is smooth. If the mixture seems too thin, add more powdered sugar. If the mixture is too thick, add more milk. Pour over the blondies once they are slightly cooled. Serve and enjoy!


Storage
These blondies will be best enjoyed on the day that they are baked, but will last in an airtight container at room temperature for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!