Brown Butter Toffee Blondies

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Imagine the best parts of a chocolate chip cookie, but in a bar form. These brown butter toffee blondies are like chocolate chip cookies with a twist, packed with nutty, toffee flavor. They are sweet, nostalgic, and the perfect dessert. Plus, blondies are easy to make since you don’t have to scoop or shape individual cookies. These blondies, made with brown butter and toffee, are incredibly delicious.

Tips for the Best Brown Butter Toffee Blondies

  • Brown the Butter Properly: For the best flavor, keep a close eye on the butter as it browns. Stir constantly to avoid burning and to prevent brown bits from sticking to the bottom of the pan.
  • Cool the Butter: Let the browned butter cool for about 10 minutes before adding the other ingredients. This prevents the sugar and egg from melting too much, which could make the batter greasy.
  • Mix Gently: Fold in the flour and salt gently until just combined. Overmixing can lead to a tougher texture.
  • Reserve Some Mix-Ins: Save some chocolate chips and toffee bits to sprinkle on top of the batter before baking for a great look.
  • Check for Doneness: Bake for just under 25 minutes to get a soft, gooey center with set edges. Oven temperatures can vary, so keep an eye on the blondies and use a toothpick to check for doneness.


Can I Use Salted Butter Instead of Unsalted Butter?

Yes, we use salted butter in this recipe because it adds the best flavor without being too salty.

Can I Use Other Types of Chips or Mix-Ins Instead of Chocolate Chips and Toffee Bits?

Absolutely! You can use your favorite chips or mix-ins like white chocolate chips, butterscotch chips, or chopped nuts.

How Should I Store the Brown Butter Toffee Blondies?

Once cooled, wrap the blondies tightly in plastic wrap and store them in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Brown Butter Toffee Blondies

Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Servings 9


  • – 1 stick butter browned
  • – 1 cup brown sugar not packed
  • – 1 large egg
  • – 1 tablespoon vanilla extract
  • – 1/2 teaspoon almond extract optional
  • – 1 cup all-purpose flour
  • – 1/2 teaspoon kosher salt
  • – 1 cup chocolate chips
  • – 1/2 cup toffee bits optional, for a sweeter, butterscotch flavor


  • **Preheat the Oven:** Preheat to 350°F. Spray an 8×8-inch baking pan with cooking spray or line with parchment paper.
  • **Brown the Butter:** In a small saucepan on medium heat, brown the butter. Stir constantly to ensure no brown bits at the bottom burn. The butter should smell nutty, no longer be foamy, and be light brown. As soon as it reaches this stage, scrape it into a bowl and let it cool for 10 minutes.
  • **Mix Wet Ingredients:** Add the brown sugar, egg, and vanilla extract (and almond extract if using) to the browned butter. Whisk together until smooth.
  • **Add Dry Ingredients:** Once the mixture is smooth, fold in the flour and salt. Gently fold in the chocolate chips and toffee bits, reserving some for the top.
  • **Bake:** Pour the batter into the prepared pan. Bake for about 25 minutes, until the edges just start to pull away and the center is no longer jiggly but still soft.
  • **Cool and Cut:** Let the blondies cool in the pan, then cut into squares. Enjoy!

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