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Toffee Blondies Recipe
If you love buttery, chewy dessert bars with little pockets of crunchy toffee, this Toffee Blondies Recipe is going to be your new go-to for potlucks, holidays, and “just because” baking days. These chewy toffee blondies come together in one bowl, bake in about 25 minutes, and taste like a cross between a soft cookie bar and butterscotch fudge.
What Makes These Toffee Blondies So Special?
Let me explain what we’re working with here. Blondies are like the blonde cousin of brownies—no cocoa powder, no melted chocolate—just a rich base of butter, brown sugar, vanilla, and eggs that bakes into a chewy bar. This particular Toffee Blondies Recipe takes that classic blondies recipe and loads it up with toffee bits, giving you buttery, caramel-like flavor in every bite.
They’re the kind of homemade blondies that feel a little fancy without any extra effort. The toffee melts slightly into the batter, leaving you with soft centers and a bit of crunch here and there. Toss in a handful of chocolate chips or nuts, and you’ve suddenly got a toffee dessert bar that tastes like you’ve been fussing in the kitchen all afternoon (you haven’t).
I started making these chewy blondie bars in my early 40s for church gatherings and school fundraisers, and now my grown kids still ask for them whenever they come home. They travel well, they stack nicely in cookie tins, and they freeze like a dream. Around the holidays, I slice them small and tuck them into gift boxes alongside fudge and cookies. In the summer, I cut big squares and serve them with vanilla ice cream.
Honestly, they’re a year-round “oh good, you’re here, let me feed you” kind of bar.
Why You’ll Love This Toffee Blondies Recipe
- One-bowl batter – Less cleanup, more time to sit and enjoy a warm blondie with coffee.
- Chewy, fudgy texture – Brown sugar and melted butter give that classic dense, chewy blondie bite.
- Crazy easy ingredients – Everything is pantry-friendly: flour, sugar, butter, eggs, vanilla, and toffee bits.
- Perfect for sharing – This dessert bar recipe is ideal for bake sales, potlucks, parties, and lunchboxes.
- Customizable flavors – Turn them into butterscotch blondies, nutty blondies, or chocolate chip toffee bars with simple add-ins.
- Freezer-friendly – Make them ahead, freeze, and you’ve got a “backup dessert” ready for busy weeks.
- Crowd-pleaser for all ages – Kids love the sweetness; grown-ups love the toffee-caramel flavor and chewy edges.
- No mixer needed – A whisk, a spatula, and a bowl are all you need.
If you’re looking for an easy blondies recipe that still feels special, this one hits that sweet spot—literally.
Ingredients for Chewy Toffee Blondies
Here’s what you’ll need to make this toffee bar recipe. I’ll add little notes and shortcuts as we go, just like I would if you were here in my kitchen with a mug of coffee.
Dry Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt (or table salt; reduce slightly if using salted butter)
Wet Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300 g) packed light brown sugar (dark brown sugar works for deeper butterscotch flavor)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 cup (about 6 oz / 170 g) toffee bits (like Heath Bits O’ Brickle – plain or chocolate-covered both work)
- ½ cup (85 g) semi-sweet chocolate chips (optional, but highly recommended)
- ½ cup (55 g) chopped pecans or walnuts (optional, for crunch and flavor)
Optional Toppings
- Flaky sea salt, for sprinkling on top
- Extra toffee bits or mini chocolate chips, for garnish
Ingredient Notes & Substitutions
- Butter: I use unsalted so I can control the salt, but you can use salted butter and reduce the added salt to a pinch. Melted butter (not creamed) gives a chewier texture—think more “fudgy bar” than “cake.”
- Brown sugar: Brown sugar is what gives these butterscotch blondies that caramel tone. If you only have granulated sugar, you can use half white, half brown, but they’ll lose some chew.
- Flour: Standard all-purpose flour works best. If you bake gluten-free, a good 1:1 baking blend (like Bob’s Red Mill 1-to-1) usually works, though the texture may be slightly more delicate.
- Toffee bits: You can crush toffee candy bars if you can’t find baking bits. Just aim for small pieces so they melt nicely into the blondies.
- Nuts: Pecans are my favorite here, but walnuts are great too. Leave them out if you’re serving someone with allergies or just aren’t a nut person.
Step-by-Step Directions (Friendly, Not Fussy)
Follow these steps and you’ll have warm, chewy toffee blondies on your counter in under an hour.
1. Preheat and prep the pan.
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the long sides like “handles.” Lightly grease the parchment. This makes it so much easier to lift and slice clean bars later.
2. Whisk together the dry ingredients.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well blended. This helps distribute the leavening, so you don’t end up with weird tall spots or flat spots. Set aside.
3. Melt the butter.
In a large microwave-safe bowl, melt the butter in 20–30 second bursts, stirring between each burst, until just melted. Let it cool for 5–10 minutes—if it’s piping hot, it can scramble the eggs. You want it warm, not scorching.
4. Add brown sugar and whisk.
Add the brown sugar to the melted butter and whisk until the mixture looks smooth and glossy, about 1–2 minutes. This step helps the sugar dissolve a bit, which contributes to that shiny, crinkly top and chewy texture we all love.
5. Add eggs and vanilla.
Whisk in the eggs, one at a time, mixing well after each addition. Then whisk in the vanilla. The batter should look thick and smooth, almost like caramel.
6. Fold in the dry ingredients.
Switch to a spatula or wooden spoon. Gently fold the dry ingredients into the wet mixture just until no flour streaks remain. Overmixing can give you tough blondies, so stop mixing as soon as it’s combined. The batter will be thick.
7. Stir in the toffee and mix-ins.
Fold in the toffee bits, chocolate chips, and nuts (if using). Make sure they’re evenly distributed, so every bar gets some of that toffee goodness.
8. Spread the batter in the pan.
Scrape the batter into the prepared 9×13 pan. Use an offset spatula or the back of a spoon to spread it into an even layer, nudging it into the corners. If you’d like, sprinkle a few extra toffee bits or chocolate chips on top for a bakery-style look.
9. Bake until just set.
Bake on the center rack for 22–28 minutes, depending on your oven. The edges should be golden brown, and a toothpick inserted in the center should come out with a few moist crumbs but no raw batter. Slight underbaking keeps them nice and chewy; they’ll keep cooking a bit as they cool.
10. Cool and slice.
Let the blondies cool completely in the pan on a wire rack—this helps them set, so you get clean slices rather than a gooey pile. Once cool, lift them out using the parchment “handles” and cut into squares or rectangles. If you like a little sweet-salty contrast, sprinkle with flaky sea salt just after baking while they’re still warm.
Servings & Timing
- Yield: About 24 standard bars (or 32 smaller pieces for parties or cookie trays)
- Prep Time: 15 minutes
- Bake Time: 22–28 minutes
- Cool Time: 45–60 minutes (if you can wait that long)
- Total Time: About 1 hour 20 minutes, including cooling
If you’re in a hurry, you can slice them a bit warm; they’ll be softer and a little messy, but sometimes that’s half the fun.
Fun Variations on Toffee Blondies
Once you’ve tried the base recipe, you can play around. Think of this as your “starter blondies recipe” that can become a dozen different dessert bars.
- Chocolate Toffee Blondies: Add ½ cup extra chocolate chips and drizzle melted dark chocolate over the cooled bars.
- Salted Toffee Pretzel Blondies: Fold in 1 cup chopped pretzels with the toffee, and sprinkle more pretzel pieces and flaky salt on top.
- Espresso Toffee Blondies: Stir 1–2 teaspoons instant espresso powder into the melted butter and sugar mixture for a subtle coffee flavor.
- Butterscotch Blondies: Swap ½ cup of the toffee bits for butterscotch chips for a stronger butterscotch note.
- Gluten-Free Toffee Bars: Use a 1:1 gluten-free baking flour blend; keep the mix-ins the same.
- Peanut Butter Toffee Blondies: Swirl ½ cup warmed peanut butter into the batter in the pan before baking.
You know what? If you’ve got a candy bowl full of odds and ends after Halloween or the holidays, chop them up and use them in place of some of the toffee bits. These blondies are very forgiving.
How to Store and Reheat Toffee Blondies
Blondies are one of those desserts that actually taste better the next day—the flavors settle in and the texture gets even chewier.
Room Temperature
- Store sliced blondies in an airtight container at room temperature for 3–4 days.
- Place parchment or wax paper between layers so they don’t stick together.
Refrigerator
- For slightly firmer bars, store in the fridge for up to 1 week.
- Let them sit at room temperature for 10–15 minutes before serving, or warm briefly.
Freezer
- Wrap individual bars in plastic wrap, then place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw at room temperature for 30–60 minutes, or microwave a single bar for about 15–20 seconds.
Reheating Tips
- A quick 10–15 second burst in the microwave softens the center and makes them taste fresh-baked.
- For a slightly crisp edge, warm a bar in a 300°F oven for 5–8 minutes.
These make a great “dessert emergency” stash—future you will be very grateful.
Notes from My Kitchen (Little Things That Help)
- Don’t skip cooling the butter a bit. If the butter is too hot, it can partially cook the eggs, which changes the texture and can give you greasy bars. Warm is good; hot is not.
- Watch the edges. When the edges are set and deeply golden and the center no longer looks wet, they’re usually done—even if the toothpick has a few moist crumbs. Err on the side of slightly underdone for chewy blondies.
- Use parchment if you can. It makes removing and cutting the blondies so much easier. I resisted lining pans for years, and now I wonder why I was so stubborn.
- Brown sugar matters. Fresh, soft brown sugar blends better and gives a smoother batter. If your brown sugar is hard, microwave it for 10–15 seconds with a damp paper towel.
- Rest time improves flavor. Just like brownies, these taste even better after they’ve had time to cool and rest—at least an hour, and even better overnight.
- Pan size makes a difference. A 9×13 pan makes fairly thick but not towering bars. If you use a smaller pan (like 8×11), they’ll be thicker and may need a few extra minutes of bake time.
When I was testing this recipe, my family became very willing taste-testers. We tried versions with extra flour, less flour, different sugar ratios—you name it. The one you’re reading here was the batch that disappeared the fastest and had everyone asking, “You wrote this one down, right?”
FAQs About Toffee Blondies
1. Can I make this Toffee Blondies Recipe in an 8×8 or 9×9 pan?
Yes, but the blondies will be much thicker and will take longer to bake—usually 30–38 minutes. Keep a close eye on the center and test with a toothpick.
2. My blondies came out cakey instead of chewy. What happened?
That usually means either too much flour or overbaking. Next time, measure your flour by spooning and leveling (don’t pack it) and pull the blondies from the oven when a toothpick has moist crumbs, not when it’s completely clean.
3. Can I use dark brown sugar instead of light brown sugar?
Absolutely. Dark brown sugar will give you a stronger molasses, butterscotch flavor and a slightly darker color. It’s lovely in fall and winter.
4. Do I have to use toffee bits, or can I skip them?
You can skip them and still have a really good classic blondies recipe, but the toffee is what makes this specific recipe so special. If you don’t have toffee, try butterscotch chips or a mix of chocolate chips and chopped nuts.
5. Why did oil pool on top of my blondies?
That can happen if the butter was very hot, if the batter was overmixed, or if there’s too much pan spray. Let the butter cool slightly before adding sugar and eggs, and stir gently once you add the flour.
6. Can I double this recipe for a crowd?
Yes. For a big gathering, you can double the recipe and bake it in two 9×13 pans. Baking one very large pan can lead to uneven baking, so I recommend sticking to the two-pan method.
7. Are these toffee blondies very sweet?
They’re definitely a sweet dessert bar, but the toffee, butter, and salt balance things. If you’re sensitive to sweetness, you can reduce the sugar to 1 ¼ cups and use a bit of flaky sea salt on top.
8. Can I add oatmeal to make them more like cookie bars?
You can. Replace ½ cup of the flour with old-fashioned rolled oats for a chewier, cookie-bar texture. They won’t be quite as fudgy but still delicious.
Bringing It All Together
These chewy toffee blondies are the kind of dessert that feels welcoming—like walking into a friend’s kitchen when something good is in the oven. They’re easy enough for a busy weeknight, special enough for holidays, and flexible enough to become your own signature toffee dessert bars with a few personal touches.
Give this Toffee Blondies Recipe a try the next time you need a dessert that people will request again and again. When you do, I’d love to hear how they turned out—leave a comment, share your favorite variation, or try them alongside your other bar favorites. And if you’re browsing around, look for more dessert bar recipes on my site; once you start baking blondies, it’s hard to stop at just one pan.
Toffee Blondies
Ingredients
- 1 1/2 cups all-purpose flour 180 g
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt reduce slightly if using salted butter
- 1 cup unsalted butter 2 sticks / 226 g, melted and slightly cooled
- 1 1/2 cups light brown sugar 300 g, packed; dark brown sugar works for deeper flavor
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup toffee bits about 6 oz / 170 g, such as Heath Bits O’ Brickle, plain or chocolate-covered
- 1/2 cup semi-sweet chocolate chips optional but recommended
- 1/2 cup chopped pecans or walnuts optional, for crunch and flavor
- flaky sea salt optional, for sprinkling on top
- extra toffee bits or mini chocolate chips optional, for garnish
- parchment paper and nonstick spray or butter for lining and greasing the pan
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to create handles. Lightly grease the parchment with nonstick spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt until well combined. Set aside.
- In a large microwave-safe bowl, melt the butter in 20–30 second bursts, stirring between each, until just melted. Let it cool for 5–10 minutes until warm but not hot.
- Add the packed brown sugar to the melted butter and whisk until the mixture looks smooth and glossy, about 1–2 minutes.
- Whisk in the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. The batter should look thick and smooth, similar to caramel.
- Switch to a spatula or wooden spoon. Gently fold the dry ingredient mixture into the wet mixture just until no streaks of flour remain. Do not overmix; the batter will be thick.
- Fold in the toffee bits, semi-sweet chocolate chips, and chopped nuts (if using) until evenly distributed throughout the batter.
- Scrape the batter into the prepared 9×13-inch pan. Use an offset spatula or the back of a spoon to spread it into an even layer, pushing it into the corners. If desired, sprinkle extra toffee bits or mini chocolate chips on top.
- Bake on the center rack for 22–28 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Slight underbaking keeps the blondies chewy; they will continue to set as they cool.
- Place the pan on a wire rack and let the blondies cool completely in the pan. If desired, sprinkle with flaky sea salt while still warm. Once cool, lift the slab out using the parchment handles and cut into 24 bars (or smaller pieces for parties).
