Chocolate Chip and Toffee Blondies spiked with fleur de sel inside and out! Easy, QUICK recipe! One bowl and start to finish recipe time is only 30 minutes!
I was scrolling through Facebook a couple of weeks ago when chocolate chip and toffee shortbread cookies from TheKitchn jumped off the screen at me. They were perfectly round little buttery cookies, filled to the brim with mini chocolate chips and toffee bits AND dipped in chocolate. Gorgeous and delicious, and I wanted to eat them immediately. However, in my quest to bake during nap time or after Joseph goes to bed (when I’m ready to pass out myself), I put an easy spin on the idea and turned the cookies into chocolate chip and toffee blondies. Then I added a serious amount of fleur de sel since chocolate and toffee can be pretty sweet, and I think it provides the perfect balance.
These blondies will be ready for you a mere 30 minutes after you start preheating the oven. It’s such a quick recipe and only requires one bowl, a whisk and a spatula.
Certainly a time-friendly recipe if I’ve ever seen one!
The chocolate chip and toffee blondies have that characteristic butterscotch flavor that’s augmented with the chocolate chips and toffee bits. I stirred fleur de sel into the batter for more of a salty kick, and then sprinkled a pinch on top before putting them into the oven so that all of that sweetness wasn’t overpowering. It’s a great combination and any cookie, chocolate chip, toffee, or blondie lover will go crazy for these!
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until completely smooth and there are no lumps. Add the egg and whisk until it is thoroughly combined. Add the vanilla extract and salt and whisk to incorporate.
Using a rubber spatula, stir in the flour and baking powder until most of the dry ingredients have been absorbed, then add the chocolate chips and toffee bits. Stir until there are no streaks of flour remaining.
Turn the batter out into the prepared pan and spread into an even layer (the batter will be thick, like cookie dough). Sprinkle with a pinch of fleur de sel. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow the blondies to cool completely before cutting and serving. They can be stored in an airtight container at room temperature for up to 4 days.
Note: This recipe can be doubled and baked in a 9x13-inch baking dish.Nutritional values are based on one serving