Salted Chocolate Chip and Toffee Blondies
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!
One year ago: Oatmeal-Raisin Snack Cake with Cream Cheese Frosting
Four years ago: Conch Fritters
Five years ago: Vegan Chocolate Cupcakes
Salted Chocolate Chip and Toffee Blondies
- ½ cup (113.5 g) unsalted butter, melted
- ¾ cup (165 g) light brown sugar
- 1 egg
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- ¼ teaspoon (0.25 teaspoon) fleur de sel, or other flaked sea salt
- 1 cup (125 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- 1 cup (180 g) semisweet chocolate chips
- ½ cup (6 g) toffee bits
- Pinch fleur de sel, for sprinkling
- 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.
Did you make this recipe?
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Double the recipe
Full bag of chocolate chips and full bag of toffee chips
9 x 13 pan at 350 for 25 minutes
PERFECT and DELICIOUS
melt bitter in large sauce pam
Then add , sugar, eggs, vanilla and dry ingredients
mix in chips
fast and loved by all
These blondies are incredible! We could hardly wait for them to cool before trying them. The toffee, chocolate, and salt go so well together. As others have said, I did need to bake mine longer before they were done in the middle – probably around 35 min. Will definitely make again!
Can I substitute white chocolate chips for the chocolate chips?
I’ve made this twice…once in an 8×8 pan and once in a 9×13 pan. Both times it has turned out soupy, and I had to cook it for almost double the suggested time of 18-20 minutes. Any ideas about what I could be doing wrong?
Hi Rhonda, Hmmm blondies should be a bit underdone, but not at all soupy. Do you have an oven thermometer? Are you sure it’s registering the correct temperature?
Made these twice this week. Big hit! Thanks.
Thank you for inspiring me to get back into my kitchen and start baking again! This looks delicious.
Oh my gosh… these look so good! I loved salted caramel and so this sounds amazing to me! I’m going to save this recipe and make them in the future!
Silly question…when you usually list brown sugar, is it firmly packed?
And does the parchment paper just line the bottom of the pan or should you have flaps sticking out?
Made the double batch tonight. It was painful waiting for them to cool. ? baked them for almost 30 minutes to make sure they cooked through. OMG how easy & delicious. It’s a keeper!
Hi Andrea, Yes, firmly packed unless specifically stated otherwise. I always do my parchment with flaps sticking out so you can pick up the bars and transfer to a cutting board to slice.
I made this last night and ate one this morning w/ my morning coffee. It tastes more like a cookie than a blonde to me. I throughly enjoyed it. I plan on doubling the amount to make for my boyfriend’s hockey team later. I do plan on using more salt to finish though. It kind of reminds me of the NY Times cookie recipe by Jaques Torres.
I love salted caramel desserts…I love blondies I love everything about these. Can’t wait to try them.Salted Chocolate Chip and Toffee Blondies basically heaven.
If you doubled it and put it in a 9×13, do you think it would take a lot longer to cook?
Hi Cari, I don’t think so, I would start checking at the current baking time and then add time if needed.
These look so delicious! I love the addition of the chocolate chips!
Hi, please verify if you used baking powder or baking soda. Like Liza, I noticed a discrepancy. I can understand that happening, as I have done the same thing.
I look forward to making a double batch! Thanks.
Hi Nancy, It’s baking powder, and I’ve fixed it above. So sorry about that!
Recipe looks delicious. Please clarify if you use baking powder or soda. List of ingredients has powder and instruction text says soda! Thank you!
Hi Liza, Baking powder! Sorry, post-holiday brain is struggling :)
I absolutely love salty and sweet combos so this recipe is calling my name for sure :) ! Love how quick it is to assemble too. That means I get to eat them sooner, lol ;)
Ohhh my, I was planning to go to the gym to get healthier (LOL) but now that I see this I really feel like baking… And eating all of them at once! What a great idea, love this! Pinned.