Chocolate Chunks: Introduces rich chocolate pockets and contrasting texture.
For Structure and Lift:
Unbleached All-Purpose Flour: Provides sturdy base and helps blondies hold their shape.
Baking Powder: Creates gentle lift and ensures soft, tender crumb.
Salt: Balances sweetness and amplifies other flavor profiles.
Must-Have Tools for Blondie
Mixing Bowls: One medium and one large for separating dry and wet ingredients.
Whisk: Essential for blending ingredients smoothly and avoiding lumps.
9×13-inch Baking Dish: Perfect for creating evenly spread blondies.
Parchment Paper or Foil: Helps with easy removal and prevents sticking.
Baking Spray: Ensures nothing sticks to the pan.
Wire Rack: Allows blondies to cool evenly after baking.
Cutting Board: Provides a stable surface for slicing blondies into neat squares.
Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
How to Make Gooey Toffee Chip Blondies
Oven Preparation Preheat your kitchen companion to a cozy 350° F and line a spacious baking dish with parchment paper, creating little handles for easy lifting. A quick spritz of non-stick spray ensures smooth removal later.
Dry Ingredient Symphony Whisk flour, baking powder, and salt together in a medium bowl until they dance harmoniously.
Wet Ingredient Fusion Melt butter and blend with rich brown sugar in a generous bowl. Introduce eggs and vanilla, stirring until the mixture becomes silky and inviting.
Batter Blending Gently fold dry ingredients into the wet mixture, being careful not to overwork the delicate batter.
Flavor Explosion Scatter toffee bits and chocolate chips throughout, creating pockets of delightful crunch and sweetness.
Pan Transformation Spread the batter evenly across the prepared dish, optional chocolate sprinkle on top adds a tempting touch.
Baking Magic Cook for 22-25 minutes until edges turn golden and center feels set. Cool completely on a wire rack, allowing flavors to settle and texture to perfect.
Serving Pleasure Slice into delectable squares, storing any leftovers in an airtight container for up to four days of continued enjoyment.
Blondie Tips: Make Them Chewy or Crunchy
Pro Baking Hacks
Use softened brown butter for an extra nutty, caramel-like depth that elevates the blondies' rich flavor profile.
For chewier edges, refrigerate the batter for 30 minutes before baking, which helps control spread and creates delightful crispy corners.
Fold mix-ins gently to prevent tough blondies; use a light hand when combining dry and wet ingredients to keep the texture tender and soft.
Experiment with different chocolate varieties like dark, milk, or white chocolate chips to create unique taste combinations that match your mood or pantry supplies.
Wrap individual blondies in plastic wrap, then place in a freezer-safe container to enjoy fresh-tasting treats up to one month later – perfect for surprise dessert cravings.
Serving Ideas for Toffee Chip Blondies
Sweet Scoop Pairings: Serve these blondies alongside a scoop of vanilla ice cream for a decadent dessert experience that melts in your mouth.
Coffee Companion Treat: Enjoy these toffee chip blondies with a warm cup of freshly brewed coffee or espresso, perfectly balancing the sweet and rich flavors.
Festive Party Platter: Arrange blondies on a decorative platter with a light dusting of powdered sugar, creating an elegant dessert option for gatherings or potlucks.
Gifting Delight: Package individual blondies in clear treat bags tied with a ribbon for a homemade gift that shows thoughtfulness and baking skill.
How to Keep Blondies Fresh and Fabulous
Blondie Brilliance Storage
Cool Down Strategy: Let blondies chill completely on wire rack before cutting to prevent crumbly edges and maintain structural integrity. Room temperature works best for initial cooling process.
Container Wisdom: Select airtight containers with tight-sealing lids to maintain moisture and prevent hardening. Ceramic or plastic storage options work perfectly for keeping blondies soft and delicious.
Refrigeration Hack: Layer blondies between parchment paper sheets when stacking to prevent sticking. Refrigerated blondies can last up to one week when sealed correctly, offering extended enjoyment.
Freezer Magic: Wrap individual blondies in plastic wrap, then place inside freezer-safe bags for convenient single-serving treats. Frozen blondies maintain quality for approximately 3 months when properly sealed, allowing spontaneous dessert indulgence anytime.
Chocolate-studded toffee chip blondies combine buttery brown sugar richness with sweet caramel notes. Delicate crumb and golden edges make this dessert irresistible for weekend gatherings and casual celebrations.
Ingredients
Scale
1 ½ cups unbleached all-purpose flour
1 ½ cups packed light brown sugar
2 large eggs, lightly beaten
12 tbsps (170 g) unsalted butter, melted and cooled
1 ¼ cups Heath chocolate toffee chips (milk or dark)
Preparation: Warm the oven to 350°F and line a 9×13-inch pan with parchment paper, lightly spraying with non-stick cooking spray for easy removal.
Dry Mixture: Whisk flour, baking powder, and salt together in a medium bowl until uniformly blended.
Wet Foundation: Combine melted butter and brown sugar in a large bowl, creating a rich, smooth base. Incorporate eggs and vanilla, whisking until the mixture becomes light and aerated.
Batter Assembly: Gently fold dry ingredients into the wet mixture, being careful not to overmix. Delicately fold in toffee pieces and semisweet chocolate chips, ensuring even distribution throughout the batter.
Pan Preparation: Transfer the batter to the prepared pan, smoothing the surface with a spatula. Optionally, garnish with additional chocolate chips for extra visual appeal.
Baking Process: Slide the pan into the preheated oven and bake for 22-25 minutes. Look for golden-brown edges and a set center when gently touched.
Cooling and Serving: Allow the blondies to cool completely on a wire rack for about an hour. Lift from the pan using parchment paper, transfer to a cutting board, and slice into desired shapes.
Storage: Preserve in an airtight container at room temperature, maintaining freshness for up to 4 days.
Notes
Prevent Overmixing: Gently fold dry ingredients into wet mixture to keep blondies tender and soft, avoiding tough, dense texture.
Chocolate Chip Distribution: Fold toffee and chocolate chips evenly throughout batter for consistent sweet crunch in every bite.
Perfect Doneness Test: Check blondies are ready when edges turn golden and center feels set when lightly touched, preventing underbaking.
Storage Secret: Keep blondies in airtight container at room temperature for maximum 4 days to preserve moisture and delicious flavor.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.