Brown-buttery batter filled with caramel flavors and toffee pieces baked until golden brown and chewy. Topped with flakey sea salt to enhance the flavors.

In January of 2021, my husband and I took a road trip to visit a friend in Georgia. I made these Brown Butter Toffee Blondies before we left and brought them with us for the road. We ended up forgetting about them on the trip up but when unpacking, we came across them and brought them inside. Shortly after, they were gone… my friend and her mother were cannot-stop-eating-OBSESSED. Ever since then, whenever we get together, it is expected that I make the blondies for them!

Tips for baking these browned butter toffee blondies :

Use a metal pan — it conducts heat evenly so the blondies bake through without overbaking the edges or leaving the center raw.
Pull them early — take the blondies out when the center still looks slightly glossy and jiggles a little bit (but not too much- it’ll still be relatively firm throughout) they’ll finish setting as they cool, giving the perfect chewy texture.
Cool completely before slicing — letting them rest (or even chill) allows the butter and sugars to firm up, making the bars fudgy instead of crumbly.

How to make these browned butter toffee blondies step-by-step:

In a medium saucepan over medium heat, brown the butter by stirring until golden brown and nutty smelling, about 5–7 minutes. Immediately transfer to a large mixing bowl, scraping in all browned bits. Whisk brown sugar and granulated sugar into the browned butter until smooth and glossy.

Whisk in eggs, yolks, and vanilla until well combined and shiny.

In a separate bowl, whisk flour, baking soda, and salt. Stir into wet ingredients but do not overmix. Fold in toffee pieces.

Spread batter evenly in a parchment-lined pan until edges are set and the center is puffed but still slightly soft/jiggly. A toothpick should come out with moist crumbs, not raw batter.

Let blondies cool in the pan on a wire rack. For clean fudgy squares, cool at least 2 hours or chill before slicing.

Brown Butter Toffee Blondies

5 from 1 vote

These chewy brown butter toffee blondies are rich, buttery, and full of caramel flavor with crisp edges and a fudgy, gooey center.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 9 bars

Course: Dessert

Cuisine: American

Calories: 374

Ingredients

¾ cup butter
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 large egg yolks
2 tsp vanilla extract
1 ½ cups all-purpose flour
¼ tsp baking soda
¾ tsp salt
¾ cup toffee bits check notes for my personal preference

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Method

In a medium saucepan over medium heat, brown the butter by stirring until golden brown and nutty smelling, about 5–7 minutes. Immediately transfer to a large mixing bowl, scraping in all browned bits.
Whisk brown sugar and granulated sugar into the browned butter until smooth and glossy.
Whisk in eggs, yolks, and vanilla until well combined and shiny.
In a separate bowl, whisk flour, baking soda, and salt. Stir into wet ingredients but do not overmix. Fold in toffee pieces.
Spread batter evenly in a parchment-lined pan and bake at 350 F:
8×8 inch pan for 28–32 minutes
9×6.5 inch pan for 30-35 minutes
9×9 inch pan for 25-30 minutes
until edges are set and the center is puffed but still slightly soft/jiggly. A toothpick should come out with moist crumbs, not raw batter.
Let blondies cool in the pan on a wire rack. For clean fudgy squares, cool at least 2 hours or chill before slicing.

Nutrition

Calories: 374kcal

Notes

Toffee pieces- I get the Heath toffee bits with milk chocolate. They have the regular toffee pieces w/o chocolate and they honestly taste chemically/weird to me. You can also chop up health bars yourself if you can’t find what you need in the baking aisle.

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