toffee blondies

Melted butter, brown sugar, and toffee bits are the major stars in these blondies. As they bake, the top and edges develop a lovely golden crust, yet the center of each bar remains velvety smooth, only slightly firmer than liquefied caramel. To avoid a sticky mess, let them cool completely before cutting. Using restraint may be a challenge though – I took one glimpse of these out of the oven, and wanted to dig in with a spoon. Pop the baking dish in the freezer for a few minutes to accelerate the cooling process.

Toffee Blondies | Tutti Dolci

Toffee Blondies
Adapted from Smitten Kitchen
1/2 cup unsalted butter, melted
1 cup brown sugar
1 large egg
1 tsp vanilla extract
Pinch of salt
1 cup flour
1/2 cup toffee bits

Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Beat melted butter and brown sugar with a mixer on medium-high speed until smooth; beat in egg and vanilla. Reduce speed to low and add salt and flour, beating until just combined. Stir in toffee bits.

Pour batter into prepared dish and bake for about 25 minutes, until set in the middle and pulling away from edges of the dish. Cool completely in baking dish on a wire rack. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.

Yield – 16 blondies
Calories – 170 (per blondie)
Carbs – 23

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