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

  • Yield: 12 blondies 1x



  • 1/2 cup unsalted butter, melted
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup flour
  • 1/2 cup toffee bits


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Combine melted butter, brown sugar, egg, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated, then fold in toffee bits. Scrape batter into prepared pan and smooth top with an offset spatula.
  2. Bake for 25 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


Adapted from Smitten Kitchen


  • Calories: 225
  • Carbohydrates: 31
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