chocolate toffee blondies


In what feels like a former lifetime, I frequented a ubiquitous coffee shop for after school study sessions and Saturday outings. My favorite snack was a cookie-bar hybrid, filled with chunks of chocolate and toffee. While those bars disappeared from the pastry case long ago (and my coffee tastes have evolved!), my love for chocolate and toffee has not ceased. These chewy chocolate toffee blondies are an improvement on the original bars I fell for – a generous amount of salt brings out the toffee essence, and plenty of vanilla imparts richness.

chocolate toffee blondiesChocolate-Toffee Blondies
1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

Preheat oven to 350Β°F and coat a 13 x 9-inch baking dish generously with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Scrape batter into prepared baking dish and use a sheet of parchment to press dough evenly across bottom. Bake for 18 to 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. Just before cutting into bars, move pan to the freezer and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.

Yield – 24 bars (serving size: 1 bar)
Calories – 180
Carbs – 23



  1. These look so moist and melt-in-your-mouth delicious! Sometimes I miss those study sessions at coffee shops! I think I could be a “professional student” and be very happy!

  2. Made these last night and they were so good I made another batch this morning. Second time I added more toffee because the first time it didn’t stand out enough compared to the chocolate chips. You didn’t even have to add the part about storing for up to 3 days, I can’t imagine these things ever lasting for 3 days! Excellent recipe, thanks for sharing!

  3. Sounds so yummy!! Just curious, what type of toffee bits do you use? I want to make this, but not sure which to use. Do you chop up toffee or use prepackaged bits? Thanks!

  4. They still sell something similar to these (but with oats added) in Canadian Starbucks – they are my favorite! I’m glad to have a recipe.

    1. Hi Kristie, brown butter should work fine! Once you brown the butter, chill it in the freezer until solid (about 1 hour), and then proceed. Hope that helps! πŸ™‚

      1. I made these using white chocolate chips and browned butter– they were amazing! They were an instant fan favorite πŸ™‚ Thanks for the recipe and the advice!

        1. So glad you liked the blondies, thanks for letting me know! πŸ™‚ White chocolate chips with brown butter sounds fabulous!

  5. These are amazing! I made peanut butter cookies and coconut lime shortbread cookies and these… one talked about anything but the blondies! Delicious and they come out of the pan easily. A winning recipe to add to the collection.

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