Name: Chocolate Dipped Toffee Blondies
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 10 Tbsp unsalted butter; 1 1/4 cups light brown sugar; 1 large egg, at room temperature; 2 tsp vanilla extract; 1/4 tsp salt; 1 cup plus 2 Tbsp flour; 1/2 cup toffee bits; 1/3 cup semisweet chocolate chips; 3/4 cup semisweet chocolate chips; flaky salt, for topping

Chocolate dipped toffee blondies make the best (and easiest!) homemade Valentine’s Day dessert! These golden and buttery heart shaped toffee blondies dipped in chocolate are rich and decadent.

Flavored with brown sugar, brown butter, and plenty of vanilla, these bars come together in minutes and are easy to punch into festive hearts with a cookie cutter. Perfectly chewy, a generous amount of flaky salt balances the flavors of sweet toffee and rich chocolate.

How to Make Chocolate Dipped Toffee Blondies

Baking Pan – Use a square metal baking pan lined with parchment paper to prevent the batter from sticking. For brownies and bars, I prefer a light metal pan for even baking.

Chocolate Perfected

How to Bake the MOST Decadent Chocolate Desserts

Brown Butter – Brown butter adds rich flavor to these blondies. To make brown butter, cook butter in a heavy saucepan over medium heat, stirring constantly. As the butter melts, it will start to foam. Continue cooking until the foam clears and the color changes from golden to deep brown, with a nutty aroma – this takes about 5 to 6 minutes. Alternatively, you can make these blondies with melted butter.

Make the Blondie Batter – Pour brown butter into a mixing bowl and let cool for 5 minutes. Add brown sugar to bowl and whisk until smooth. Whisk in egg, vanilla, and salt until combined. Fold in flour just until incorporated, then fold in toffee bits and chocolate chips. Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan.

Bake Blondies – Bake blondies for 26 to 30 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.

Blondie Hearts – Once blondies are fully cooled, carefully lift parchment to remove bars from pan and place on a cutting board. Use a 2-inch heart cookie cutter to punch out hearts.

Dip Blondies – Line a baking sheet with parchment paper. Place chocolate chips in a glass bowl and microwave in 10-second bursts, stirring until chocolate is melted and smooth. Dip half of each blondie in melted chocolate. Place dipped blondies on baking sheet and sprinkle with flaky salt. Let chocolate set before serving.