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!
THE BROWN BUTTER TOFFEE BLONDIES EXPLAINED:
I love blondies because they’re literally cookies in brownie form and super easy to make. These blondies have a nutty, brown butter base and they’re loaded up with Heath toffee pieces. I love that these blondies are chewy, gooey, and dense. In order to get the extra chewiness and a rich flavor, I added one egg yolk in addition to the other two eggs. Another one of my secrets: I aim to use brown sugar in EVERYTHING because it adds richness and a better flavor!
should i use regular toffee pieces or chocolate-covered toffee pieces?
I originally planned on putting regular Heath toffee pieces but the store only had the milk chocolate-covered toffee pieces… I am here to tell you that both turned out great in this recipe!
HOW TO MAKE THESE BROWN BUTTER TOFFEE BLONDIES:
First off, this recipe, in particular, is super easy to make without a stand mixer so you can definitely skip it if you would like to not have as much of a mess.
Brown the butter in a small saucepan, stirring constantly over low-medium until it gets foamy and it starts to turn an amber/honey color. Stir in both sugars and move to refrigerator to chill for 10-15 minutes.
In a medium mixing bowl combine flour, baking powder, and salt with a whisk and set aside.
In a separate bowl mix the chilled butter/sugar mixture with eggs, the egg yolk, and vanilla extract until light and fluffy. Add flour mixture, stir until well combined. With a rubber spatula or wooden spoon fold in heath toffee pieces.
Fill the prepared baking dish with batter and sprinkle more toffee pieces on top.
Bake at 350 for:
8×8 = 30-37 minutes or until slightly jiggly in the center with golden crackle on top
9×9 = 25-35 minutes or until slightly jiggly in the center with golden crackle on top
9×11 = 22-27 minutes or until slightly jiggly in the center with golden crackle on top
- brown sugar
- granulated sugar
- vanilla extract
- baking soda
- heath chocolate-covered toffee pieces
- mixing bowls
- 8×8, 9×9, or 9×11 baking dish
- rubber spatula
Brown Butter Toffee Blondies
- 3/4 cup butter browned
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs + 1 egg yolk for chewiness, richer flavor
- 2 tsp vanilla extract
- 1 ¾ cup flour
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup Heath toffee pieces
- Preheat oven to 350°F. In a 8x8, 9x9, or 9x11 baking dish. Spray with non stick and line with parchment paper.
- In a medium saucepan melt one cup of butter on medium heat and let simmer until medium-dark honey-ish color. It will get foamy and then reduce heat to low. Stir in both sugars and then remove from heat. Let cool inside fridge for 20-30 minutes so the eggs dont cook.
- In a separate bowl combine flour, baking soda, and salt. Set aside.
- In a different bowl mix butter/sugar mixture ( #2) with eggs + egg yolk and vanilla extract until light and fluffy. Add flour mixture, stir until well combined. With a rubber spatula or wooden spoon fold in heath toffee pieces.
- Fill prepared dish with batter and sprinkle heath pieces on top.
- Bake for :
- 8x8 = 30-37 minutes or until slightly jiggly inside center with golden crackle on top
- 9x9 = 25-35 minutes or until slightly jiggly inside center with golden crackle on top
- 9x11 = 22-27 minutes or until slightly jiggly inside center with golden crackle on top
- Let cool for 10-15 minutes before enjoying.