Brown Butter Toffee Blondies

Chewy brown butter toffee blondies are elevated with toasty, nutty browned butter and the caramelized buttery crunch of chocolate covered toffee!

Why this recipe works

The smell of these brown butter toffee blondies while baking is reason enough to permanently bookmark them in my dessert arsenal. They start with a classic blondie base tickled with browned butter for a subtle touch of caramel flavor, followed by crunchy chocolate-coated toffee bits for an extra special touch.

Seriously, when isn’t it a good time for brown butter blondies? The way those golden edges and chewy center speak to me is unreal.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOFFEE – You can typically find chocolate covered toffee bits in the baking aisle next to the chocolate chips. If you can’t seem to find them, you can easily chop up some Heath candy bars for the same result or substitute them with regular toffee bits.

FLOUR – It’s best to use a kitchen scale when measuring flour for the best possible outcome in your baked goods. If you do not own a scale, I would recommend using the spoon and sweep method. Scoop the flour into a measuring cup using a spoon and level it off gently with the back end of a butter knife. Never pack your flour or tap the cup on the counter to condense. Too much flour will result in dry, crumbly baked goods.

SUGARS – You will need both granulated sugar and light brown sugar for this recipe. You can substitute the light brown sugar with dark brown sugar if preferred but do note that the color of your baked blondies will be darker and the flavor more prominent when doing so.

NUTS – Realistically, you can use whatever nuts you prefer in these blondies. We chose pecans, but walnuts are excellent as well. You can omit the nuts or substitute with chocolate chips or additional toffee bits if preferred.

How to Make Brown Butter Toffee Blondies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 degrees. Butter or spray a 9×13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper (or spray with baking spray).
2. In a skillet (preferably with a white bottom) over medium heat, cook the butter, stirring frequently until it bubbles. Increase stirring to continuously until the butter turns golden brown. Remove from heat and pour into a heat-safe bowl and let cool.
3. In a medium bowl, whisk together flour, baking powder, and salt. Add pecans and toffee bits to the dry ingredients and toss to coat.
4. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
5. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.
6. Add vanilla, and beat to combine.
7. Reduce speed to low and add flour mixture. Mix until thoroughly combined, and spread into prepared pan.
8. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Transfer to a wire rack to cool completely before turning out of the pan onto a cutting board. Peel off parchment paper; cut blondies into 2-inch squares.

Frequently Asked Questions & Expert Tips

Store the fully cooled blondies in an air-tight container kept at room temperature for 4-5 days. Be sure to keep them tightly sealed to preserve the texture and freshness.

Yes, you can freeze them. To do so, wrap the fully cooled squares in plastic wrap then place them in a large gallon-sized zip-top bag or air-tight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. You can gently reheat the bars in the microwave or oven if desired.

Serving Suggestions

Of course, brown butter toffee blondies are amazing with a tall glass of cold milk, but I’ve also snuck a bar with a cup of coffee or tea in the morning as a little sweet treat.

I personally love them slightly warm from the oven so the chocolate is still a bit melty, but they’re equally as divine at room temperature. Enjoy!

More Dessert Bars Recipes

• Millionaire’s Bars
• Cake Mix Cookie Bars
• No Bake Peanut Butter Bars
• Peanut Butter Chocolate Chip Bars

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This post originally appeared here on Sept 19, 2010 and has since been updated with new photos and expert tips. Recipe was adapted from Martha Stewart.