Salted Chocolate Chip and Toffee Blondies
Chocolate Chip and Toffee Blondies spiked with fleur de sel inside and out! Straightforward, QUICK recipe! One bowl and start to finish recipe time is only 30 minutes!
These blondies will be ready for you a mere 30 minutes after you start preheating the oven. It’s such a speedy recipe and only requires one bowl, a whisk and a spatula.
Certainly a time-friendly recipe if we've ever seen one!
The chocolate chip and toffee blondies have that characteristic butterscotch flavor that’s augmented with the chocolate chips and toffee bits. We stirred fleur de sel into the batter for more of a salty kick, and then sprinkled a pinch on top before putting them into the oven so that all of that sweetness wasn’t overpowering. It’s a great combination and any cookie, chocolate chip, toffee, or blondie lover will go crazy for these!
One year ago: Oatmeal-Raisin Snack Cake with Cream Cheese Frosting
Four years ago: Conch Fritters
Five years ago: Vegan Chocolate Cupcakes
Salted Chocolate Chip and Toffee Blondies
Yield: 9 blondies A basic blondie with a sweet and salty spin, thanks to loads of chocolate chips, toffee bits and fleur de sel, both IN the blondies and on top!- ½ cup (113.5 g) unsalted butter, melted
- ¾ cup (165 g) light brown sugar
- 1 egg
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- ¼ teaspoon (0.25 teaspoon) fleur de sel, or other flaked sea salt
- 1 cup (125 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- 1 cup (180 g) semisweet chocolate chips
- ½ cup (6 g) toffee bits
- Pinch fleur de sel, for sprinkling
- Preheat oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until completely smooth and there are no lumps. Add the egg and whisk until it is thoroughly combined. Add the vanilla extract and salt and whisk to incorporate.
- Using a rubber spatula, stir in the flour and baking powder until most of the dry ingredients have been absorbed, then add the chocolate chips and toffee bits. Stir until there are no streaks of flour remaining.
- Turn the batter out into the prepared pan and spread into an even layer (the batter will be thick, like cookie dough). Sprinkle with a pinch of fleur de sel. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few plush crumbs attached. Allow the blondies to cool completely before cutting and serving. They can be stored in an airtight container at room temperature for up to 4 days.
Notes
Note: This recipe can be doubled and baked in a 9x13-inch baking dish. Nutritional values are based on one serving
- Yield: 9 blondies
- Prep: 10 minutes
- Cook: 18 minutes
- Total: 30 minutes
Ingredients
- ½ cup ( 113.5 g ) unsalted butter, melted
- ¾ cup ( 165 g ) light brown sugar
- 1 egg
- 1½ teaspoons ( 1.5 teaspoons ) vanilla extract
- ¼ teaspoon ( 0.25 teaspoon ) fleur de sel, or other flaked sea salt
- 1 cup ( 125 g ) all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- 1 cup ( 180 g ) semisweet chocolate chips
- ½ cup ( 6 g ) toffee bits
- Pinch fleur de sel, for sprinkling
Method
- Preheat oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until completely smooth and there are no lumps. Add the egg and whisk until it is thoroughly combined. Add the vanilla extract and salt and whisk to incorporate.
- Using a rubber spatula, stir in the flour and baking powder until most of the dry ingredients have been absorbed, then add the chocolate chips and toffee bits. Stir until there are no streaks of flour remaining.
- Turn the batter out into the prepared pan and spread into an even layer (the batter will be thick, like cookie dough). Sprinkle with a pinch of fleur de sel. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few plush crumbs attached. Allow the blondies to cool completely before cutting and serving. They can be stored in an airtight container at room temperature for up to 4 days.
