Irresistible Dark Chocolate Toffee Blondies: Your New Favorite Chewy, Buttery Treat

Prepare yourself for a truly delightful experience because you are about to discover your new favorite dessert: these incredible Dark Chocolate Toffee Blondies. Imagine a rich, chewy, and exquisitely buttery cookie bar, generously studded with crunchy toffee bits and decadent dark chocolate chips. Each bite offers a harmonious blend of sweet, salty, and a hint of warm vanilla, making these blondies utterly irresistible. They’re a perfect treat for any occasion, whether you need a quick dessert for guests or simply want to indulge your sweet tooth.

What makes these blondies stand out? Beyond their phenomenal taste and texture, they are remarkably easy to prepare. Forget the fuss of scooping and shaping individual cookies; this recipe requires no chilling time and comes together quickly in just one bowl. You simply mix, spread into a 9×9 or 8×8 pan, bake, and enjoy! It’s the ideal solution for getting the deliciousness of cookies without the extra effort.

If you’re a fan of delightful bar recipes, you might also love exploring these other fantastic options:

• The Greatest Brown Butter Snickerdoodle Blondies
• The Best Peanut Butter Nutella Blondies
• The Best Peanut Butter Nutella Blondies

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Why These Dark Chocolate Toffee Blondies Are the Best

These Dark Chocolate Toffee Blondies aren’t just good; they’re truly exceptional. Here’s why they deserve a permanent spot in your baking repertoire:

• Effortlessly Easy to Make: Simplicity is key! This recipe is incredibly straightforward, perfect for bakers of all skill levels. You only need one bowl, minimizing cleanup, and the process is virtually foolproof. Whether you’re a novice or an experienced baker, you’ll find these blondies a joy to prepare.
• Perfectly Soft and Chewy Base: The hallmark of a great blondie is its texture. Ours boasts a delightfully soft and incredibly chewy base that melts in your mouth. Every bite delivers that satisfying, buttery chewiness that will have you reaching for another piece.
• No Chilling Required: Instant gratification at its finest! Unlike many cookie or bar recipes, there’s no need to chill the dough. You can mix your ingredients and pop them straight into the oven, making these an ideal last-minute dessert or a quick weeknight treat.
• Irresistible Toffee Bits: The addition of toffee bits elevates these blondies from great to spectacular. Their buttery, caramel-like crunch offers a fantastic contrast to the soft blondie base and the rich dark chocolate. If you haven’t tried baking with toffee before, prepare to be obsessed! While you can certainly make your own, store-bought toffee bits are a convenient and delicious option. I personally recommend the ones you can find here for consistent quality and ease.

The Delicious Difference: Blondies vs. Brownies

Often, people confuse blondies with brownies, but these delightful bars have their own unique identity. While both are chewy, fudgy bar desserts, the key distinction lies in their base flavor. Brownies are defined by their rich chocolate flavor, derived from cocoa powder or melted chocolate. Blondies, on the other hand, are like the “vanilla” cousin of the brownie. They typically feature a butter and brown sugar base, infused with vanilla extract, giving them a rich, butterscotch-like flavor. This allows other flavors, like the dark chocolate and toffee in this recipe, to truly shine without being overshadowed by a strong chocolate presence. It’s their golden hue and distinct non-chocolate base that give them the name “blondie.”

Essential Ingredients for Dark Chocolate Toffee Blondies

Before you begin your baking adventure, let’s take a closer look at the ingredients you’ll need. For the precise measurements, please refer to the comprehensive recipe card located further down. Using high-quality ingredients and having them prepped correctly is crucial for the best blondie outcome.

• Unsalted Butter: I always opt for unsalted butter. This gives you complete control over the salt content in your dessert, ensuring it’s perfectly balanced. Make sure your butter is melted and then cooled slightly before mixing, as this contributes to the blondies’ chewy texture.
• Brown Sugar: Light brown sugar is my go-to for this recipe. Its molasses content not only adds a deeper, richer flavor but also contributes significantly to the moistness and chewiness of the blondies. Packed brown sugar is essential for accurate measurement.
• Eggs: For optimal results, bring your eggs to room temperature about 30 minutes to 2 hours before baking. Room temperature eggs emulsify better with the other ingredients, leading to a smoother, more uniform batter and a lighter texture in the final product. We’ll use one whole large egg and one large egg yolk, with the extra yolk contributing to an even richer, chewier texture.
• All-Purpose Flour: Unbleached all-purpose flour is my preference. I’m a big fan of Bob’s Red Mill for its consistent quality. Always remember to “spoon and level” your flour – spoon it into your measuring cup and then level it off with a straight edge – to avoid adding too much, which can result in dry, dense blondies.
• Dark Chocolate Chips: The slight bitterness of dark chocolate perfectly complements the sweet, buttery toffee. This pairing creates a sophisticated and balanced flavor profile. While dark chocolate is highly recommended, you can certainly substitute it with milk chocolate or semi-sweet chocolate chips if you prefer, but be aware that using milk chocolate might make the blondies a tad bit sweeter overall. Chocolate chunks can also be used for varied texture.
• Toffee Bits: These little golden nuggets are the star of the show, providing a delightful crunch and a rich, buttery caramel flavor. You can find them in most baking aisles. Using pre-made toffee bits saves a lot of time, but you could also make your own if you’re feeling ambitious.
• Vanilla Extract: Pure vanilla extract is crucial for enhancing the overall flavor profile. It adds warmth and depth, rounding out the sweetness of the sugar and toffee. Don’t skimp on good quality vanilla!
• Cornstarch: A secret ingredient for ultimate chewiness! A touch of cornstarch helps tenderize the gluten in the flour, resulting in a softer, more tender, and chewier blondie.
• Baking Powder: This leavening agent helps the blondies rise slightly, giving them a bit of lightness while maintaining their dense, chewy structure.
• Salt: A small amount of salt is essential to balance the sweetness and enhance all the other flavors in the blondies. It truly makes everything taste better.

Step-by-Step Instructions: How to Bake These Perfect Blondies

You’ll be amazed at how simple it is to create these incredible Dark Chocolate Toffee Blondies. There’s no need for an electric mixer; a whisk and a spatula are all you require! Gather your 8×8 or 9×9 baking pan, parchment paper, two mixing bowls, a whisk, and a rubber spatula. I personally use and recommend this pan, which you can find here for consistent results:

1. Step 1: Prepare Your Pan. Begin by preheating your oven to 350°F (175°C). Take your 8×8 or 9×9 baking pan and line it completely with parchment paper, leaving an overhang on the sides. This overhang will act as “handles” later, making it super easy to lift the cooled blondies out of the pan. Give the parchment paper a light spray with cooking spray to prevent any sticking. Set the prepared pan aside.
2. Step 2: Combine Dry Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is crucial for uniform baking and leavening.
3. Step 3: Whisk Butter and Sugar. In a separate, larger bowl, pour in your melted and slightly cooled unsalted butter. Add the packed light brown sugar. Using your whisk, vigorously whisk these two ingredients together for about 2 minutes. Continue whisking until the mixture becomes lighter in color, smooth, and fluffy. This step incorporates air, which contributes to the blondies’ texture.
4. Step 4: Incorporate Eggs and Vanilla. To the butter and sugar mixture, whisk in the room temperature large egg and the extra large egg yolk. Whisk for about 30 seconds until just combined. Then, add the pure vanilla extract. Continue to whisk vigorously for another 30 seconds; this vigorous whisking helps create that beautiful, shiny, crackly top on your blondies that everyone loves.
5. Step 5: Fold in Dry Ingredients and Mix-ins. Now, it’s time to bring everything together. With a rubber spatula, gently fold the dry ingredients (flour mixture) into the wet ingredients. Mix just until there are no visible streaks of flour remaining. Be careful not to overmix, as overmixing can develop the gluten too much, leading to tough blondies. Finally, fold in the dark chocolate chips and toffee bit pieces until they are evenly distributed throughout the dough.
6. Step 6: Distribute Dough into Pan. Transfer the blondie dough into your previously prepped 8×8 or 9×9 baking pan. Use your rubber spatula to gently and evenly spread the dough across the entire bottom of the pan. Ensure the surface is as flat and uniform as possible for consistent baking.
7. Step 7: Garnish for Extra Appeal. For an extra touch of deliciousness and visual appeal, sprinkle a few additional dark chocolate chips and toffee bits over the top of the unbaked dough. This ensures beautiful pockets of flavor on every slice.
8. Step 8: Bake to Perfection. Place the pan in your preheated oven and bake for 25-28 minutes. Baking times can vary depending on your oven, so keep an eye on them. The blondies are ready when the edges are set and slightly golden, and the center still looks slightly soft and fudgy (a toothpick inserted into the center should come out with moist crumbs, not wet batter). Mine were perfectly done in exactly 27 minutes.
9. Step 9: Cool, Cut, and Serve. This step is crucial! Once the blondies are out of the oven, resist the urge to cut into them immediately. Let them cool completely in the pan before attempting to slice them. Cooling allows them to fully set, making for clean, neat cuts and the perfect chewy texture. For an extra pop of flavor and to elevate the experience, consider sprinkling a pinch of flaky sea salt over the warm blondies right after they come out of the oven.

Expert Baking Tips for These Dark Chocolate Toffee Blondies

Achieving the perfect blondie is all about a few key details. Here are some pro tips to ensure your Dark Chocolate Toffee Blondies turn out absolutely phenomenal every time:

• Use a High-Quality, Light-Colored Pan: This tip is incredibly important for even baking. Darker pans absorb more heat and can cause the edges of your blondies to brown and potentially burn before the center is fully cooked. A light-colored metal pan ensures more even heat distribution, resulting in perfectly baked blondies with soft, non-burnt edges. I found my reliable pan here!
• Always Preheat Your Oven Thoroughly: Don’t just wait for the oven light to tell you it’s at temperature. For consistent baking results, preheat your oven for at least 20-30 minutes before placing your blondies inside. This ensures the oven has reached and stabilized at the correct temperature, preventing uneven baking or a dense texture.
• Spoon and Level Your Flour: Measuring flour accurately is paramount in baking. Scooping flour directly from the bag with your measuring cup can compact it, leading you to add up to 25% more flour than needed. This excess flour can result in dry, crumbly, and cakey blondies instead of soft and chewy ones. Instead, lightly spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife or a straight edge.
• Don’t Overbake: This is perhaps the most crucial tip for chewy blondies. Blondies will continue to set as they cool. If they look completely firm in the oven, they will likely be dry once cooled. Remove them when the edges are set and slightly golden, but the center still appears a little soft and slightly wobbly.
• Bring Eggs to Room Temperature: As mentioned, room temperature eggs emulsify much better with the butter and sugar, creating a smoother, more uniform batter. This leads to a better texture in your finished blondies.
• Quality Ingredients Matter: While a simple recipe, the quality of your butter, chocolate, and vanilla truly makes a difference in the final flavor of these blondies. Invest in good quality ingredients for a superior taste experience.

Customizing Your Blondies: Variations & Add-ins

These Dark Chocolate Toffee Blondies are fantastic as is, but they also serve as a wonderful base for experimentation! Feel free to get creative with your additions to match your personal preferences or what you have on hand:

• Different Chocolates: Instead of or in addition to dark chocolate, try milk chocolate, white chocolate, semi-sweet chocolate, or even a mix of different types of chips or chunks.
• Nutty Additions: For an extra crunch and depth of flavor, fold in chopped pecans, walnuts, almonds, or even macadamia nuts. Toasting them lightly before adding can enhance their flavor.
• Dried Fruits: Introduce a touch of fruitiness with dried cranberries, cherries, or finely chopped apricots.
• Other Candies: Bits of pretzels, M&M’s, peanut butter cups, or chopped candy bars can add fun textures and flavors.
• Flavor Extracts: Experiment with different extracts. A touch of almond extract pairs beautifully with toffee, or a hint of orange zest could brighten the dark chocolate.
• A Swirl of Fun: Swirl in some caramel sauce, peanut butter, or even Nutella into the batter before baking for an extra layer of richness.
• Flaky Sea Salt: A sprinkle of flaky sea salt on top before or after baking can elevate the flavors by providing a delightful contrast to the sweetness.

Storing and Freezing Dark Chocolate Toffee Blondies

Proper storage is key to keeping your delicious blondies fresh and moist for as long as possible.

• Storing at Room Temperature: Once completely cooled, store these Dark Chocolate Toffee Blondies in an airtight container at room temperature. They will remain wonderfully fresh and chewy for up to 5 days. For best results, place a piece of parchment paper between layers if stacking them.
• Serving Them Cold: I know it sounds unusual for baked goods, but these blondies taste surprisingly fantastic when enjoyed cold! The flavors seem to meld and deepen, and the texture becomes even chewier. Don’t knock it till you try it!

Freezing Blondies

If by some miracle you have leftovers – or if you’re planning to bake ahead – these blondies freeze beautifully!

• How to Freeze: Wrap individual blondie squares tightly in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. This double layer of protection helps prevent freezer burn.
• Freezer Life: They can be stored in the freezer for up to 3 months.
• Thawing: When you’re ready to enjoy, simply remove them from the freezer and let them thaw at room temperature for an hour or two. You can also gently warm them in the microwave for a few seconds for a freshly baked feel.

Serving Suggestions for Your Blondies

These Dark Chocolate Toffee Blondies are delightful on their own, but a few simple additions can turn them into an even more decadent dessert experience.

• With Ice Cream: A warm blondie topped with a scoop of vanilla bean, caramel, or even coffee ice cream is pure bliss. The contrast of warm and cold, and the melting ice cream, is simply divine.
• A Dollop of Cream: A swirl of whipped cream or a drizzle of crème fraîche can add a touch of elegance and lightness.
• Coffee or Milk Pairing: Enjoy a blondie with a freshly brewed cup of coffee, a steaming latte, or a tall glass of cold milk. It’s the ultimate comfort pairing.
• Dessert Platter: Cut into smaller squares and arrange on a dessert platter with other treats for a party or gathering. They’re always a crowd-pleaser!

Common Questions About Dark Chocolate Toffee Blondies

Here are answers to some frequently asked questions about making and enjoying these blondies:

• Can I use a different pan size? Yes, you can. An 8×8 pan will result in thicker blondies that might require a few extra minutes of baking time. A 9×13 pan will make thinner blondies, which will bake faster (check around 20-22 minutes). Adjust baking time accordingly, focusing on the doneness cues (set edges, slightly soft center).
• Why are my blondies dry or cakey? The most common culprits are overmixing the dough (which develops gluten too much) or overbaking. Ensure you mix just until the flour disappears and remove the blondies from the oven when the center is still a bit soft. Measuring flour accurately (spoon and level) also helps prevent dryness.
• Can I make these ahead of time? Absolutely! These blondies are a great make-ahead dessert. You can bake them a day or two in advance and store them at room temperature, or freeze them for longer storage as outlined above.
• What kind of toffee bits should I use? Heath Bar Bits or similar toffee bits from the baking aisle work perfectly. Look for ones specifically labeled for baking, as they are often coated to prevent melting completely during baking.
• Why do eggs need to be at room temperature? Room temperature eggs mix more evenly with other ingredients like butter and sugar, creating a smoother, more emulsified batter. This leads to a better texture in your baked goods, making them lighter and more uniform.
• My blondies don’t have a shiny, crinkly top. What went wrong? The shiny, crackly top often comes from whisking the melted butter and sugar vigorously, and then whisking in the eggs and vanilla for a good amount of time, incorporating air and dissolving some sugar. Using brown sugar also helps contribute to this desired texture.

Liked this recipe? Please take a moment to rate it and leave a review so others can discover and enjoy these fantastic blondies too!

If you’re still craving more delightful recipes, here are some of my other favorites:

• The Best And Splendid Glazed Pumpkin Coffee Cake
• The Ultimate Pumpkin Oreo Cake
• The Most Moist Banana Coffee Sheet Cake

Recipe

Dark Chocolate Toffee Blondies

Molly Murphy

Chewy and buttery cookie blondies filled with toffee bits and dark chocolate chips. You will find hints vanilla and tons of toffee flavor.

4 from 7 votes

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Ingredients

 

 

For the bars

• ¾ cup unsalted butter melted and cooled
• 1 cup brown sugar packed
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 1 Tablespoon cornstarch
• 1 teaspoon baking powder
• 1 cup toffee bit pieces
• ¾ cup dark chocolate chips
• 1 teaspoon salt

Instructions

 

For the bars

• Preheat the oven to 350 degrees. Prep a 8×8 or a 9×9 pan by lining with parchment paper and spraying with cooking spray. Set aside.
• In a separate mixing bowl, whisk together the flour, baking powder, and salt.
• In a medium sized bowl, with a whisk, whisk the melted butter and sugar until light and fluffy, about 2 minutes
• Whisk in the egg and egg yolk for 30 seconds and then add the vanilla extract Whisk just until combined.
• With a rubber spatula, fold the flour, cornstarch, baking powder, salt, dark chocolate, and toffee pieces into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.
• Place the dough into the prepped pan and evenly distribute across the pan.
• Garnish with a little extra pieces for chocolate and toffee.
• Bake for 25-28 minutes. Mine took exactly 27 minutes.
• When the bars are done, let them cool completely before cutting. Hint (top with a flaky salt for an extra delicious flavor)

Tried this recipe?Let us know how it was!