I’m always up for a great blondie, and these toffee chocolate chunk blondies hit every note: chewy, buttery, and studded with rich chocolate and crunchy toffee. They come together quickly in one bowl with no stand mixer and no need to bring ingredients fully to room temperature. In under an hour you’ll have soft, chewy bars with pockets of melted chocolate and toffee throughout.
How to make Toffee Chocolate Chunk Blondies
Gather your ingredients first—this recipe moves fast, so having everything measured and ready makes the process smooth and helps the eggs warm slightly before you add them to the melted butter. Preheat the oven to 350°F and line a 9×9-inch square pan with parchment paper, leaving an overhang for easy removal after baking.
Melt the butter in a medium-to-large microwave-safe bowl. Whisk in the light brown sugar until it starts to dissolve, about one minute. Quickly add the eggs and extra yolk, whisking briskly so the warm butter doesn’t begin to cook them. Continue whisking for 2–3 minutes to incorporate air—this gives the blondies lift since there’s no chemical leavening.
Whisk in the vanilla extract. Then stir in the all-purpose and bread flours along with the salt using a wooden spoon or spatula. Fold in chopped bittersweet or dark chocolate and the toffee bits—leave some larger chocolate chunks and some smaller pieces for texture. Spread the batter evenly into the prepared pan with an offset spatula.
Bake for 23–25 minutes, until the top is set and a toothpick inserted near the center comes out with a few moist crumbs. Let the blondies cool completely in the pan, then lift them out using the parchment overhang and cut into 16 squares. These store well at room temperature for a couple of days or in the refrigerator for longer.
Toffee Chocolate Chunk Blondies
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- Author: Elizabeth Buuck
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Category: Desserts
Description
Soft, chewy blondie bars overflowing with chopped dark chocolate and crunchy toffee. Made in one bowl with no stand mixer required.
Ingredients
Scale
- 1 C Unsalted butter, melted
- 1 3/4 C Light brown sugar
- 2 Large eggs + 1 egg yolk
- 2 tsp Vanilla extract
- 1 C + 2 TBSP All-purpose flour
- 1 C Bread flour
- 1 tsp Salt
- 1 C Chopped bittersweet or dark chocolate
- 1 C Toffee bits, plus extra for topping
Instructions
- Measure and prepare all ingredients so they’re ready.
- Preheat oven to 350°F and line a 9×9-inch pan with parchment paper.
- Melt the butter in a medium to large mixing bowl.
- Whisk in the brown sugar for about 1 minute until it begins to dissolve.
- Quickly whisk in the eggs and extra yolk, whisking vigorously for 2–3 minutes to incorporate air.
- Stir in the vanilla.
- Fold in the all-purpose and bread flours with the salt until combined.
- Fold in the chopped chocolate and toffee bits.
- Spread the batter evenly into the prepared pan.
- Bake 23–25 minutes, then cool completely before lifting from the pan and slicing into 16 squares.
Notes
Whisking the eggs into the warm butter quickly and for several minutes adds air and creates lift without any baking powder or baking soda. For best texture, allow the bars to cool fully before slicing.
If you enjoyed this recipe, try other favorites like Best Ever Chocolate Chip Cookies, Cookie Butter Skillet Brownie, or Dark Chocolate Caramel Cookie Bars.