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TOFFEE CHIP BLONDIES – Soft and chewy cookie bars speckled with a winning combination of toffee chips and chocolate chunks. They come together fast with minimal ingredients but taste like the best part of any weekend.
They’re bursting with the buttery brown sugar flavor blondies are known and loved for with little crunchy bites of Heath toffee bits and chocolate.
They take all of 10 – 15 minutes to make and a mere 25 minutes to bake. Perfect for a busy day when you want a treat without spending a lot of time in the kitchen.<–That was me.
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This is me now–> with a blondie in one hand and my feet up.
The best of both worlds.
TOFFEE CHIP BLONDIES
Soft and chewy cookie bars speckled with a winning combination of toffee chips and chocolate chunks.
Ingredients
- 1 + ½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted and cooled
- 1 + ½ cups packed light brown sugar
- 2 large eggs lightly beaten
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 + ¼ cups Heath chocolate toffee chips milk or dark, plus more for the top, optional
- 1 cup chocolate chunks semi-sweet or dark, plus more for the top, optional
Instructions
- Preheat the oven to 350° F and line a 9x13-inch pan with parchment paper or foil leaving an overhang on the sides. Coat with baking spray.
- In a medium bowl whisk the flour, baking powder, and salt together.
- In a separate large bowl whisk the melted butter and brown sugar together. Whisk in the eggs and vanilla until well combined.
- Add the dry ingredients and mix gently just until combined.
- Mix in the toffee and chocolate.
- Scoop into the pan and spread out evenly. Sprinkle the top with a few chips/chunks if you like.
- Bake 22 to 25 minutes until the edges are lightly browned and the center is set. Cool on a wire rack.
- Lift to a cutting board and slice into squares or rectangles. Store leftovers tightly covered in a cool, dry place 3 - 4 days. They start to dry out after that.
Nutrition
Serving: 1grams
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