I found this recipe 8 years ago…and even though I have made a lot of bloodies since then, I have yet to find a chocolate chip blondie that is better than this one. It has all the right elements of a perfect blondie, and then a little something extra. The soft and chewy base is filled with chocolate chips and then topped with a sweet toffee glaze and crunchy toffee bits. It is really something special.
Chocolate Chip Toffee Blondies
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 2 1/2 cups firmly packed brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon of salt
- 12 oz. semi-sweet chocolate chips
- 1 1/2 tablespoons unsalted butter
- 1/4 cup whole milk
- 1 1/2 cups plus 2 tablespoons powdered sugar
- 1/3 cup firmly packed light brown sugar
- 1/3 cup toffee pieces
for the blondies:
- Preheat the oven to 350 degrees. Butter or PAM the bottom of a 13 x 9 baking pan.
- In a bowl with an electric mixer, beat butter and sugar until smooth and creamy.
- Add eggs and vanilla, mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Once mixed, add to butter and sugar mixture on low speed until just combined.
- Stir in chocolate chips with a rubber spatula and spread batter evenly in the pan.
- Bake the blondies 25 to 30 minutes, or until the center is no longer runny when tested with a wooden skewer.
for the topping:
- While the blondies are baking, make the topping.
- In a small saucepan, heat the butter and milk over medium heat until the butter is melted.
- Once melted, stir in powdered sugar and brown sugar. Mix until the sugars are melted.
- Increase heat to medium-high and let simmer until it thickens. (About 5 minutes)
- Once the blodnies are out of the oven, use a wooden skewer or fork to poke holes in the blondies.
- Pour topping over the blondies and then sprinkle toffee pieces on top.