Brown butter salted toffee blondies are one of those recipes I keep coming back to because the flavor combination is just so good. You get the nutty depth of brown butter, the richness of dark brown sugar, crunchy toffee bits in every bite, and that salty finish on top. They are so simple to make, but the flavor is so much more!
If you've never browned butter before, don't let it scare you. It sounds fancy but it's truly just melting butter and letting it go a little longer. The result is this deep, caramel-nutty flavor that makes every bite taste like it came from a bakery. I use it in so many of my bakes because it makes such a difference with almost no extra work.
My brown butter oatmeal cookie bars are proof that the technique is worth it every single time. If you love those, you are going to love these blondies just as much.
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Why You Will Love This Recipe
- Brown Butter: That nutty, caramel depth is what sets these apart from a basic blondie. It's one extra step that makes a big difference.
- Easy to Make: One bowl, no mixer, and no chilling required. They're straightforward and totally doable on a weeknight. And a great one to have kids help with!
- Salty Sweet Combo: The toffee bits and flaked salt on top make every bite feel balanced and interesting.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You'll brown the butter for this recipe, which adds so much flavor. Make sure you let it cool and thicken up a bit before mixing or it can affect the texture of your blondies.
- Dark Brown Sugar: I love using dark brown sugar here because it adds a richer, deeper molasses flavor. Light brown sugar works too if that's what you have.
- Turbinado Sugar: This adds a subtle crunch and helps create those slightly crisp edges. Granulated sugar can be subbed in.
- Toffee Bits: I love making my homemade toffee bits that only take 3 ingredients and 15 minutes, but you can also buy them in the baking aisle.
- Flaked Sea Salt: Don't skip this. Maldon is my favorite for finishing any baked good.
Step by Step Instructions
- Step 1: Brown the butter; In a small saucepan set over low-medium heat, melt butter and then continue to cook until it turns a copper/brown and smells wonderful and nutty. Make sure you are continuing to stir while it's cooking down. It will melt, and then foam before it browns. Keep an eye on it because it will go from brown to burned fairly quickly. Once done, place in a bowl and into the fridge to cool and thicken up a bit, about 15-30 minutes.
- Step 2: Mix together cooled butter with brown and granulated sugar until combined. Add in eggs and vanilla and mix again.
- Step 3: Mix in flour, baking powder and salt, followed by toffee bits.
- Step 4: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.Sprinkle with flaked salt after pulling out of the oven. Cool completely before cutting with a plastic knife for a clean lines.
Expert Baking Tips
- Watch your butter closely when browning. It will go from perfectly golden to burnt pretty fast, especially once it starts to foam. Stir constantly and pull it off the heat as soon as it smells nutty and looks golden.
- Do not skip the cooling time before cutting. I know it's tempting, but cutting too early will give you a gooey mess instead of clean bars. Cutting with a plastic knife also makes a big difference for clean lines.
- Feel free to mix in ½ cup of chocolate chips alongside the toffee bits. My brown butter chocolate chip cookies use a similar base and the combo is always a crowd pleaser.
FAQ
Yes! Light brown sugar will work just fine. The bars will be a little less deep in flavor but still totally delicious.
You can skip it and just melt the butter, but I really encourage you to try it. The brown butter is what gives these blondies that bakery-level flavor that makes them stand out. It only adds about 5 minutes.
Yes, a 1:1 gluten free flour swap works great in this recipe.
Storing & Freezing
Brown butter salted toffee blondies can be stored in an airtight container at room temperature for 3-4 days. They stay chewy and fresh for days, which makes them great for prepping ahead for a party or event.
These blondies also freeze really well. Place cut bars in an airtight container or zip lock bag and freeze for up to 3 months. Just let them thaw at room temperature before serving. You can also freeze the whole pan uncut, just wrap it tightly and freeze, then thaw and slice when you're ready.
My double chocolate fudge brownies are another one that freeze beautifully if you're looking for a make-ahead chocolate option alongside these.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Brown Butter Salted Toffee Blondies
Ingredients
- ½ cup (113.5 g) salted butter browned
- 1 cup (220 g) dark brown sugar can also use light
- ¼ cup (50 g) turbinado sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup (140 g) all-purpose flour can use gluten free flour
- ¾ teaspoon (0.75 teaspoon) baking powder
- ¾ teaspoon (0.75 teaspoon) salt
- ¾ cup (177.44 g) toffee bits
- flaked sea salt
Instructions
- Brown the butter: In a small saucepan set over low-medium heat, melt butter and then continue to cook until it turns a copper/brown and smells wonderful and nutty. Make sure you are continuing to stir while it's cooking down. It will melt, and then foam before it browns. Keep an eye on it because it will go from brown to burned fairly quickly. Once done, place in a bowl and into the fridge to cool and thicken up a bit, about 15-30 minutes.
- Preheat oven to 350 F. Line and spray and 8x8 baking dish with parchement paper.
- Mix together cooled butter with brown and granulated sugar until combined. Add in eggs and vanilla and mix again.
- Mix in flour, baking powder and salt, followed by toffee bits.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.Sprinkle with flaked salt after pulling out of the oven. Cool completely before cutting with a plastic knife for a clean lines.
Heather
Making these right now. They look delicious! Do I just add the flaked sea salt after they are baked? Or before? Thanks!
brooke
After! Sorry I didn't make that clear.
Shelby
They look so good! Would it be okay to use regular sugar instead of the turbinado??
brooke
Yes! That would work just fine.
Amanda Rinderer
These were really easy and tasted excellent. I made them exactly as recipe states.
brooke
I'm so glad you loved them! Thanks for taking the time to let me know and leave a review!
Kallie
These are next level. It was the first recipe I’ve made from The Salted Sweets, and I was hooked ever since! The brown butter gives an extra depth of flavour that makes the extra step so worth it. I’ve made them with chocolate chips, skor bits, cut up twix/mars bars and all are to die for!!
brooke
I'm so glad these are what hooked you! And I love the idea of twix in here, that's my favorite candy bar!
Lindsay
I will definitely be making these again!!
Layne
I’ve made these three times and am about to make a fourth— I’ve added half salted caramel chips, half white chocolate chip, and walnuts instead of pecans and all three variations turned out delightfully tasty,
brooke
Thank you so much Layne! So glad you love them. Love all the variations too! A good base for any of the above!
Amy Gerber
how do these freeze?
brooke
They freeze great!
Rebecca Bell
Ive made these twice in the last 2 weeks and they've gotten rave reviews both times. They are out of this world. As a matter of fact, everything I've made on your site is SO good! Thanks Brooke!
brooke
Yay!! Thank you SO much!!!
Laura
These bars are sooo good! They’ve quickly become a favorite!!