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    Home » Recipes » Brownies & Bars

    Brown Butter Salted Toffee Blondies

    Published: Apr 9, 2021 · Modified: Sep 1, 2022 by brooke · This post may contain affiliate links · 15 Comments

    65 shares
    Jump to Recipe

    These brown butter salted toffee blondies have the best buttery-carmel-nutty-salty flavor, and a perfectly chewy texture. And the bonus is they're so easy to make!

    When I think about blondies my mind goes directly back to 7th grade Home Economics where my teacher told us these were one of the easiest things to make that always turned out well. And here I am 30 years later still loving the simplicity of a blondie. But I have elevated them a bit by browning the butter and adding some toffee chips and salt.

    WHAT MAKES A BLONDIE?

    My kids always say these are just a brownie without the chocolate, but the texture doesn't seem like a brownie to me. Blondies are generally a little more dense and chewy than a brownie. A blondie is a good mix of butter and brown sugar. And I've added a small amount of turbinado sugar as well because I love the added texture that gives to baked goods.

    WHAT INGREDIENTS YOU'LL NEED TO MAKE THESE BROWN BUTTER SALTED TOFFEE BLONDIES

    • Butter
    • Dark brown sugar
    • Turbinado sugar
    • Eggs
    • Vanilla
    • Flour
    • Baking powder
    • Salt
    • Heath toffee bits
    • Flaked sea salt

    HOW TO BROWN BUTTER

    Browning butter may sound like a daunting task to someone who’s never done it before, but it’s not hard at all. And I promise once you try it and smell it you’ll never want it another way again. 

    Put ½ cup of butter (1 sticks) in a large saucepan over medium heat. You are going to want to stir it while it cooks, go past boiling, and past foaming, til it turns a nice golden brown with a nutty smell. Make sure you are keeping an eye on it because it goes from the perfect brown to burnt fairly quickly. 

    Once you have finished browning the butter, pour all of it, even the brown bits on the bottom, into a glass bowl. Put into the fridge and let it solidify until it is a nice soft butter.

    HOW TO MAKE THE BLONDIES

    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.
    2. Preheat oven to 350 F. Line and spray and 8x8 baking dish with parchement paper.
    3. Once butter has solidified again, add both sugars and mix on medium-high speed until combined. Don't be alarmed, it will have a gritty texture from the browned butter.
    4. Add eggs one at a time, mixing between each. Add vanilla and mix.
    5. Mix in dry ingredients until just combined, and then stir in the toffee bit by hand.
    6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely before cutting for a perfect square.

    VARIATIONS THAT CAN BE ADDED FOR THESE BLONDIES

    • Nuts
    • White chocolate chips
    • Dried fruit
    • Chocolate chips or chunks
    • Nothing at all

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

    brown butter salted toffee blondies stacked on top of each other.

    Brown Butter Salted Toffee Blondies

    brooke
    These brown butter salted toffee blondies have the best buttery-carmel-nutty-salty flavor, and a perfectly chewy texture. And the bonus is they're so easy to make!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    1 hour hr
    Course Dessert
    Cuisine American
    Servings 12
    Calories 288 kcal

    Ingredients
     
     

    • ½ cup butter browned
    • 1 cup dark brown sugar can also use light
    • ¼ cup turbinado sugar
    • 2 large eggs
    • 1 teaspoon vanilla
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ¾ teaspoon salt
    • ¾ cup heath 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.
    • Preheat oven to 350 F. Line and spray and 8x8 baking dish with parchement paper.
    • Once butter has solidified again, add both sugars and mix on medium-high speed until combined. Don't be alarmed, it will have a gritty texture from the browned butter.
    • Add eggs one at a time, mixing between each. Add vanilla and mix.
    • Mix in dry ingredients until just combined, and then stir in the toffee bit by hand.
    • 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 for a perfect square.

    Notes

    Feel free to omit the toffee bits, or add chocolate chips instead, or even nuts. I just love the way it tastes all caramely and salty. 
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
    These store so well in an airtight container for a few days, or in the freezer for a few months. Not that they'll last that long.

    Nutrition

    Calories: 288kcalCarbohydrates: 40gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 67mgSodium: 277mgPotassium: 59mgFiber: 1gSugar: 31gVitamin A: 452IUVitamin C: 1mgCalcium: 44mgIron: 1mg
    Keyword bars, blondies, brown butter, salted, toffee
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Heather

      April 11, 2021 at 5:14 pm

      Making these right now. They look delicious! Do I just add the flaked sea salt after they are baked? Or before? Thanks!

      Reply
      • brooke

        April 11, 2021 at 5:17 pm

        After! Sorry I didn't make that clear.

        Reply
        • Shelby

          April 13, 2021 at 1:52 pm

          They look so good! Would it be okay to use regular sugar instead of the turbinado??

          Reply
          • brooke

            April 13, 2021 at 2:13 pm

            Yes! That would work just fine.

            Reply
    2. Amanda Rinderer

      July 08, 2021 at 2:11 pm

      5 stars
      These were really easy and tasted excellent. I made them exactly as recipe states.

      Reply
      • brooke

        July 08, 2021 at 2:15 pm

        I'm so glad you loved them! Thanks for taking the time to let me know and leave a review!

        Reply
    3. Kallie

      November 07, 2021 at 4:28 pm

      5 stars
      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!!

      Reply
      • brooke

        November 07, 2021 at 5:27 pm

        I'm so glad these are what hooked you! And I love the idea of twix in here, that's my favorite candy bar!

        Reply
    4. Lindsay

      November 07, 2021 at 8:28 pm

      5 stars
      I will definitely be making these again!!

      Reply
    5. Layne

      November 20, 2021 at 12:06 pm

      5 stars
      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,

      Reply
      • brooke

        November 21, 2021 at 5:11 pm

        Thank you so much Layne! So glad you love them. Love all the variations too! A good base for any of the above!

        Reply
    6. Amy Gerber

      June 28, 2023 at 10:16 am

      how do these freeze?

      Reply
      • brooke

        June 28, 2023 at 9:21 pm

        They freeze great!

        Reply
    7. Rebecca Bell

      September 17, 2023 at 4:35 pm

      5 stars
      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!

      Reply
      • brooke

        September 17, 2023 at 10:36 pm

        Yay!! Thank you SO much!!!

        Reply

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