Short on time but still craving something sweet? Look no further than these rich, gooey One-Bowl Toffee Blondies! This easy recipe requires minimal ingredients and only one bowl, so you can have delicious, homemade treats in a flash. Whether you’re entertaining guests or just want a quick dessert fix, these blondies are the perfect solution.
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Calling all toffee lovers! This recipe combines the chewy, buttery texture of a classic blondie with crunchy, slightly salty toffee for an irresistible combination. They’re sweet, salty and perfect for an after-dinner treat or for any occasion when you want to whip up something with minimal effort. We’re talking one bowl, less than 15 minutes to prepare and 35 minutes to bake.
Read on for the ingredients and step-by-step instructions, plus all of my tips and tricks for the perfect bake. Plus, I’m sharing my favorite variations to make them your own. So grab your bowl and get ready to wow your friends and family with these heavenly toffee blondies!
Why You’ll Love Them
- Quick, easy and totally foolproof.
- Dense, chewy and buttery.
- Sweet and salty.
- Made with a handful of pantry ingredients.
- One bowl = cleanup is a breeze!
These blondies are my go-to treat for the very reason that they are the easiest dessert to make when supplies are limited. With a couple of eggs, butter, and a quick pantry raid, you’ll be well on your way to these soft and chewy treats.
- Butter: Melted butter yields the chewiest texture. This is true for brownies, too!
- Sugar: You’ll need both light brown sugar and granulated sugar. Granulated sugar adds structure, whereas brown sugar gives a soft and chewy texture. For even more moisture and rich flavor, use dark brown sugar.
- Eggs: Two eggs bind everything together and create a dense, chewy blondie.
- Vanilla extract: Adds depth of flavor. Use homemade vanilla extract if you have it!
- All-purpose flour: This sturdy flour is needed to give the batter structure. Always spoon and level your flour so you don’t end up with greasy (under-measured) or dry (over-measured) blondies.
- Baking powder: Helps the blondies rise.
- Kosher salt: I prefer fine-grain salt over coarse when baking because it quickly gets dispersed into the ingredients.
- Toffee bits: The star of this delicious dessert!
- Large-flake sea salt: This is optional, but I highly recommend topping off your blondies with a light sprinkling of sea salt to balance out the sweetness.
All you need is a large bowl, a whisk and a rubber spatula–no fancy mixer or other equipment required.
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over two sides. Coat the paper with cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar and sugar. Then whisk in the eggs and vanilla extract.
- Stir in the flour, baking powder and kosher salt, and then fold in ¾ cup toffee bits.
- Pour the batter into the prepared pan, smoothing it into an even layer. Sprinkle the remaining ¼ cup of toffee bits on top.
- Bake the blondies for 35 to 40 minutes, until a toothpick inserted comes out clean.
- Let the pan cool completely then remove the baked blondies using the parchment paper overhang. Top with sea salt then dig in!
I love serving these toffee blondies with a scoop (or three!) of vanilla ice cream and a drizzle of homemade butterscotch sauce for a truly impressive treat.
Now that you have the basic recipe, it’s time to get creative with some variations! Here are a few ideas to try out:
- Nutty Blondies: Stir in your favorite chopped nuts, such as pecans or almonds, for added texture and flavor.
- Leftover Candy Blondies: Grab whatever candy you have stashed in your cupboard for a delicious twist on this classic dessert.
- Chocolate Chip Blondies: Fold in semisweet chocolate chips (or chunks!) for a classic combination that never disappoints.
- Swap out the toffee bits completely and use a different mix-in, such as dried cranberries, shredded coconut, or even peanut butter chips.
- Peanut Butter Blondies: Swirl peanut butter into the batter or add peanuts and peanut butter chips for a rich, nutty twist.
- Salted Caramel Blondies: Swirl salted caramel sauce on top of the batter before baking for an indulgent, salty-sweet treat.
- If you prefer a gooey center, slightly underbake the blondies by a minute or two.
- Use high-quality toffee bits for a rich, buttery flavor.
- For an extra decadent touch, drizzle melted chocolate over the cooled blondies before cutting them into squares.
- Check out my top three techniques for how to cut brownies cleanly to guarantee your blondies have clean edges.
- Once cool, store blondies in an airtight container at room temperature for up to five days.
- To freeze, wrap the sliced blondies tightly in plastic wrap and freeze in a single layer on a sheet pan until firm. Then transfer to an airtight container or resealable freezer bag. Freeze for up to three months. When ready to serve, remove the bars from the freezer and thaw fully in the refrigerator or at room temperature.
Recipe FAQs
The main difference between brownies and blondies is the ingredients. Brownies get their intense chocolatey flavor from cocoa butter and usually only call for granulated sugar. Blondies, however, are made with vanilla extract and brown sugar, which adds moisture, chewiness and rich molasses flavor.
Insert a toothpick into the center. It should come out with a few moist crumbs. Similar to brownies, it’s important to not overbake blondies or they’ll be dry and tough.
No, I don’t recommend storing blondies in the fridge as it will dry them out. For moist, chewy blondies store them in an airtight container at room temp.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup toffee bits, divided
- Large-flake sea salt, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over two sides. Coat the paper with cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar and sugar.
- Whisk in the eggs and vanilla extract.
- Stir in the flour, baking powder and kosher salt, and then fold in ¾ cup toffee bits.
- Pour the batter into the prepared pan, smoothing it into an even layer. Sprinkle the remaining ¼ cup of toffee bits on top.
- Bake the blondies for until a toothpick inserted comes out clean, 35 to 40 minutes.
- Let the pan cool completely then remove the baked blondies using the parchment paper overhang. Top with sea salt (optional) then slice and serve.
Kelly's Notes:
- If you prefer a gooey center, slightly underbake the blondies by a minute or two.
- For an extra decadent touch, drizzle melted chocolate over the cooled blondies before cutting them into squares.
- Once cool, store blondies in an airtight container at room temperature for up to five days. To freeze, wrap the sliced blondies tightly in plastic wrap and freeze in a single layer on a sheet pan until firm. Then transfer to an airtight container or resealable freezer bag. Freeze for up to three months. When ready to serve, remove the bars from the freezer and thaw fully in the refrigerator or at room temperature.
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Blondie batter adapted from YumSugar.
Would the texture of these blondies be cakey or fudgy (ok, there’s no chocolate in it to make it fudgy but you know what I mean, right? LOL)
Haha yes I do know what you mean! They’re definitely more on the fudgy side. “Dense” sounds negative but they are super moist and much more like a cookie bar texture rather than cake. Hope that helps!
These blondies taste great, and they are perfectly soft and chewy.
I’m so glad you enjoyed the recipe, Beth!
I made these for a graduation party yesterday. I didn’t have parchment paper (out for some odd reason…) so I lined with foil and buttered the heck out of it. Worked out great and the best part were the crusty edges which for some odd reason I decided to keep at home. Made approx 18 mini blondies which was perfect. the house smelled heavenly – who doesn’t love brown sugar and butter?
Keeping in the arsenal
Awesome! So glad you enjoyed the recipe, Aletta!
I love these cookies. Thank you, Kelly.
I always follow a similar recipe but stick with a ratio of everything in 2’s, 2 sticks butter, 2 cups brown sugar, 2 large eggs, etc. But the tweaks with the bakers superfine sugar and the toffee bits, OMG the toffee bits!! Too amazing! How did this never cross my mind??? I never add chocolate chips but occasionally white choc chips. So white chocolate chips mixed in and toffee bits on top…. THE BEST I’VE EVER MADE!!! THE BEST!! And thankfully, too rich for me to devour in only a day or two :)
I made these and they came out awesome!!! and they’re super easy. Thanks so much!
I’ve been looking for a recipe of a moist and chewy blondies. Could this be the one? May I know what texture you got from this or should I lessen the flour a bit? Thanks.
Veuve in the fridge is all you really need!
Being that my fridge looks very similar to yours and making these Blondies has won out over pizza delivery…the oven is preheating! This blondie is having Blondies for dinner.
You’re inspiring me to clean my fridge, lol. :-) But even more so you’re inspiring me to parlay than open bag of toffee pieces I have in the pantry into these terrific blondies!
Haha, thank you Kathy! I could not resist sharing your Grilled Pumpkin Pie recipe – you are a genius!
Everyone loves a fridge shot! These blondies look fantastic, too!
Thanks for reaching out on Twitter..got to know about this wonderful blog. The Blondies look so gooey and delightful!
So great connecting, and I look forward to staying in touch!
I truly believe that it’s moments like these that truly end with the best things. I cannot get over how heavenly these look!
Thanks, Kamran!
Once on a first date a guy asked me the contents of my fridge. With the exception of some homemade soup, my answer was pretty similar to your photo! (We’re still together, so I guess he wasn’t that appalled).
Toffee blondies will be making their way into my kitchen really soon! These look delish!
I love this story :) Thanks so much for sharing, and enjoy the blondies!
These look SO good! I am bookmarking this one!