Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup toffee bits (store-bought or homemade)
If you want to swap things up, feel free to use coconut oil instead of butter for a slightly different flavor and dairy-free option, though you’ll miss that signature nuttiness of browned butter. For a gluten-free twist, a 1:1 gluten-free flour blend works well, but keep in mind the texture may be a bit different. And if you love a little extra crunch, adding chopped pecans or walnuts alongside the toffee bits is a family favorite in our home.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and smells nutty—about 5 to 7 minutes. Watch closely to avoid burning. This is the moment I always pause to take a deep breath and enjoy that warm, cozy aroma that reminds me of my grandmother’s kitchen.
- Transfer the browned butter to a large mixing bowl and whisk in the brown sugar until smooth and well combined.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. This part always feels a little like magic to me—watching the mixture turn glossy and thick as the eggs work their charm.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—no one wants tough blondies!
- Fold in the toffee bits gently, saving a handful to sprinkle on top before baking.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the reserved toffee bits evenly over the surface for that extra crunchy finish.
- Bake for 25 to 28 minutes, or until the edges are golden and a toothpick inserted near the center comes out with just a few moist crumbs. I like to start checking a few minutes earlier, especially since ovens can vary—nothing worse than overbaked blondies!
- Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 12 squares and prepare to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International