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Chewy Nutty Toffee Blondies


For blondie:

  • 8 Tablespoons 1 stick unsalted butter
  • 3/4 cup light brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup bread flour or all purpose
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped toasted walnuts
  • 1/4 cup toffee chips I used Heath

For topping:

  • 1/4 cup semi-sweet chocolate chips I used mini chips
  • 1/4 cup chopped toasted walnuts
  • 1/4 cup toffee chips


  1. Preheat oven to 350 degrees F. Line an 8" x 8" square pan with heavy duty foil and spray with cooking spray.
  2. Melt butter in a large mixing bowl in the microwave. Allow to cool for 10 minutes.
  3. Whisk in sugars, then egg and vanilla until fully combined and creamy.
  4. Add flour, baking powder and salt. Switch to a spoon or spatula and stir until just combined. I leave streaks of flour at this step, since it will be further combined in the next.
  5. Add in chocolate chips, walnuts and toffee chips and stir until evenly distributed.
  6. Spread evenly into prepared pan.
  7. Sprinkle each of the 1/4 cups of chocolate chips, walnuts and toffee chips on top of the batter.
  8. Bake for about 22-27 minutes or until top is lightly golden. Be careful not to overbake or you will have a dry blondie. Mine was done in 25 minutes.
  9. Allow to cool completely. Use foil to pull blondie out of pan. Slice and serve.

Recipe Notes

*You can use a 9 X 9" pan if you need to, but I think the texture is partly dependent upon the smaller pan, which makes for a thicker blondie.

*I didn't toast the walnuts that I sprinkled on top since they were exposed and would toast in the oven anyway.

*I mentioned I might like to try a little less chunkiness next time. For that, I would probably reduce the chocolate chips to 1/2 cup and nuts to 1/4 cup for the part you mix in (keeping toffee the same.) Then, for toppings, I would reduce nuts and toffee chips to 2 Tablespoons each, keeping chocolate the same. If I try that and like it better, I'll report back. Recipe adapted from Cook's Illustrated

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