While blindly reaching into my cupboard for a napkin, I felt a little bag containing something I couldn’t identify. I pulled out what was a left over half a bag of toffee chips from my brown butter chocolate chip cookies. But it was more than that. It was another chance to bake my way through the remaining six bags of chocolate chips that I had. I recently came across a blondie recipe from just a taste, and adapted it to make toffee chocolate chip blondies.
I have a love/hate relationship with blondies. I love that they are basically vanilla brownies, retaining all of that chewiness that you love from a brownie, as well as that light butterscotch flavor. Unfortunately, they’re usually too sweet. I thought the addition of dark chocolate chips may help. And you know what? They did! They weren’t too sweet at all, and they were just as chewy as I like them. The only thing I missed was that deep, almost caramel/butterscotch flavor. I definitely loved the base of this recipe, but if I were to change one thing, it would be to use all dark brown sugar instead of the brown and granulated combo.
toffee chocolate chip blondies
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
- ¾ cup toffee bits, divided
- ¾ cup dark chocolate chips, divided
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper. In the bowl of a stand mixer beat together the melted butter dark brown and granulated sugars until smooth. Add the eggs and vanilla mixing until well combined. With the mixer on the lowest speed add flour and salt and mix until just combined. Stir in a ½ cup of the toffee bits and ½ cup chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining ¼ cup of toffee bits and ¼ cup chocolate chips over the top of the batter. Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Let the pan cool completely then remove the blondies from the pan. Cut them into squares and serve.