Salted Chocolate Chip and Toffee Blondies
These Salted Chocolate Chip and Toffee Blondies are a sweet and salty delight! Rich, chewy, and oh-so-decadent, they're perfect for any occasion.
Servings: 12 servings
Ingredients
- 113.5 g unsalted butter melted
- 165 g light brown sugar
- 1 large egg
- 1.5 teaspoons vanilla extract
- 0.25 teaspoon fleur de sel or other flaked sea salt
- 125 g all-purpose flour
- 0.5 teaspoon baking powder
- 180 g semisweet chocolate chips
- 6 g toffee bits
- 1 pinch fleur de sel for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides.
- In a mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and fleur de sel.
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Gently fold in the chocolate chips and toffee bits until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes.
- Remove from the oven, sprinkle with a pinch of fleur de sel, and allow to cool before cutting into squares.
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9x9-inch Baking Pan
- Parchment Paper
- Oven
Notes
- Store blondies in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Experiment with different types of chocolate for varied flavors.