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This rich blend of chewy blondies loaded with chocolate chips and toffee bits has become my go-to recipe for potlucks and family gatherings. The fleur de sel adds that perfect contrast to the sweetness, creating an irresistible treat that disappears within minutes whenever I make it.
I discovered this recipe during a baking marathon one rainy weekend, and it has since become my signature dessert. Even my neighbor who claims not to have a sweet tooth asks for these blondies specifically at our block parties.
Ingredients
- Unsalted butter: Creates a rich base and allows better control of salt levels
- Light brown sugar: Provides that classic caramel flavor essential for true blondies
- Egg: Binds everything together while adding moisture
- Vanilla extract: Enhances all the other flavors in subtle but important ways
- Fleur de sel or flaked sea salt: Crucial for that sweet salty contrast
- All purpose flour: Works perfectly for the right texture
- Baking powder: Gives just enough lift without making them cakey
- Semisweet chocolate chips: Offer the perfect chocolate balance
- Toffee bits: Add delightful crunch and butterscotch notes
Step-by-Step Instructions
- Prepare Your Pan:
- Preheat your oven to 350°F and line an 8 inch square baking dish with parchment paper leaving overhang on the sides for easy removal. The parchment is not optional as these blondies tend to stick otherwise.
- Create The Base:
- Whisk melted butter and brown sugar together vigorously until completely smooth with no lumps whatsoever. This step is critical for that perfect chewy texture. The mixture should look like liquid caramel when properly combined.
- Add Wet Ingredients:
- Add the egg and whisk until fully incorporated. The mixture will become slightly lighter in color and thicker. Follow with vanilla extract and salt whisking until evenly distributed throughout the batter.
- Incorporate Dry Ingredients:
- Gently fold in flour and baking powder with a rubber spatula until most of the dry ingredients are absorbed. Do not overmix at this stage or your blondies will become tough.
- Add The Stars:
- Add chocolate chips and toffee bits to the batter and fold gently until they are evenly distributed with no streaks of flour remaining. The batter will be quite thick almost like cookie dough.
- Bake To Perfection:
- Spread the thick batter evenly in your prepared pan using the spatula to push it into the corners. Sprinkle the top with a pinch of fleur de sel for that gourmet finish. Bake for 18 to 20 minutes until a toothpick comes out with just a few moist crumbs.
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The toffee bits are my absolute favorite ingredient in this recipe. They melt slightly during baking creating pockets of butterscotch goodness throughout the blondies. I once made these for my daughter's birthday instead of cake and they were such a hit that it's become our family tradition.
Cutting and Serving Tips
Allow these blondies to cool completely before cutting. I know it's tempting to dig in right away but patience yields cleaner cuts and better texture. Use a sharp knife and wipe it clean between cuts for professional looking squares. For extra precision chill them for 30 minutes before cutting.
Storage Solutions
These blondies stay wonderfully fresh in an airtight container at room temperature for up to 4 days. For longer storage you can freeze them for up to 3 months. Place them in a single layer with parchment between layers if stacking. Thaw at room temperature for about an hour before serving.
Customization Ideas
These blondies are incredibly versatile. Try swapping milk chocolate chips for semisweet or use a mix of dark and white chocolate for visual contrast. Toasted nuts like pecans or walnuts make a wonderful addition. You can also substitute butterscotch chips for the toffee bits if you prefer. During the holidays I sometimes add a sprinkle of cinnamon for warmth.
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Frequently Asked Questions
- → Can I double the blondie batch?
Yes! Double the ingredient quantities and bake in a 9x13-inch pan. Adjust cooking time as needed.
- → What type of chocolate chips work best?
Semisweet chocolate chips are ideal for balancing sweetness, but dark or milk chocolate chips can also be used.
- → Can I substitute fleur de sel?
Yes, any flaked sea salt can replace fleur de sel for similar results.
- → How do I store these blondies?
Store the blondies in an airtight container at room temperature for up to four days.
- → Can I make these blondies gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking mix.