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Irresistible Brown Butter Toffee Blondies with Sea Salt

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Chewy and tender blondies with a nutty brown butter flavor, pockets of gooey toffee bits, and a perfect pinch of flaky sea salt to balance the sweetness. Easy to make and perfect for homemade treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (120g) toffee bits (Heath or Skor recommended)
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and then turns golden brown with nutty aromas. Once it smells like toasted nuts and you see brown flecks, remove from heat and let cool slightly.
  2. Mix sugars and eggs: In a large bowl, whisk together 1 cup (200g) brown sugar and 1/4 cup (50g) granulated sugar. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. Slowly pour in the warm browned butter while mixing to combine fully.
  3. Combine dry ingredients: In a separate bowl, sift together 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Bring batter together: Gradually fold the dry ingredients into the wet mixture with a rubber spatula. Mix just until combined to avoid toughness.
  5. Add toffee bits: Gently fold in 3/4 cup (120g) toffee bits, saving a few to sprinkle on top before baking.
  6. Prepare baking pan and bake: Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Pour batter into the pan and smooth the top. Sprinkle remaining toffee bits and a generous pinch of flaky sea salt evenly over the surface. Bake at 350°F (175°C) for 25 to 30 minutes, or until edges are golden and a toothpick inserted near the center comes out with moist crumbs.
  7. Cool and slice: Let blondies cool completely in the pan on a wire rack. Use the parchment overhang to lift them out and cut into 16 squares.

Notes

Brown the butter carefully to avoid burning; watch for golden color and nutty aroma. Use room temperature eggs for better mixing. Fold in toffee bits gently to maintain texture. Sprinkle flaky sea salt on top for flavor contrast. Tent with foil if edges brown too fast. Cool completely before slicing for clean cuts.

Nutrition

Keywords: brown butter blondies, toffee blondies, sea salt blondies, easy homemade treats, chewy blondies, toffee bits dessert

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