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    Home » Bar recipes

    Published on: January 3, 2011 by Janice; Updated on: January 19, 2023 21 Comments

    Chewy salted toffee blondies

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    Skor blondie bars cut into strips so everybody gets a little of the chewy edge

    This easy recipe for toffee blondies is made with browned butter and chopped Skor bar (a toffee chocolate bar), and topped with flaky sea salt for a salty toffee cookie bar treat!

    Skor blondie bars cut into strips so everybody gets a little of the chewy edge. Text overlay over image reads "Chewy sea salt and toffee blondies."
    Jump to:
    • The basic ingredients and ratios
    • Impact of bakeware on texture
    • Getting creative with the add-ins
    • Storage
    • 📖 Recipe

    The basic ingredients and ratios

    Blondies are made with the same basic ingredients as chocolate chip cookies, so you will need:

    • butter
    • sugar (both granulated and brown)
    • eggs
    • vanilla
    • flour
    • salt
    • leavening agents—both baking soda and baking powder are added to the mix of dry ingredients to open up the crumb of the cookie leading to a lighter texture. People who like cake-y cookies tend to favour recipes with baking powder. 

    If you aren't sure the difference between the leavening agents, please read this post about baking soda versus baking powder.

    Gooey versus chewy texture

    People often look for a more gooey texture with blondies, especially when compared to the classic chewy chocolate chip cookies. To achieve that, recipes for blondies use less flour as compared to the eggs and butter in a classic cookie.

    So while the best chocolate chip cookies have 190 grams of flour for every 115 grams of butter and 1 large egg, with a batch of blondies, you can go as low as 125 grams of flour for the same amount of butter and eggs to achieve a softer, more gooey texture in the middle.

    Blondie bars are often underbaked, as with brownies, to achieve a more moist texture in the middle.

    Ingredients measured out to make Skor cookie bars, with browned butter, dark brown sugar, vanilla, an egg, leaveners, salt, flour, and lots of chopped Skor bars.

    A few recipes also use more butter than traditional cookies, 175 grams of butter for every large egg. Again, this leads to a more tender product, though more fat can also make them seem a little greasy.

    There are people who treat blondies like reverse brownies, replacing the melted dark chocolate from the brownie batter with melted white chocolate. That's another option to consider, but this recipe doesn't do that.

    If you wanted to, you would have to factor the sugar and fat that white chocolate would contribute to the blondie batter, thereby adjusting the amount of butter and sugar you add to the recipe. It can get complicated very quickly if you want to go down that road. So for now, we are making blondies that are a variation of the classic chocolate chip cookie recipe. 

    Skor blondies before baking in a 7x11 inch pan.

    Impact of bakeware on texture

    While my best chocolate chip cookie recipe calls for the creaming mixing method of room-temperature butter with lots of sugar to achieve a chewy texture, swapping the softened butter for melted butter will help you achieve a more dense, gooey blondie bar. And melting the butter, you can take it one step further by browning the butter, which ups the flavour of the bars significantly, adding a delicate nutty flavour that can't be beaten!

    Ultimately, the baking method also has an impact on the texture: because blondies are baked in a big square or rectangular baking pan, the pieces in the middle of the pan will be more under-baked, regardless of the ratios you use, because the middle doesn't heat up as much as the edges. If you like under-baked cookies, blondies are the way to go! 

    Hint the baking pan you use to bake your blondies will have an impact on the baking and the final texture. Use a metal pan so they bake faster and rise taller with a more chewy edge. Read all about baking pans to understand the difference between metal and glass bakeware.

    When to take them out of the oven

    Just like with brownies, baking blondies can be tricky when it comes to how long to bake them and when to know they are done. Using a skewer to check if they're done baking will help you get a feel for what's going on in the middle of the pan:

    • if you want a gooey or under-baked centre, you want to take them out of the oven BEFORE the middle sets—the middle should be quite soft still and verging on raw at this point because the blondies will continue to cook for over 10 minutes after you've taken them out of the oven to cool!
    • if you want a chewy centre that is more "baked through," you will bake them longer and use a skewer to feel the texture of the middle—it should be firmer and more set, and the blondies should be golden brown on top too, and not just on the edges.

    Getting creative with the add-ins

    Like with most cookies and brownies, the base recipe of the blondie is a blank canvas for adding in different flavour elements:

    • brown the butter for more flavour before making the cookie dough
    • top with chopped chocolate and fruit, like for these white chocolate and raspberry blondies
    • incorporate chopped candy bars and lots of flaky sea salt, like in the recipe below made with chopped Skor bars.
    • replace the vanilla extract with a splash of bourbon or scotch, which will provide an interesting oak flavour to these blondies, or some vanilla bean paste
    A rectangular pan of Skor blondie bars freshly baked with a striped towel.

    This recipe has a good amount of salt, so if you aren't into the salty-sweet combo, you might want to skip the finishing salt sprinkled on top before baking, and use about half a teaspoon (whisk it in with the dry ingredients). The brown butter adds a pleasantly subtle nuttiness to the blondies.

    Skor blondie bars baked in a rectangular pan and cut into triangular strips.

    Storage

    To store blondies, place them in an airtight container in a cool, dry place. Alternatively, like with chocolate chip cookies, for longer term storage, you can freeze blondies in a single layer in a freezer bag. Defrost them, one at a time, when a craving strikes. Defrost one blondie bar in a low oven for about 10 minutes (usually at 250–275 ºF). The blondie will end up warm and taste just like it was freshly baked.

    Chewy sea salt and toffee blondies cut into long bars on a black wire cooling rack.

    If you love blondies, be sure to check out these other easy bar recipes, including brownies with walnuts (with delightful chewy edges) and easy lemon bars that are so tangy!

    📖 Recipe

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    Skor toffee blondies

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    These toffee blondies are made with chopped Skor bar, browned butter, and flaky sea salt for the ultimate toffeee cookie bar treat!
    Course Dessert
    Cuisine American
    Keyword Skor blondies, Toffee blondies
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings 9
    Calories 369kcal
    Author Janice

    Equipment

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    OXO whisk
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    Sheet pan
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    GIR spatula
    8x8 pan

    Ingredients

    • 190 grams (1½ cups) bleached all-purpose flour for softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
    • 5 mL (1 teaspoon) Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
    • 2.5 mL (½ teaspoon) baking powder
    • 1.25 mL (¼ teaspoon) baking soda
    • 115 grams (½ cup) unsalted butter
    • 150 grams (¾ cup) dark brown sugar
    • 50 grams (¼ cup) granulated sugar
    • 1 (1 ) large egg(s)
    • 15 mL (1 tablespoon) pure vanilla extract
    • 175 grams (1 cup) Skor bar chopped (approximately 4–5 bars)
    • Flaky sea salt

    Instructions

    • Preheat the oven to 350 ºF. Butter an 8x8-inch metal brownie pan and line the bottom with a square of parchment. Set aside.
    • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
    • In a small saucepan on medium–high heat, melt the butter, swirling the pan often. Continue heating the butter and swirling often until the milk solids at the bottom of the pan begin to brown. The browned butter will smell nutty when it's done. Set aside to cool slightly.
    • In a large bowl, using an electric hand mixer, whip together the browned butter, the granulated sugar, and the brown sugar until it's well mixed.
    • Add the egg and the vanilla, and mix well until the mixture is light and fluffy. Make sure to clean down the sides of the bowl as needed with a big spatula.
    • Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
    • Mix in the chopped chocolate. The dough should be quite thick.
    • Transfer the dough to the prepared pan and pat it out from edge-to-edge so that it fills the pan completely.
    • Bake the blondies for 25 to 30. Less for a more gooey blondie, longer for a chewy blondie. I like to bake blondies until the edges are nicely browned.
    • Let the blondies cool completely before cutting into squares (9 large squares or 16 smaller squares).
    • Store in an airtight container.
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    Notes

    For softer, more gooey blondies, use less flour, as little as 125 grams (1 cup)
    For a 9x9 brownie pan, the blondies will be thinner and will take less time to bake. Start checking them after 20 minutes to see if they are done!
    You can also bake this recipe in a 7x11-inch rectangular metal baking pan.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 369kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 335mg | Potassium: 80mg | Fiber: 1g | Sugar: 34g | Vitamin A: 346IU | Calcium: 35mg | Iron: 1mg

    Substitutions

    I understand that you might want to bake these blondies with whatever flour you have on hand or make other substitutions.

    • If you want to replace the all-purpose flour with an alternative flour, consider the following substitutions:
      • whole wheat flour: 190 grams (1.5 cups) whole wheat flour to make whole wheat blondies
      • rye flour: 190 grams (1.5 cups) rye flour to make rye chocolate chip cookies (basically replace with the same amount)—any more rye flour makes the blondies way too chewy and don't forget rye has a very pronounced flavour, so rye blondies will taste very different and you might want to experiment with a combination of flours.
      • spelt flour: 220 grams–250 grams (1.75 cups to 2 cups) spelt flour to make spelt blondies— at 250 grams of spelt flour. Use just slightly less if you prefer your blondies less chewy.
      • oat flour: 220 grams–250 grams (1.75 cups to 2 cups) oat flour depending on how chewy a blondie you want (note you can also replace the chopped chocolate with raisins to make them gluten-free oat flour raisin blondies )
      • buckwheat flour: 310 grams (2.5 cups) buckwheat flour to make gluten-free buckwheat chocolate chip blondies—less works, but it all depends on if you want chewy blondies (more flour) or less chewy blondies (less flour)! Note that buckwheat flour imparts quite a grassy flavour, so you might want to experiment with a combination of flours.
    • If you want to add nuts:
      • when you add in the chocolate, also mix in 110 grams (1 cup) chopped nuts like pecans, walnuts, or even peanuts or pistachios.
    • If you want to add seeds: when you add in the chocolate, also mix in 110 grams (1 cup) sunflower seeds or pumpkin seeds.
    • If you want to add sprinkles: if you want a funfetti blondie or a "birthday cake" style blondie, mix sprinkles in with the dough. I like adding rainbow jimmies to dough.
    • If you want to add peanut butter: when you cream the butter with the sugars, you can add 125 grams (½ cup) of all-natural peanut butter because the recipe below is VERY similar to this recipe for classic peanut butter cookies.
    • If you want to change the chocolate: I love to make blondies with chopped dark chocolate that is preferably 70 % cocoa and not too sweet, but you can also use milk chocolate, white chocolate, or a combination of the three. Make sure you stick to the same total quantity of chocolate though. Try adding toffee bits, butterscotch chips, or even peanut butter chips for a completely different flavour.
    • If you want to replace the chocolate with chopped dried fruit: you can replace the chocolate with raisins, dried cranberries, dried blueberries, dried sour cherries, chopped crystallized ginger, chopped dates, etc. Substitute cup-for-cup, or do a mixture of chocolate and dried fruit. Up to you!
    • If you want to add in something crazy: take inspiration from Christina Tosi's Milk Bar compost cookie recipe and her compost pound cake and throw in some salty potato chips, chopped pretzels, coffee grinds!
    • If you want to garnish: fresh berries work surprisingly well, added on top of blondies before baking, like these white chocolate and raspberry blondies.
    Skor cookie bars sliced into wedges in a 7x11 rectangular vintage baking pan

    Fun fact: the opposite of a blondie is a brownie. Try these easy bar recipes, including brownies with raspberries and these brownies with walnuts.

    More Bar recipes

    • Brownies with walnuts
    • Easy lemon bars
    • Raspberry brownies
    • Chewy popcorn brittle brownies
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    Comments

    1. Lynn says

      January 03, 2011 at 8:12 pm

      Happy Birthday! The blondies look like an amazing gift to yourself. Being so far from someone you love sucks. You'll see Patricia again soon. Until then, have you tried skype? Maybe seeing her face as you talk will make her feel closer to you.

      Reply
    2. Evan Thomas says

      January 03, 2011 at 9:41 pm

      Toffee is a great flavor for blondies. These remind me of something I would get at Starbucks all the time.

      Reply
    3. Kate @ Diethood.com says

      January 03, 2011 at 10:53 pm

      That's a great way to spend quality time with a loved one!

      Your blondies are perfect - I love that you added some salt to it!

      Reply
    4. Torviewtoronto says

      January 03, 2011 at 11:59 pm

      delicious looks wonderful
      happy new year

      Reply
    5. briarrose says

      January 03, 2011 at 9:10 pm

      Mmmm toffee...wonderful addition to the blondie. These look just heavenly.

      Reply
    6. Adora's Box says

      January 03, 2011 at 9:42 pm

      Salt is a nice touch. Just makes the sweetness less cloying so you can eat more of it. Warm birthday wishes for you and your best friend. How lovely that you've spent time together, not do much but just enjoy each other's company. My type of fun.

      Reply
    7. Tonya - What's On My Plate says

      January 04, 2011 at 12:53 am

      Blondies are totally the lazy man's chocolate chip cookie. I love the sound of the salty/sweet combination.

      P.S. Canadian airlines do not make it easy to travel around the country. So much more expensive than travelling around the U.S. 🙁

      Reply
    8. ravienomnoms says

      January 04, 2011 at 6:10 pm

      oooo how I just looove this! Great recipe!

      Reply
    9. Tiffany says

      January 04, 2011 at 9:10 pm

      Toffee. Chocolate. Salt. And SCOTCH! Hello! 😀 This recipe rocks!

      Reply
    10. Brian @ howtobaker says

      January 04, 2011 at 4:23 pm

      I love all things brownie but just found out about blondies last year. I must have spent my life before then living under a rock! These look fantastic and I never thought of adding toffee. Next time I'll have to throw some in.

      Reply
    11. FamilySpice says

      January 04, 2011 at 5:55 pm

      Sweet & Salty are best friends to each other! I hope you get to see more of yours soon!

      Reply
    12. mangocheeks says

      January 04, 2011 at 7:37 pm

      Sweet and salty in chocolatey treats is quite a new introduction to me and one I am adoring. So your recipe appeal.

      It was quite heart pulling to read your entry and missing your best friend. It reminded me of my best riends who lives in the States and I live in Scotland. This is no substitute for sure, but it certainly is a big hug.

      Happy New Year to you.

      Reply
    13. Joy says

      January 05, 2011 at 2:37 am

      That looks so good.

      Reply
    14. meltingbutter.com says

      January 05, 2011 at 9:34 am

      I love the combo of sweet and salty...yum

      Reply
    15. Leanne @healthfulpursuit says

      January 05, 2011 at 7:59 pm

      Big fan of the sweet and salty. Congrats on top 9!

      Reply
    16. kattyskitchen says

      January 05, 2011 at 8:41 pm

      Happy belated birthday! What's it feel like to be #1? 🙂 I saw that photo and had to click for details...and sadly, now I want one very much. What is not to love about chocolate chip cookies liquored up with alcohol? CONGRATS!!! And I'll be trying these!

      Reply
    17. Christina says

      January 05, 2011 at 9:27 pm

      Happy belated birthday! I love salty and sweet together! Beautiful photos of a gorgeous dish!

      Reply
    18. the good soup says

      January 06, 2011 at 2:22 am

      My best friend Avon (www.goodwifesupperclub.com) and I (www.thegoodsoup.com) have been 8930 miles apart ever since we worked together at Rose Bakery in Paris two years ago. But we still managed to have babies 5 weeks apart! I miss her so much. But your blondies make me feel a wee bit better 😉

      Reply
    19. The Mom Chef says

      January 07, 2011 at 7:02 pm

      Oh, you're speaking my language with this. Toffee, blondies, chewy, salty. All words I love. Take out the dark chocolate chips (easy enough), and I'm in heaven!

      Reply
    20. Anonymous says

      January 09, 2011 at 7:36 pm

      i made these today (minus the toffee which i sadly couldn't get) and wow they are yummy! thanks for the inspiration 🙂

      Reply
    21. modernalice says

      January 25, 2012 at 2:51 am

      These look divine! I can't wait to make them soon!

      Reply

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