Chocolate-Dipped Toffee Blondies
This Valentine’s Day, show the love with Chocolate-Dipped Toffee Blondies. Brown sugar and brown butter combined with toffee bits create these chewy, flavorful blondies that are cut into heart shapes for that whimsical Valentine’s Day treat!
Dip these bad boys in melted chocolate (or don’t) and sprinkle a little flaky sea salt and you will have your loves swooning!
One of my favorite ways to deeply flavor chocolate chip cookies is to brown the butter. Adding browned butter to these blondies achieves the same desired effect.
In a heavy saucepan, melt the butter while stirring it until it foams and then subsides. You’ll start to smell this luscious nutty scent and the butter will turn brown. Let it cool for 5 minutes in a bowl.
Add brown sugar and then egg, vanilla and salt to the browned butter. Fold in the flour and then the toffee bits and chocolate chips.
Scrape the batter into an 80inch square pan and bake for about 30 minutes. Cool them completely in the pan and then lift them out of the pan to a work surface and cut hearts out with a 2’inch cookie cutter. You can also cut circles or squares.
Melt the chocolate in the microwave and then dip half of each heart in chocolate, sprinkle with sea salt and let set up for about 30 minutes before serving.
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Chocolate-Dipped Toffee Blondies
Makes: 16 squares or hearts
Prep Time: 30 minutes
Bake Time: 35 minutes
Total Time: 1 hour & 5 minutes
Ingredients
Blondies:
- 10 tbsp unsalted butter
- 1 & 1/4 cups light brown sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 cup toffee bits
- 1/3 cup semisweet chocolate chips
Topping:
- 3/4 cup semisweet chocolate chips
- flaky salt, for topping
Instructions
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a medium bowl and let cool for 5 minutes.
Add brown sugar to bowl and whisk until smooth. Whisk in egg, vanilla, and salt until combined. Fold in flour just until incorporated, then fold in toffee bits and chocolate chips. Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan; tap pan sharply to remove air bubbles.
Bake for 26 to 30 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack.
Carefully lift parchment to remove bars from pan and place on a cutting board; punch out hearts with a 2-inch heart cookie cutter or cut into squares.
Line a baking sheet with parchment paper. Place chocolate chips in a glass bowl and microwave in 10-second bursts, stirring until melted and smooth.
Dip half of each blondie in melted chocolate. Place dipped blondies on baking sheet and sprinkle with flaky salt. Let chocolate set before serving.
Recipe by Tutti Doce
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