Salty White Chocolate Chip Blondies
Salty Chocolate Chip Blondies are loaded with three kinds of chocolate chips and toffee pieces with a rich brown sugar, caramel flavor. Gooey and chewy, these bars make the perfect dessert or lunch box treat and are a J+N reader favorite!
Servings 35 bars
Equipment
Ingredients
- 2 sticks unsalted butter room temperature
- 1 ½ cups brown sugar
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla
- 2 ¼ cup flour
- 2 tsp baking powder
- 1 ¼ tsp salt
- 1½ cup dark and semi-sweet chocolate chips a mix of dark, semi-sweet - divided
- 1 cup chocolate toffee chips like Heath or Skor bars
- ½ cup white chocolate chips to sprinkle on top only
- flaky sea salt like Maldon; to sprinkle on top
Instructions
- Preheat oven to 350˚.
- Spray or butter 9x13 pan with either coconut oil spray or butter and set aside the pan. See notes below regarding baking time with a metal or glass pan.
- Using a stand or a hand mixer, cream the butter and brown sugar together for 2 minutes until light and fluffy.
- Add eggs, one at a time, mixing well after each addition, finishing with egg yolk.
- Add vanilla.
- Meanwhile, in a medium bowl, mix dry ingredients together and blend using a whisk. Set bowl aside.
- Slowly add in dry ingredients to brown sugar mixer beating lightly until incorporated.
- Using a wooden spoon or on lowest mixer setting, stir in dark and semi-sweet chocolate chips and toffee pieces.
- Plop big spoonfuls blondie dough into prepared pan spacing them throughout the pan evenly.
- Using a flat spatula or knife, even out dough in pan.
- Sprinkle lightly with the white chocolate chips and a little flaky sea salt.
- Bake for approximately 25 minutes checking around the 20-minute mark until golden brown. Don't overbake the bars or they will end up on the cakier side. (see notes below for specific pan baking instructions)
- Let cool completely before cutting. Cut into 24 squares.
Notes
- Glass pan - bake closer to 25 minutes
- Metal pan - bake closer to 22 minutes
