Ever had one of those desserts that makes people close their eyes and sigh with happiness at first bite? That’s what happens when warm toffee meets dark chocolate and gets a little kick from bourbon. These blondies started as a happy accident when I was trying to use up leftover toffee bits and a splash of bourbon from holiday baking. Now they’re the most requested dessert in my recipe collection.

Why This Recipe Works

These aren’t your average blondies. The brown sugar base gets deepened with bourbon and brown butter, while chunks of chocolate and toffee create pockets of gooey goodness throughout. The salt brings everything into perfect balance, making these sophisticated enough for a dinner party but comforting enough for a cozy night in.

What You’ll Need

Ingredients

For the Base:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter
• 2 cups light brown sugar, packed
• 2 large eggs
• 1/4 cup bourbon
• 2 teaspoons vanilla extract

For the Mix-ins:

• 8 ounces dark chocolate, chopped into chunks
• 1 cup toffee bits
• Flaky sea salt for topping

Equipment

• 9×13 inch baking pan
• Parchment paper
• Large mixing bowl
• Medium saucepan
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

The Baking Process

Step 1: Brown That Butter

Start by browning the butter. Cut it into pieces and melt in a light-colored saucepan over medium heat. Watch as it foams, then turns golden, and finally browns with a nutty aroma. Pour into a heat-safe bowl and let cool until just warm.

Step 2: Prep Work

Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving overhang on the sides for easy removal. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

Step 3: Build the Base

Once your brown butter has cooled slightly, beat it with the brown sugar until well combined. Add eggs one at a time, beating well after each addition. Pour in the bourbon and vanilla, mixing until smooth. The mixture will look glossy and smell amazing.

Step 4: Create the Magic

Gradually add the dry ingredients to your wet mixture, mixing just until combined. Fold in most of the chocolate chunks and toffee bits, saving some for the top. The dough will be thick and studded with goodness.

Step 5: Into the Pan

Spread the mixture evenly in your prepared pan. This takes some patience as the dough is thick. Sprinkle the remaining chocolate and toffee over the top, then add a generous sprinkle of flaky sea salt.

Step 6: Bake to Perfection

Bake for 25-30 minutes, until the edges are lightly golden and the center is just set. A toothpick inserted in the center should come out with a few moist crumbs – remember, slightly underbaked is better than overbaked.

Pro Tips for Success

• Use good bourbon – you’ll taste it in the final product
• Chop your own chocolate instead of using chips for better melting
• Don’t skip the sea salt – it makes all the flavors pop
• Let cool completely before cutting for clean squares

Tempting Variations

Extra Boozy

Add 2 tablespoons bourbon to a simple glaze (powdered sugar + cream) for topping.

Nutty Twist

Add 1 cup toasted pecans or walnuts to the batter.

Coffee Lover’s Dream

Add 1 tablespoon espresso powder to the dry ingredients.

Perfect for Any Occasion

These blondies are incredibly versatile. They’re sophisticated enough for adult gatherings but accessible enough that everyone will love them. They travel well, making them perfect for potlucks, bake sales, or holiday gifting.

The bourbon adds complexity without making them taste boozy – it’s more about the caramel notes it brings. Combined with the toffee and dark chocolate, it creates layers of flavor that keep people coming back for “just one more piece.”

Store these beauties in an airtight container at room temperature for up to 5 days. They actually get better after a day as the flavors meld together. If you want to make them ahead, they freeze beautifully for up to 3 months – just wrap them well and thaw at room temperature.

Whether you’re an experienced baker or just starting out, these blondies are pretty forgiving. The key is not to overbake them – you want that perfect balance between chewy edges and a slightly gooey center.

I’d love to hear how yours turn out! Did you try any of the variations? Create your own twist? Share your experience in the comments below. And don’t worry if your first batch of brown butter isn’t perfect – even imperfect brown butter makes incredible blondies!

Remember, these are definitely grown-up blondies, so make sure to label them appropriately if you’re sharing them at a gathering where children might be present. The alcohol doesn’t all bake out, though it’s a minimal amount per serving.