Toffee Nut Blondies

Posted 22 July 2013 by

Apparently there are some people who don’t really like chocolate. Shocking, I know. For those kinds of people (and even the rest of us), these toffee nut blondies are a nice alternative to brownies. You can use whatever nuts you like, I used Brazil nuts here. For the toffee, use any kind of shop bought toffees or caramels that are firm, but still chewy. I used Werther’s Chewy Toffees, and just cut them into quarters. The Caramacs add a definite “something”, but if you can’t get hold of them you could use white chocolate instead. They have a gorgeous salty-sweet toffee taste along with a chewy-nutty texture.

Toffee Nut Blondies


  • 120 g unsalted butter
  • 175 g light brown sugar
  • 3 eggs
  • 3  Caramac bars or 100 g white chocolate, chopped
  • 1 tsp vanilla extract
  • 125 g plain flour
  • ½ tsp salt
  • 75 g nuts, chopped
  • 50 g chewy caramels/toffees, in small pieces

Melt together the butter and sugar over a low heat. Add the Caramac and allow to melt.

Let the mixture cool down and then beat in the vanilla extract and the eggs, one at a time.

Stir in the salt and flour until well combined, followed by the toffee pieces and nuts.

Mixing Toffee Nut Blondies

Toffee Nut Blondie Batter

Pour the blondie batter into a prepared tin and bake for 20–25 minutes at 175°C (350° F). The blondies are ready when set, with a nice crackle on top, but still may be slightly gooey inside.

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