These brown butter toffee blondies are topped with a layer of dark chocolate, Heath bar toffee pieces, and flaky sea salt! They have crispy edges, chewy centers, and are super easy to make!
Using a stand or hand mixer, cream together the brown butter, brown sugar, granulated sugar until smooth and creamy.
Add in the eggs, vanilla, and almond extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the dark chocolate chips and toffee pieces.
Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the Heath Bar blondies right out of the pan!
Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough).
Place in the fridge for 15-20 minutes to firm up slightly before baking.
While the blondies are chilling, preheat the oven to 350°F.
Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and let fully cool in the pan.
Topping
Add the remaining dark chocolate chips and coconut oil to a microwave safe bowl. Melt in intervals of 20 seconds and stir in between each interval until fully melted and smooth.
While the toffee blondies are still in the pan, pour the melted dark chocolate over the top and smooth into an even layer. Let the chocolate cool slightly so that it's no longer hot to the touch (this is so the chocolate doesn't melt the toppings).
If desired, chop up a couple full size Heath Bars into large chunks and sprinkle over the melted chocolate. Then sprinkle with the smaller toffee pieces and flaky sea salt.
Place in the fridge for 10-20 minutes to let the chocolate layer firm up.
Once the chocolate has hardened, use the edges of the parchment paper to slide the toffee blondies out of the pan.
Notes
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. If you don't want to use browned butter you can just use room temperature butter. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.It's better to undercook the blondies slightly, than overcook them! Blondies will dry out quick, so it's best to err on the side of caution when baking them. Bake just until a toothpick inserted at the center comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the blondies will take to cook.