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Sweet Creations Recipe - Dark Chocolate Toffee Blondies


September (in Cincinnati, at least) is a rather unpredictable month. We might be having barbecues and picnics through the month, we might be pulling out the sweaters and hot chocolate early. 90° or 50° weather, we need a recipe that can serve the needs of September in any form. Blondies!

Blondies are the unsung hero of versatile desserts. Fill them with your favorite chocolate chips and nuts to meet your tastes; eat them warm and gooey or chilled and buttery. Thus, blondies are perfect for an end-of-summer cookout delight, a delicious after school snack, or a decadent treat to savor on a chilly late September night.

Now, remember when we mentioned adding your favorite chocolate chips? Well, we took it one step further: We chopped up our Dark Chocolate Covered Toffee to create a buttery, decadent blondie that will wow anyone you can bear to share one with! 

Serve them warm with a scoop of our French Vanilla Ice Cream for an extra indulgent dessert!

We may have had some trouble getting through the photo shoot...

Aglamesis Bro's Dark Chocolate Toffee Blondies Recipe


  • 1 cup (2 sticks) melted, unsalted butter

  • 1¼ cups packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs and 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ lb Aglamesis Bro's Dark Chocolate Toffee, roughly chopped 
  • ¼ lb Aglamesis Bro's Dark Chocolate Chunks, roughly chopped


  1. Preheat oven to 350°F and line a 13" x 9" pan with parchment paper.
  2. In a large bowl, mix together the melted butter and both types of sugar.
  3. Mix in the eggs, egg yolk, and vanilla.
  4. Separately, sift together the flour, baking powder, salt, and cornstarch.
  5. Adding a bit at a time, mix the dry ingredients into the butter and egg mixture, being sure to combine completely.
  6. Fold in the Toffee and Chocolate Chunks.
  7. Spread the batter evenly into the baking pan.
  8. Bake for 25-32 minutes, or until the outside is golden brown and an inserted toothpick comes out clean.
  9. Wait until cooled to cut, then serve at room temperature, chilled, or warm with vanilla ice cream.

Original recipe inspiration from Sugar Spun Run (Recipe by Sam)

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