I was in the mood for blondies and a recipe for Toffee Blondies caught my eye. I think I love blondies even more than brownies, because blondies are brownies without the chocolate.
And sometimes I want a n0-chocolate brownie. Blondies are certainly interesting. I just love the texture and taste of them. This one caught my eye because of the toffee. I’m surprised the bag of toffee pieces last long enough for me to use it for the blondies, because I love toffee! I need more toffee in my life, because I really don’t eat enough of it.
I would definitely make these again, because they are sweet, chewy and delicious.
Brown Butter Toffee Blondies
Adapted From Best Baking Recipes Magazine; makes about 16 squares
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1/2 cup (1 stick) butter, melted and browned
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon almond extract
- 1 egg
- 2/3 cup toffee bits
- Heat oven to 350 degrees. Spray 8-inch square pan with cooking spray.
- Mix flour, baking powder and salt in a small bowl and set aside.
- Beat butter, vanilla and almond extract, egg and brown sugar on low speed until combined.
- Gradually add flour mixture.
- Stir in half (1/3 cup) of the toffee.
- Spread batter into pan and sprinkle with remaining toffee.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out almost clean.
- Cool on a wire rack and serve.