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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 c. (1 stick) butter, melted
1 c packed light brown sugar (I've used a combo of dark & light, too)
2 large eggs
1 tsp vanilla (the first time I made these, I was out of vanilla, so I used almond extract. I've made them that way ever since)
1/4 tsp salt
1 & 1/2 c flour
1 c toffee bits (this time I could only find the chocolate covered toffee bits, both taste great, but I think the plain ones make for prettier blondies.)
Preheat oven to 350. Line the bottom and side of an 8 inch square pan with foil, leaving an overhang on 2 sides.
Cream butter and brown sugar together until smooth. Beat in eggs, vanilla and salt, scraping down sides.
Add the flour on low speed until combined. Stir in toffee bits.
Spread batter into prepared pan (an offset spatula helps). Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let cool completely in pan.
Lift the blondies out of the pan using the foil overhang. Cut with a bench scraper or serrated knife.
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TOFFEE BLONDIES I
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1/2 c. (1 stick) butter, melted
1 c packed light brown sugar (I've used a combo of dark & light, too)
2 large eggs
1 tsp vanilla (the first time I made these, I was out of vanilla, so I used almond extract. I've made them that way ever since)
1/4 tsp salt
1 & 1/2 c flour
1 c toffee bits (this time I could only find the chocolate covered toffee bits, both taste great, but I think the plain ones make for prettier blondies.)
Preheat oven to 350. Line the bottom and side of an 8 inch square pan with foil, leaving an overhang on 2 sides.
Cream butter and brown sugar together until smooth. Beat in eggs, vanilla and salt, scraping down sides.
Add the flour on low speed until combined. Stir in toffee bits.
Spread batter into prepared pan (an offset spatula helps). Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let cool completely in pan.
Lift the blondies out of the pan using the foil overhang. Cut with a bench scraper or serrated knife.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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