Thursday, September 18, 2008

Toffee Bit Blondies

In preparation for this weekend's roadtrip, last night I made two types of blondies. Want to know what makes making blondies so excellent?

1) You likely have all ingredients in your house;
2) no forethought is required - you can decide to make them and get started immmediately;
3) they take all of 20 minutes to bake;
4) and you can double (or triple) the batch of basic blondie batter, split it, and add whatever you like, so you end up with two or three different bars.

You know what else is completely excellent about blondies? They are delicious!

For this batch, I made the basic blondie recipe (borrowed from my blondie-making inspiration, the appropriately named Baking Blonde), and added Heath chocolate-covered toffee bits. If I had pecans on hand, I would have added those as well, but alas, I did not. I might also add some toffee bits and chopped pecans on top once it's almost baked. As my pans are 9x9, the bars were a little thin. Next time I make two batches of blondies, I'll likely triple the recipe before dividing it in two. The texture of these bars were that of a cookie cake. Rich and delicious.


Basic Blondies
Yield: 16 bars

6-7 Tbsp butter, melted (I used 6)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)

Ellen's addition:
3/4 cup chocolate-covered toffee bits

Preheat oven to 350. Line an 8x8 pan with foil and lightly spray with PAM. In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions. Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes.) Cool on rack before cutting.

*Note that I doubled the basic recipe and split it in half so that I could create two types of blondies.

3 comments:

bakingblonde said...

YUMMM! Those looks so moist and gooey!

Joelen said...

I agree - blondies are great to use up random baking ingredients you have on hand... dried fruits, nuts, baking chips, etc. These look wonderful!

Carrie said...

I need to make blondies again! Been too long.