Saturday, August 10, 2013

Butter Toffee Blondies

I have a confession to make.  I'm not crazy about brownies.  I mean, they're good, and I'll always eat them. But they are just so-so.  Rarely have I had a really good, gooey, fudgey brownie that was memorable.  Now a Blondie?  Absolutely!

What is a Blondie, you ask?  Let me tell you.

Blondies have the texture of a moist, slightly under-baked brownie.  The flavor is sort of a brown sugar, butter, and butterscotch-y combination.  One could say they have toffee-ish taste.  No matter, they are everything that is good about a brownie ~ the moistness, the sweetness, and the richness.

The tops of these Butter Toffee Blondies will have a lovely crackle-y top.  The scent of butter and brown sugar (which is pretty much my favorite thing ever) will make you want to dig in right away, but I suggest waiting until they cool. Unless you simply cannot help yourself.  In that case, grab a spade and dig in like Bob the Builder.

Butter Toffee Blondies

1-1/2 sticks butter, plus more for buttering pan
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. light brown sugar
1/2 c. dark brown sugar
2 eggs
1-1/2 t. Vanilla extract
1 c. white chocolate chips
2 Heath bars, King size (2.8 oz each), chopped (about 2/3 cup)

Pre-heat oven to 350°.  Butter an 8 x 11-1/2 inch baking dish.  Line with parchment paper, leaving an overhang on 2 sides.  Butter the parchment.

Whisk the flour, baking powder, and salt in bowl.

In a saucepan, melt the butter and both sugars.  Whisk until combined well.  Allow to bubble gently for about 5 minutes, whisking frequently.  Pour into a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract.  Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips and toffee chips, and transfer to prepared pan.

Bake for 25-30 minutes, checking doneness after 20 minutes.  It's ready when the top cracks slightly and a skewer inserted into the center comes out with moist pieces clinging to it.  Cool in pan on a wire rack. Remove bars from pan using the parchment overhang. Cut into squares.

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