Sunday, October 18, 2009

Sinfully sweet

These blondies couldn't be simpler and, really, that's the problem: Once you try one you're going to want to make then again and again. Not great for your hips, but oh so good for your lips :)

Toffee Blondies

1 1/2 cups firmly packed light brown sugar
1 cup butter (if you use unsalted, add 1/2 teaspoon fine salt to the recipe)
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
8-ounce package toffee bits (or a few Heath/Skor bars, crushed)

Preheat your oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish.

Melt the butter in a small sauce pan or in the microwave in a glass measuring cup. Stir the sugar into the melted butter until smooth and then set aside to cool for a few minutes.

Meanwhile, in a large bowl, whisk together the flour and baking soda (and 1/2 teaspoon salt, if using unsalted butter).

Beat the eggs and vanilla into the sugar mixture and then add to the flour mixture. Stir until a smooth, thick batter forms and then fold in the toffee bits.

Pour the batter into the glass baking dish and spread evenly. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.

Remove from the oven and let cool. Cut into squares and serve.

** To make Coffee-Toffee Blondies, add two tablespoons of espresso powder to the flour and baking soda mixture.