They're kinda like brownies, but not made with chocolate at all, so they're called "blondies".
The recipe comes from Martha Stewart's Everyday Food's Collectible Cookie Edition (2006)...a little cookie recipe book that I love and clutch onto. I've made many, many cookies from this book, including yummy Butter Pecan Cookies, Chocolate Espresso Snowcaps, Coconut Balls, Icebox Shortbread Cookies, and so forth. =) It's probably where most of my favorite cookie recipes come from. ^_^
So here's how you too can make these yummy Toffee Blondies!
- 8 Tbsp (1 stick) of unsalted butter, melted - 1 Cup packed light brown sugar - 2 large eggs - 1 tsp vanilla extract - 1/4 tsp. salt - 1.5 Cups of AP Flour - 1 Cup of Toffee Candy Bits/Almond Brickle Bits. =)
1. Preheat oven to 350 degrees F. Meanwhile, line the bottom and sides of an 8"x8" square baking pan with parchment, leaving a 2 inch overhang on both sides. Set the pan aside.
2. Beat butter and brown sugar until light and fluffy. Beat in eggs, vanilla and salt well. Add in flour and beat until just combined.
3. Fold in the toffee bits.
4. Spread the batter evenly in the baking pan and bake for about 30 - 35 minutes, when the toothpick comes out clean. Remove from the oven and cool completely on a wire rack..
5. Using the parchment overhang, lift the cake from the pan and peel off and discard the parchment. With a serrated knife, cut into desired size and be ready to serve! =)
*The original recipe uses foil, and an electric beater. Unless I have to, I usually always use parchment paper, and mix things by hand with the whisk that comes with an electric better, ha ha, or a spatula. =)