Last Friday I was home not feeling well. Wrapping myself in a blanket, I laid on the couch and started watching the Food Network. Yes, I am a Food Network junkie. I watch everything from Everyday Italian to Throwdown with Bobby Flay.
The Throwdown was quite interesting as Flay's challenge was against Sugardaddy's Sumptuous Sweeties and the food was blond brownies. Great, blondies my favorite. I have been in search of a good blondie for a long time. When most people taste a blondie, it tastes more like a chocolate chip bar cookie. Very few have a combination of dark and light brown sugars...and toffee chips which adds to the rich carmel goodness. Flay's blondies called for milk chocolate and almonds, but I'm a favorite of the traditional blend of dark chocolate and walnuts. So, mine weren't exactly Bobby's, but they were close.
These blondies were incredible and there were many to vouch for that vote...friends, clients and family members. This recipe is definitely a keeper.
Ingredients:
- 1 1/2 sticks unsalted butter, plus butter for pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1/4 cup plus 2 tablespoons toffee chips (I used Heath Bar Toffee Bits)
- 1/2 cup coarsely chopped toasted almonds
Directions:
Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
Whisk together the flour, baking powder and salt in a medium bowl.
Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.
Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.
