Brown Sugar Almond Toffee Blondies

Introduction

Brown sugar and coarsely-chopped almond toffee give these blondies a chewy base with small crunchy pockets throughout. You bake them in a 9 x 13-inch pan for about 30 minutes, which makes them useful for bake sales, casual desserts, or a batch snack you can cut into bars and hold for a few days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 36 bars

Ingredients

• 1½ cup (200 g) sifted flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (120 g) butter
• 1 cup (240 g) white granulated sugar
• ½ cup (120 g) packed brown sugar
• 2 eggs
• 1 cup (240 g) coarsely-chopped almond toffee
• 1 tsp vanilla

Instructions

1. Sift flour, baking powder and salt together.
2. Cream butter; add sugars and cream well. Add eggs and vanilla; beat until fluffy.
3. Blend in dry ingredients. Stir in chopped almond toffee.
4. Spread over bottom of well-greased 9 x 13-inch (18 x 30 cm) pan.
5. Bake at 350°F (180°C) for about 30 minutes. When cool, cut into bars 3 inches (8 cm) long and 1 inch (2.5 cm) wide.
6. Serve warm with your favorite cold beverage.

Variations

• Replace the almond toffee with chocolate-covered toffee pieces if you want the same crunch with a sweeter finish and small chocolate pockets.
• Use dark brown sugar instead of the packed brown sugar for a deeper molasses note and a slightly chewier center.
• Swap the vanilla for finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) in part or in full if you want the almond flavor to stand out more clearly against the toffee.
• Use a cup-for-cup gluten-free flour blend in place of the sifted flour for a gluten-free version; the bars will be a little more tender and slightly less chewy.
• Stir in 1/2 cup toasted sliced almonds along with the chopped almond toffee if you want more nut texture and a less candy-forward bite.

Tips for Success

• Cream the butter with the white granulated sugar and packed brown sugar until the mixture looks lighter; that helps the bars bake up evenly instead of dense.
• Chop the almond toffee coarsely, not finely, so it stays distinct in the batter instead of disappearing into it.
• After you blend in the dry ingredients, stop mixing once you no longer see streaks of flour; overmixing makes the bars tougher.
• Spread the batter evenly in the well-greased 9 x 13-inch pan so the center and edges finish at the same time.
• Bake until the top looks set and the edges are lightly golden; if you wait for a very dark top, the blondies can turn dry.

Storage and Reheating

Store the cooled bars in an airtight container with parchment between layers. They keep at room temperature for 3 days or in the fridge for 1 week.

Freeze them in a freezer-safe container or zip-top bag with parchment between layers for up to 2 months. Thaw at room temperature before reheating.

To reheat, microwave one bar for 10 to 15 seconds if you want it warm for serving. You can also warm a larger batch in a 300°F oven for 5 to 8 minutes.

FAQ

Can you use toffee bits instead of coarsely-chopped almond toffee?

Yes. The bars will have a more even toffee distribution and less pronounced crunch than they do with larger chopped pieces.

Can you line the pan with parchment instead of only greasing it?

Yes. Grease the pan lightly first so the parchment stays in place, then lift the baked slab out after cooling for easier cutting.

Why did the blondies turn out dry?

The usual cause is overbaking. Pull them when the top is set and the edges are lightly colored, because they continue to firm up as they cool.

Can you make these gluten-free?

Yes, with a cup-for-cup gluten-free flour blend in place of the sifted flour. Expect a slightly softer, more delicate texture.