Blondies with Almond Toffee

Introduction

These blondies bake in a 9 x 13-inch pan and get their texture from a classic creamed butter-and-sugar base plus 1 cup of coarsely-chopped almond toffee. They take about 45 minutes start to finish, including baking time. You get chewy bars with crisp edges that work for bake sales, snack trays, or a make-ahead dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 39 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 ½ cup of the chopped almond toffee with chopped toasted almonds if you want less sweetness and a more pronounced nut crunch.
• Use 1½ cups packed brown sugar in place of the white granulated sugar and brown sugar for a deeper caramel flavor and a softer, chewier center.
• Add ½ tsp ground cinnamon when you sift the flour, baking powder and salt for a warmer flavor without changing the structure of the bars.
• Spread the batter in a 9 x 9-inch pan instead of a 9 x 13-inch pan if you want thicker blondies; the center will stay softer and the baking time will increase by several minutes.

Tips for Success

• Cream the butter and sugars until the mixture looks lighter and smoother before adding the eggs; that helps the bars bake up evenly.
• After you blend in the dry ingredients, stop mixing as soon as no dry streaks remain so the blondies stay tender.
• Keep the almond toffee pieces coarse so they stay distinct in the finished bars instead of disappearing into the batter.
• Grease the pan thoroughly, especially the corners, since melted toffee can stick as it bakes.
• Let the blondies cool before cutting or the bars will drag and the toffee will smear.

Storage and Reheating

Store cooled bars in an airtight container with parchment between layers. Keep them at room temperature for up to 3 days or in the fridge for up to 1 week.

Freeze in a freezer-safe container or wrap individual bars tightly and freeze for up to 2 months. Thaw at room temperature before serving.

To reheat, microwave a bar for 8 to 12 seconds for a soft, warm center, or warm several bars in a 300°F oven for 5 to 8 minutes.

FAQ

Can you use a different pan size?

Yes. A 9 x 9-inch pan gives you thicker blondies, but you will need to add a few extra minutes to the bake time.

How do you know when the blondies are done?

The edges should look set and lightly golden, and the center should no longer look wet. A tester may come out with moist crumbs, but it should not have raw batter on it.

Can you make these ahead?

Yes. Bake them a day ahead, cool completely, and store them airtight. They cut more cleanly after they have fully cooled and rested.

What can you use instead of almond toffee?

Use the same amount of a nut-free brittle-style candy or toffee-style baking pieces. The bars will keep their chewy base but the almond flavor will be gone.