Melted butter, brown sugar, and toffee bits are the major stars in these blondies. As they bake, the top and edges develop a lovely golden crust, yet the center of each bar remains velvety smooth, only slightly firmer than liquefied caramel. To avoid a sticky mess, let them cool completely before cutting. Using restraint may be a challenge though – I took one glimpse of these out of the oven, and wanted to dig in with a spoon. Pop the baking dish in the freezer for a few minutes to accelerate the cooling process.
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup flour
- 1/2 cup toffee bits
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Combine melted butter, brown sugar, egg, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated, then fold in toffee bits. Scrape batter into prepared pan and smooth top with an offset spatula.
- Bake for 25 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.