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.
Yield:
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PinIngredients
- 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
Instructions
- 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.
Notes
Adapted from Smitten Kitchen
Nutrition
- Calories: 225
- Carbohydrates: 31
7 comments
Those look amazing! No toffee bits here but WOW!!!! I could eat those ALL!
I made these, and they were delish! What a great go-to recipe, too!
Glad you liked them! I could eat these weekly…I’m tempted to make them again soon!
I am a toffee fanatic! These look absolutely divine! Pinning to make very soon.
You had me at toffee–love these!
they look yummy!
Wow, delicious and so simple!