Toffee Blondie Part brownie, part cookie, and fully delicious, this giant blondie gets a sweet, buttery crunch from toffee bits. If you can’t find prepared toffee in the candy aisle at the grocery store, feel free to use chocolate chips instead. For a gooey center, pull the blondie from the oven after about 35 minutes, when the edges are crispy and the center isn’t quite set. For a firmer center, keep it in the oven for another 5 to 10 minutes. Serve the blondie still warm and in the fry pan, with a bunch of spoons and ice cream, of course.
6 - 8
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1⁄4 cups brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 4 1⁄2 ounces chocolate-covered toffee, such as a Heath bar, chopped
HOW TO MAKE IT
- Preheat the oven to 350°F. Butter a 10-inch cast-iron fry pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and brown sugar until light and creamy. Add the eggs, egg yolk, and vanilla and mix until well combined. Add the flour mixture to the butter mixture and mix until just combined. Fold in the toffee, pour the batter into the prepared pan, and smooth into an even layer. Bake for 30 to 40 minutes, depending on how gooey you want the middle of the blondie to be. Let it cool for 10 minutes before serving warm with scoops of vanilla ice cream.