B.toffee Easter Brunch Blondies

Chewy, salty toffee blondie’s with chocolate chips and B. bits (chopped B. toffee to bits).

1 ⅔ cupFlour
¾ teaspoonBaking soda
½ teaspoonSalt
¾ cupsUnsalted butter, room temperature
1 ⅛ cupBrown sugar
1Large egg
1 - 1 ½ teaspoonVanilla extract
⅔ cupsSemisweet chocolate chips
½ cupB.toffee Bits (chopped B.toffee to bits!)

 

Preheat oven to 350 F.

Coat a 13 x 9-inch baking dish with nonstick spray. Set aside.

Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.

Beat butter and brown sugar in a large mixing bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined.

Reduce speed to low and gradually add flour mixture. Beat just until flour is incorporated.

Fold in chocolate chips and B. toffee bits.

Scrape batter into the prepared baking dish and use a sheet of parchment paper to press the dough evenly into the pan.

Bake in the preheated oven for 15 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached.

Remove from oven to cool completely in pan on top of a wire rack. Top with more B. bits before it's cool.

Just before cutting it into bars, refrigerate and chill for 15 minutes. Then cut into squares with a sharp knife.


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