Ahh, blondies. These little bars are so incredibly easy to prepare, yet people always think of them as a "big deal". I remember seeing these tiny little blondies, maybe 2" square, for sale at a local coffee shop, for $2.50 APIECE, and wondering WHY they were so pricey. Well, I ordered one, and though it was studded with chocolate chips and bits of toffee (and VERY delicious), I just couldn't justify the price.
Cue a few weeks of the BF casually mentioning his love of blondies, my need to post something "dessert-y", and a quick scan of the pantry, and here we are! Now, in case you didn't know (I didn't for a long time), blondies are basically brownies, but are prepared with brown sugar in place of chocolate. The flavor is lighter, yet still sweet and decadent, but not OVERLY so.
To me, even not being a coffee drinker, these are PERFECT with a nice cup of coffee. The chocolate chips and toffee, all in a chewy yet not-too-dense bar, all go together perfectly - these blondies are sweet, yet salty and buttery all at the same time!
Chocolate Toffee Blondies
adapted from Tutti Dolci
1 2/3 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp table salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup + 2 Tbsp light brown sugar, packed
1 large egg, room temperature
1 1/2 tsp pure vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits
Whisk the flour, baking soda and salt together in a medium mixing bowl.
In a separate bowl, cream the butter and brown sugar together with an electric mixer on medium speed until pale and fluffy. Add the egg and vanilla; beat until combined. Reduce the mixer speed to low and gradually add in the flour mixture, beating until just incorporated.
Fold in the chocolate chips and toffee bits. The dough will be sticky, almost like cookie dough.
Transfer the batter to a greased 13x9" baking pan; with a sheet of wax or parchment paper, evenly press the dough down along the bottom of the pan.
Bake for 18-20 minutes in a 350° oven or until the edges are golden brown and a toothpick inserted into the center comes out with a few crumbs attached. Cool completely on a wire rack before cutting into squares.
Store in an airtight container at room temperature.