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Yum, these toffee blondies are one of my favorites treats out there. For those who don’t know, blondies are ‘white’ brownies. But just as delicious! (Maybe a little more?!)
Ingredients
- 1 cup packed brown sugar
- ½ cup butter
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup toffee baking bits
- 1 cup chocolate chips
- 1 tablespoon toffee baking bits, or to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Step 2
Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
Step 3
Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 309 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat9g | 45% |
| Cholesterol49mg | 16% |
| Sodium238mg | 10% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber1g | 4% |
| Total Sugars19g | |
| Protein3g | |
| Calcium39mg | 3% |
| Iron1mg | 7% |
| Potassium83mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These blondies are fantastic and the recipe is so easy! It’s hard to stop my family from eating them as soon as they come out of the oven. The batter is very thick and a little hard to spread. I was worried that I’d done something wrong because it was so thick, and where I did spread it, it was a very thin layer. So I spread it the best I could, and it spread across the pan and rose way more than I expected while baking. They came out perfect, with a great brownie/blondie texture. Chewy edges, sweet but not too sweet. I’ll be baking these again and again!
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