Brown Sugar Blondies with Almond Toffee

Introduction

These blondies use both white granulated sugar and packed brown sugar, so you get bars with crisp edges and a soft center. Coarsely-chopped almond toffee melts into the batter as the pan bakes for about 30 minutes, which gives you buttery pockets and some crunch. You can cut the 9 x 13-inch pan into small bars for a dessert tray, lunchbox treat, or make-ahead snack.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 39 bars

Ingredients

• 1½ cup (200 g) sifted flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup (120 g) butter
• 1 cup (240 g) white granulated sugar
• ½ cup (120 g) packed brown sugar
• 2 eggs
• 1 cup (240 g) coarsely-chopped almond toffee
• 1 tsp vanilla

Instructions

1. Sift flour, baking powder and salt together.
2. Cream butter; add sugars and cream well. Add eggs and vanilla; beat until fluffy.
3. Blend in dry ingredients. Stir in chopped almond toffee.
4. Spread over bottom of well-greased 9 x 13-inch (18 x 30 cm) pan.
5. Bake at 350°F (180°C) for about 30 minutes. When cool, cut into bars 3 inches (8 cm) long and 1 inch (2.5 cm) wide.
6. Serve warm with your favorite cold beverage.

Variations

• Replace the coarsely-chopped almond toffee with plain toffee bits if you want the same buttery crunch without the almond flavor.
• Swap the 1 tsp vanilla for ½ tsp almond extract to push the almond note forward; the bars will taste more nutty and slightly sharper.
• Brown the ½ cup (120 g) butter before you cream it, then let it cool until soft again; this gives the blondies a deeper toasted flavor and a slightly chewier texture.
• Change the baking pan from a 9 x 13-inch pan to an 8 x 8-inch pan for thicker bars; you will get a denser center and need a longer bake time.
• Replace part of the white granulated sugar with more packed brown sugar if you want a softer, darker bar with more molasses flavor and less crispness at the edges.

Tips for Success

• Cream the butter with the white granulated sugar and packed brown sugar until the mixture looks lighter; if it stays dense, the bars bake up heavier.
• Chop the almond toffee coarsely so you keep visible pieces throughout the batter instead of having it disappear into the crumb.
• After you blend in the dry ingredients, stop mixing as soon as the flour is incorporated to keep the blondies from turning tough.
• In the 9 x 13-inch pan, look for lightly browned edges and a center that is set but not dry at the 30-minute mark.
• Let the pan cool before cutting the 3-inch by 1-inch bars if you want cleaner edges and less crumbling.

Storage and Reheating

Store cooled bars in an airtight container with parchment between layers. They keep in the fridge for up to 5 days or in the freezer for up to 2 months.

To reheat, microwave one bar for 8 to 12 seconds to soften the toffee. For several bars, warm them on a baking sheet in a 300°F oven for 5 to 8 minutes.

FAQ

Can you use store-bought toffee bits instead of coarsely-chopped almond toffee?

You can. Use the same volume, but expect a more even texture and less distinct crunch in each bite.

Why did the blondies turn out cakey instead of chewy?

You likely added too much flour, beat the batter too long after the dry ingredients went in, or baked the pan too long. Pull them when the center is just set.

Can you make these without nuts?

Yes. Replace the almond toffee with plain toffee or chocolate chips if you need a nut-free version, but the bars will lose the almond crunch.

Do you need to serve them warm?

No. Warm bars have softer toffee and a looser crumb, but cooled bars cut more cleanly and travel better.