This is another recipe I had in my draft mode but was able to add and correct the photo issues I was having.
Jim came across this recipe and could not wait for me to make it and lucky for him he did not have to wait at all as I had all the ingredients on hand except the candy bars but I had toffee bits so I used those. I do think using the candy bars would be better though and give you a little more of a crunch in the blondies. But depending on what your grocery store has the toffee bits did work. These bars are sweet, salty with a little crunch and something much different from the average brownie.
INGREDIENTS
- 8 Tablespoons on unsalted butter (1 stick)
- 2 (1.4 ounce ) Heath candy bars
- 1 cup packed light brown sugar
- 1 large egg
- 2 Tablespoons water
- 1 Tablespoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 Tablespoon granulated sugar
- flaky salt for sprinkling on the top
INSTRUCTIONS
pre heat oven to 350 degrees. Spray a 8×8 baking dish with non stick spray and set aside. Cut the stick 0f butter into 1/2 inch cubes and melt in small sauce pan over medium heat. Cook and stir constantly while scraping the bottom of the pan with a rubber spatula to release any brown bits, until the butter is light brown and smells nutty and no longer foamy. 3-4 minutes. Immediately scrape into a heatproof bowl and let cool for 15 minutes. Meanwhile courtly chop the Heath bars into 1/2 inch pieces. About 3/4 cup.
Add the brown sugar, 1 large egg, 2 Tablespoons of water and 1 Tablespoon of vanilla to the browned butter and whisk until smooth and glossy. Add the flour, baking powder and salt. Stir until a thick batter forms. Reserve 2 Tablespoons of the chopped toffee for the top then fold the rest into the batter.
Transfer the batter to your prepared baking dish and smooth to make an even layer. Scatter the reserved toffee over the top then sprinkle with the Tablespoon of sugar.
Bake until the edges are browned and pulling away from the edges of the pan and the toothpick inserted in the center comes out clean, about 18-23 minutes. Remove from oven and sprinkle with flaky salt. Let cool in the pan at least 20 minutes. Cut into squares and serve.
Enjoy!
