Brown Sugar Blondie Bars full of chunks of B. Toffee milk chocolate pecan toffee. An easy, one pan dessert that can be whipped up in mere minutes! These blondies are rich in flavor, stay soft for days and are a great dessert for a party, because these will feed a crowd. Leftover Halloween candy?? These blondies would be great for adding leftover Halloween candy into too!
At work we have training days….four of them a year. We spend the entire day doing various mandatory training, that keeps us police officers up to date on required information and skills. So I had training day the other day, and silly me for walking into training day empty handed. Everyone looked at me walk in and then asked me where the treats were. There were no treats because I had been too busy the day before. I am a busy girl!!
So lunch time rolled around and I went home for lunch. I had just enough time to whip these blondie bars up, get them in the oven and eat real quick while these baked. These bars only take 20-22 minutes to bake in the oven. Easy peasy! And the guys were so happy to see me come back from lunch with a tray full of these blondie bars!
Brown Sugar Toffee Blondie BarsPrint Recipe
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1-1/2 teaspoons vanilla extract (I used Vain Ugandan Vanilla extracted in Vodka)
- 1/2 teaspoon butter extract
- 2 eggs, room temperature
- pinch of salt
- pinch of ground nutmeg
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups toffee chunks (I used B. toffee milk chocolate pecan toffee)
Preheat oven to 350-degrees. Line a 9x13-inch baking pan with foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, mix the butter on medium high speed until pale in color. Add the white sugar and brown sugar to the butter and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract and butter extract to the the mixer. Mix the eggs into the mixture, one at a time. Mix on medium speed until all the ingredients are incorporated.
Change the mixer speed to low, and slowly add the salt, nutmeg, flour and baking powder to the wet ingredients. Mix until ingredients are barely incorporated. Remove the bowl from the mixer and use a rubber scraper to ensure the ingredients are fully incorporated. Fold in the chunks of toffee.
Dump dough into prepared pan. Spread the dough into an even layer in the pan (you can wet your fingertips with water to evenly distribute the sticky dough into the pan).
Bake blondies in 350-degree oven for 20-22 minutes. The middle of the blondies will still jiggle when they are ready to be pulled from the oven. Let blondies set and cool in the pan. Once blondies have cooled completely, remove the blondies from the pan and cut into desired sized squares.
Store blondies in an airtight container at room temperature.
They may look under done when it’s time to take them out of the oven, but they aren’t! The middle will still jiggle when it’s time to take the blondies come out of the oven. Just leave the blondies in the pan to set and cool 🙂
I used the wonderful B. toffee in my blondie bars, but you can use Heath baking bits, or something similar, in these too instead.
You guys!! You have to make these! People were still raving about these the next day! Are there any desserts that you like to make and bring into work?
PS- I have linked this recipe up at Meal Plan Monday!