Now, I may be biased because I am a Blondie (and because of this I've learned to take a joke or two) but this recipe for Toffee Blondie Brownies is top notch. The combination of ingredients explodes in your mouth and has a funny side effect of making people come back for seconds...thirds....or completely polishing off the entire rack in one sitting (although I don't advise you to do this because from personal experience sugar hangovers are the worst. Plus nothing is attractive about a Blondie covered in Blondie goo). I'm telling you, if you're a fan of dessert, you wont want to pass this one up.
This recipe makes 9" square (course I usually double it)
What you will need.
1 c plus 2 T flour
1/2 t salt
1/2 t soda
3/4 c packed brown sugar
1/2 c butter softened, that is 1 stick( or 1/4 c butter, 1/4 c shortening - Crisco)
1 t vanilla
1 egg
Any combo of choc chips, heath chips, butterscotch etc about 2 - 2 1/2 c altogether
Preparation:
Set oven to 350 degrees
Beat sugar, van, butter until creamy.
Beat in egg, grad add flour.
Stir in rest. about 20 min
IMPORTANTE: DO NOT overcook. Cool, cut into squares and enjoy!
* To make this even better, try pairing it with vanilla ice cream and my fave caramel sauce recipe created by the one and only Ina Garten listed below!*
Ingredients:
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
Preparation:
Mix water and sugar in a large heavy-bottomed saucepan.
Cover and cook over low heat until the sugar dissolves.
Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.
Watch it carefully at the end, as it will go from caramel to burnt very quickly.
Stand back to avoid splattering (ouch), and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract).
Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
Set oven to 350 degrees
Beat sugar, van, butter until creamy.
Beat in egg, grad add flour.
Stir in rest. about 20 min
IMPORTANTE: DO NOT overcook. Cool, cut into squares and enjoy!
* To make this even better, try pairing it with vanilla ice cream and my fave caramel sauce recipe created by the one and only Ina Garten listed below!*
Ingredients:
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
Preparation:
Mix water and sugar in a large heavy-bottomed saucepan.
Cover and cook over low heat until the sugar dissolves.
Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.
Watch it carefully at the end, as it will go from caramel to burnt very quickly.
Stand back to avoid splattering (ouch), and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract).
Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
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