| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 18 to 36 squares |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 18 to 36 squares |
Ingredients
- 1 1/2 sticks unsalted butter, plus more for buttering the pan
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup light brown muscovado sugar
- 1/2 cup dark brown muscovado sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup coarsely chopped toasted almonds
- 1/4 cup plus 2 tablespoons toffee chips
Instructions
- Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
- Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.
Nutrition Facts
| Serving Size | 1 of 27 servings |
| Calories | 178 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 87 mg |
| Serving Size | 1 of 27 servings |
| Calories | 178 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 87 mg |
Reviews
This is the best blonde recipe ever. I make them mostly as suggested however, I double the recipe and make them in 9×13 pan because everyone loves them so much. Sometimes light muscovado sugar can be hard to find where I live, but I can get the dark, so I may sub out brown sugar for the light. Mix ins change on what I have available, but I really do like the toffee chips and almonds in this.
whoaaa. I do not have much of a sweet tooth but these are so good. Per other reviews, I used regular light brown sugar 1 C and just 1 stick of butter and subbed white chocolate chips as that’s what I prefer. They are so yummy. I brought them into work and my employees are going to town.
I have tried making these blondies twice, but each time I find that they are still a little raw in the center even though it passed the doneness test. Can someone tell me what the center temperature should be when they are done?
These are certainly tasty. I omitted the toffee chips (not needed!) and used a mix of milk chocolate and white chocolate chips. But I agree that the amount of butter is quite excessive. Even after cutting it by a couple of tablespoons, the blondies were swimming in butter! I had to blot them with paper towels. Experiment with only 2/3 the amount in the recipe.
The brownies are delicious but I believe the amount of butter overwhelms the amount of flour.
My family and friends loved these. I tried them substituting brown sugar, but will the muscovado next time.
Made these brownies for Christmas with the muscovado sugar. They were so delicious and seemed to improve with age. The muscovado sugar gives these bars a wonderful molasses flavor. The sugar can be found at Amazon and is worth getting. Really need to be careful not to overbake. They firm up upon cooling. I think I would add some extra nuts next time.
I did Bobby Flay Blondies for every one in my gift list even to my doctors it was an exict everyone love it the best i bake this year, thank you i will keep the recipe and past generation to generation, I am from Puerto Rico never bake something so amezing in my life, Bless you LOVE It, Carmen Naved0
I used to make blondes all the time, but have never used Muscovado sugar and will never find it in the Caribbean. I lost my recipe, so I’m very happy to find this. A bit dangerous though as we can’t keep our fingers out of them!
AWESOME