This, my friends, is the best blondie you’ll ever make, period. It starts with my mother’s basic caramel brownies recipe – which, like many of my mother’s best recipes, comes from the 1955 edition of the Minonk United Methodist Church Cookbook – but instead of the prescribed nuts, add a cup of heath bar crunch bits. The kind with chocolate, although the brickle bits would probably be awesome in their own way.
I used the Heath bits the first time I made these, and though I’ve made them since with chocolate chips and with walnuts, and with pecans, nothing really comes close to the rich sweetness that toffee brings to the party. This is the epitome of blondies, and I probably would have finished my latest batch already except for the fact that I’d sent them to California for someone’s birthday.
Heath Bar Crunch Blondies
1 1/2 C AP flour, sifted
1 t salt
2 C brown sugar, firmly packed
2 eggs, lightly beaten
2 t baking powder
2 t vanilla extract
1/2 C butter, melted
1 C HEATH Bar Crunch Bits
Sift flour with baking powder and salt. Add melted butter, sugar, vanilla and eggs and stir to combine. Fold in HEATH Bar Crunch pieces.
Spread in a well-greased 8×8 pan and bake at 350F for 30 minutes.
Excellent warm or cool, but somehow the most decadent when still soft from the oven.
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