Blondies are like a cookie in the shape of a brownie as they are cooked in a sheet-pan and are carved up in large pieces.  I do not like nuts in baked goods so have replaced the traditional pecans or walnuts with chopped toffee bars.  I also use brown butter to add a robust flavor to the bars.  This recipe calls fr a 13×9 baking sheet but your can double batch for a larger crew and use a half-sheet.


  • 1 1/2 cup of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon of kosher salt
  • 1 1/2 cup lite brown sugar
  • 12 tablespoons of brown butter, melted but cooled
  • 2 extra large eggs, at room temperature 
  • 1 tablespoon of vanilla extract
  • 1/2 cup of chopped toffee bars, Skor or Heath Bars
  • 1/2 cup butterscotch chips
  • 1/2 cup milk chocolate chips
  • 4 ounces of white chocolate, chopped 

Making It

  • Turn the oven to 350 degrees, take a 13×9 baking sheet, line with parchment paper and coat with butter
  • Sift the flour, baking powder and salt in a bowl, set aside 
  • Put the sugar in the bowl of a mixer fitted with the whisk attachment, add the sugar and put the mixer on medium speed, add the butter, vanilla until fully incorporated, then add one egg at a time and remove the mixing bowl when fully blended
  • Fold the flour then the candy and chocolate into the mix
  • Place in the baking sheet, smooth out and put in the over for up to 25 minutes, remove and let sit for an hour, cut, place on a plate and refrigerate for another hour

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