As mentioned in my last post I made blondies from the new book The Cookiepediaby Stacy Adimando. I love this book so far! For my non American readers readers a Heath bar is a candy bar sold in the US that is simply crunchy “English” toffee coated in milk chocolate. According to Wikipedia it’s not a very popular candy bar at all but more popular as topping for ice cream and other sweet treats! This post being a good example of that.Don’t forget there’s still time (until Monday) to win a copy of Cookiepedia! Head over to this post for information on how to enter (now that I’m on WordPress it’s only necessary to enter your email in the form not in the comment itself).
I made sure they were soft and chewy by not over cooking them. Brownies and blondies, unlike cake, benefit from being ever so slightly under cooked.
I ate mine with some Waitrose brand maple and pecan ice cream! Heaven!
1 cup unsalted butter
2 cups plain flour
1 tsp baking powder
1 tsp salt
1 1/2 cups light brown sugar
1/2 cup sugar
1 1/2 tsp vanilla
1/2 cup toffee pieces
1/2 cup chocolate chips
1 cup chopped pecans
- Pre heat the oven to 350 F/180 C and grease and flour a 9 x 9 brownie pan. In a small saucepan over medium heat melt the butter.
- Keep swirling it gently as it starts to foam. As soon as it starts to turn from yellow to a deeper golden color take off the heat and set aside to cool.
- Sift the flour, baking powder and salt into a small bowl and set aside.
- Beat the melted butter, brown sugar and sugar together. Add the eggs and vanilla and beat for a few minutes until the batter is smooth and shiny.
- Add the flour mixture in three batches mixing in between. Fold in the nuts, chocolate chips and heath bar pieces.
- Pour the batter into the greased pan and bake for 40 - 45 minutes until a cake tester inserted in the middle comes out clean.
- Cool before cutting into squares.
adapted from The Cookiepedia