Two-Bite Brunettes, or The Ultimate Blondie Recipe

Our Brunettes, or “The Ultimate Blondies” are rich, gooey, and packed with warm, caramel flavors. Not for the faint of heart! Here is the pan I use to bake these off.

Author: Lauren McDuffie
Yield: 9 Brunettes

Ingredients

1.5 sticks unsalted butter (12 TBSP)

1.5 cups dark brown sugar

2 eggs

2 tsp vanilla extract

1.5 cups all-purpose flour

½ tsp salt

1 tsp baking powder

1 cup chopped semi-sweet chocolate (I chop up a 4-ounce baking bar)

¼ cup plus 2 TBSP toffee bits

Flaky sea salt for sprinkling, optional

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Instructions

Preheat your oven to 350 degrees F. Adjust your rack to the middle position. Grease/spray a 9 X 9-inch square baking pan and line with a parchment sling (place a piece of parchment paper in the pan, leaving at least a 2-inch overhang so you can easily remove the brunettes when they’re cool.

Add the butter to a saucepan over medium heat and melt the butter. Once the butter has fully melted, to get it brown, allow it to keep cooking, swirling it around occasionally until it begins to turn a golden color and you can smell it; about 3 to 4 minutes. Reduce the heat to low and add the sugar. Stir and keep cooking gently until the sugar has melted into the butter. Allow to cool for 20 minutes. Add the vanilla and the eggs.

Meanwhile, in a medium or large bowl, combine the flour, baking powder, and salt. Whisk to thoroughly mix. Pour the butter/sugar mixture into the bowl with the dry ingredients and stir with a wooden spoon to combine. Fold in the toffee bits and chocolate.

Transfer the mixture to your prepared pan and bake for 22 to 26 minutes or until slightly crackled on the top. Allow the Blondies to cool completely before removing from the pan. Cut into 2-inch squares or, for two-bite Blondies, 1-inch squares.

Find it online: https://mykitchenlittle.com/2020/02/12/brunettes-or-the-ultimate-blondie-recipe/