Brown Sugar Toffee and Pecan Blondie

Brown Sugar Toffee and Pecan Blondies

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Up your blondie game by adding in chunks of a totally addictive salted brown sugar toffee along with roasted pecans. It’s pure and simple magic.

Cliff Notes:
Roast and chop pecans. Make toffee: Cook butter, sugar, bourbon, corn syrup, cinnamon to 285°; add vanilla, salt, baking soda. Pour onto a greased pan covered in chopped pecans. Cool completely. Make blondies: Mix melted butter with remaining ingredients to form thick batter. Bake at 350° for 25-30 minutes.

Make It Your Way:
– Change the mix-ins to your favorites … chocolate chips, white chocolate, peanut butter chips, any kind of nut, etc.
– Make blondie bites using mini muffin tins instead of a cake pan.

Simplify It:
– Use store-bought toffee chips or Heath® bars instead of making your own toffee chips.

I am a brown-sugar-aholic. While my siblings were sneaking chocolate chips out of the baking cupboard, I was going for the little lumps in the brown sugar bag. On a plate full of chocolate chip cookies, I’ll search out the one with the fewest chocolate chips in it. And if you offer me a choice between chocolate pudding and butterscotch pudding, it’s no contest at all.

So it shouldn’t surprise you to learn that in my book, blondies totally outrank brownies. There’s nothing that can quite compete with the brown sugar chewiness of a good blondie. And while a plain blondie is good, a blondie studded with bronze nuggets of toffee and bites of chopped pecans is even better! Of course, you can buy toffee bits or toffee bars in the store, but here, I make a deep, dark, salted toffee with brown sugar and bourbon that has no equal. Try it and see for yourself. Just be sure to save enough to mix into the blondie batter!

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