Prep 5 mins
Cook 25 mins
Oooey, gooey and oh-so-good you'll want to eat 'em all! But really, save some for the next day or two, as they get better with time...and willpower is a good thing to test from time to time! A good friend brought over a batch of these little beauties as a thank you for hosting a homeschooling (CACHE = Coulee Area Christian Home Educators) function. I've made this right in the baking pan, too---with very good results. Allow pan to cool before cutting otherwise the ooey will be really gooey.
- 59.14 ml butter, melted
- 236.59 ml brown sugar, packed
- 2 eggs, lightly beaten
- 4.92 ml vanilla
- 236.59 ml flour
- 4.92 ml baking powder
- 0.25 ml salt
- 118.29 ml toffee pieces (Heath Bar)
- 118.29 ml semisweet mini chocolate chips
- 118.29 ml chopped nuts
- Preheat oven to 350; grease an 8-inch square pan.
- In a mixing bowl, combine butter, sugar, eggs and vanilla until well-mixed.
- Add dry ingredients, chips and nuts and mix well.
- Spread in prepared pan,.
- Bake for 25-30 minutes (set & golden brown on top).
- Cool, cut in to small squares.
I've had a lot of blondies before but none are as good as these were. The toffee and chocolate chips made this so rich and delicious it is defiantly going to be a new favorite in our home.
I made these the way Beautiful BC recommended - doubled recipe except for the eggs and formed cookies. The only other change I made was to include a full teaspoon of salt. They worked out beautifully. They rose up and did not flatten like a cookie with melted butter sometimes can. The kids loved the slight change over regular choc chip cookies.
I baked these last night and was very disappointed. After mixing, I felt like it needed more flour. I baked for the recommended time; the top was well browned but the middle sank down considerably. I cooled the pan for several hours and when I cut into them, they were more than just gooey - more like not baked. Very bland flavor. Threw the whole pan of them out.