I've been wanting to make blondies for a while now since I first encountered them in a sundae at Milk. Conceptually, these blondies should have been delicious. In reality, they were good. But this was due to my own human errs. Because of my obsession with all things cute, I decided to bake these as mini blondie bites... big mistake. I ended up overcooking them a teensy bit due to them being in such a tiny pan! Don't get me wrong, they still had nice flavor but they were just a little hard rather than deliciously moist. One day, when my obsession with cuteness dies down, we shall meet again...
Pecan and Toffee BlondiesYields: about 10 - 12 bars
8 tbsn. butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla
pinch of salt
1 cup flour
1/3 cup pecans, chopped
1/3 cup toffee chips or Heath bars, chopped
Butter an 8x8 pan, set aside. Mix the melted butter with the brown sugar, beat until smooth. Next, beat in the egg, then the vanilla. Add the salt, then the flour. Add the chopped walnuts and Heath bar, incorporate well. Pour into the prepared pan and bake at 350 F for 15 - 20 minutes or until golden brown. Cool before cutting into squares.
I work at Bass Pecan Company we are having a pecan recipe contest.
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Yum, Yum, Yum. These look cute and good. It's impossible to buy a packet of toffee chips or a toffee bar here in Norway, so I just may be forced to make my own at home so that I can finally have some blondies.
ReplyDeleteThanks for sharing,
Siri
I love blondies, these are SO cute!
ReplyDeleteMini is awful cute and hard to resist. Sorry they didn't quite turn out for you.
ReplyDeleteI've made these several times and thought they were tough to get just right. Either the the middle undercooked and edges were perfect or the edges were overcooked(hard) and the middle was perfect. I think it has to do with the amount of butter to flour ratio. But hey, what do I know in comparison to Smitten Kitchen!
~ingrid