As much as I love all things chocolate, sometimes (sometimes!) it’s nice to take a teeeeeny little break.
You have no idea how hard it was for me to not add chocolate chips to this already decadent, ooey gooey chewy blondie recipe. Every time my hand naturally gravitated towards the bag of chocolate, I just ate more heath bar bits.
It was worth it.
These blondies are by far one of the best things to come out of my teeny tiny little kitchen (by the way I’m moving! But to a little house that still doesn’t have a dishwasher or a garbage disposal). They’re perfectly chewy and rich, and absolutely stuffed with delicious toffee bits and walnuts.
And who doesn’t love toffee??!
It practically makes up for the lack of chocolate.
If you bring one dessert to any Super Bowl party, this should be it. They’re so good that after baking them, I stood over the pan in my still sweaty yoga clothes and ate all of the edges off of all 16 blondies.
And then I ate all the crumbs.
And then I took a bite of one.
And then I ate the whole thing because who just “takes a bite” out of a blondie?
Browning the butter really puts these blondies over the edge. Like these chocolate chip cookies, it gives them an almost nutty, caramelized taste…perfect for adding tons of toffee!
And I can’t even believe I’m saying typing this, but I kinda think I might even like them better than their brownie cousin.
Of course I’ll probably retract that statement next time I bake a batch of warm fudgey brownies.
But for now, all I can tell you is that these really are mind-blowing delicious. My favorite part is how chewy they are! And how easy they are to make, of course. Although that could be potentially dangerous when it comes to late-night blondie cravings.
We’ll cross that road when we get there.
Heath Bar Blondies
adapted from Smitten Kitchen
1 stick butter
1 cup packed dark brown sugar
1/2 tsp salt
1 tsp vanilla extract (or the seeds of one vanilla bean)
1 cup all purpose flour
1/2 cup heath bar crumbles
1/2 cup roughly chopped walnuts
Preheat your oven to 350 and butter an 8-inch square pan.
Brown your butter by melting it over medium heat on the stove until it becomes a golden caramel color (see here for more tips). Be careful not to burn the butter—you only want to brown it. This will take several minutes and it’s easiest to keep swirling the pan with your hand while it browns.
Pour the browned butter into the bowl of a kitchen aid and add the brown sugar. Beat for about four minutes, until creamy. Add the egg and beat again. Then, add the flour, salt and vanilla extract (or seeds). Beat until combined.
Fold in the heath bar bits and chopped walnuts. Spread out mixture in your buttered pan and bake for 25 minutes, or until edges begin to pull away from the sides of the pan.
Let cool before slicing into squares.