Butterscotch Toffee Blondies

Butterscotch Toffee Blondies - made June 25, 2020 from Spicy Southern Kitchen

Another toffee blondie recipe. If you're noticing a sameness to my recent posts, it's because all the brownies and bar cookies are still going in care packages for deployed military service members for Soldiers Angels and I'm still doing fewer chocolate desserts because of mailing in hot summer temps, both at their origin and destination.

I made a half recipe of this one (click on the post title for the full original recipe) as I was baking several things and wanted a good variety for each box.

At first the bar cookie raised uniformly and baked evenly. But towards the end, the sides continued to rise while the middle sank. It sank after I did a toothpick test in the center so I wonder if opening the oven door and poking in the toothpick released some air it shouldn't have.

But regardless of how it looked in the end, this was a pretty good blondie, especially if you like that brown sugar/butterscotch and toffee flavor combination. I also threw in the last of my pastel M&Ms to clear them out of my pantry so they added some chocolate and crunch.

1/2 cup unsalted butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 tablespoon (1 1/2 teaspoons) baking powder
1/4 teaspoon salt
1/2 cup toffee bits
1/2 cup butterscotch morsels

1. Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and lightly spray with nonstick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar until fluffy, about 2 minutes.
3. Add eggs, one at a time, mixing briefly after each addition. Beat in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder and salt. Add to butter mixture in 2 additions, mixing briefly on low speed until just combined. Fold in toffee bits and butterscotch morsels.
5. Spread in an even layer in the prepared pan. Bake until toothpick inserted near the center comes out clean, 35-45 minutes. Cool completely before cutting and serving.