Ingredients Jump to Instructions ↓

  1. 11/2; sticks unsalted butter, plus butter for pan

  2. 375ml (11/2; cups) all-purpose flour

  3. 1 tsp baking powder

  4. 1/2; tsp salt

  5. 250ml (1 cup) light brown muscovado sugar

  6. 125ml (1/2; cup) dark brown muscovado sugar

  7. 2 large eggs

  8. 11/2; tsps vanilla essence

  9. 250ml (1 cup) milk chocolate chips

  10. 65ml (1/4; cup) plus

  11. 2 tbsps toffee chips

  12. 125ml (1/2; cup) coarsely chopped toasted almonds

Instructions Jump to Ingredients ↑

  1. Blondies Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

  2. Whisk together the flour, baking powder and salt in a medium bowl.

  3. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

  4. Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.


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