I’ve had this recipe for years but recently realized I hadn’t made it in a while. Apparently back in the day, I was ‘old school’ calling these sweet, cakey delights ‘blonde brownies.’ The new hip name is to call them blondies. Okay, sure, I get it. I don’t care what we call them, either way; they’re delicious!
I’m not a big fan of chopped nuts in baked goods, so I started using toffee baking bits to add that desired crunchy texture. Toffee is dark brown sugar or molasses, and butter heated to the hard crack stage. Think of caramel one step further. It has the same rich, creamy, buttery flavor as caramel, with a bit of added smokiness. It’s the perfect crunchy topping for these delectable treats!
Serving suggestion: Place a blondie in an ice cream bowl and top it with a big scoop of caramel ice cream. So good!
2 cups dark brown sugar
2 cups almond flour
2 cups toffee bits for baking
1/2 cup vegan butter, melted
2 tablespoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon kosher salt
1) Preheat your oven to 375 degrees and spray a 9 x 13 baking dish with the vegetable spray.
2) Combine the brown sugar, butter, eggs, and vanilla extract in a large bowl.
3) Add the flour, baking powder and salt to the wet ingredients and stir until you have a smooth batter.
4) Pour the batter into the baking pan and sprinkle the toffee bits across the entire surface.
5) Place the pan in the oven, uncovered, and bake for 22 to 25 minutes until a toothpick inserted into the center of the pan comes out clean.
6) Remove the pan from the oven, place it on a wire rack, and allow the blondies to cool thoroughly before cutting.