Blondies are simply brownies without the chocolate. A light-colored metal pan is your best bet for even baking and cakey, moist blondies.
6 tablespoons unsalted butter
1/4 cup canola oil
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
6.75 ounces white whole-wheat flour (about 1 1/2 cups)
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons almond toffee bits (such as Heath)
Baking spray with flour
2 tablespoons almond toffee bits
How to Make It
Preheat oven to 350°.
Place butter, oil, and sugar in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a large bowl; cool 8 minutes. Stir in vanilla and eggs.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; stir with a whisk. Add flour mixture to butter mixture; stir until completely combined. Stir 3 tablespoons almond toffee bits into flour and butter mixture.
Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Sprinkle 2 tablespoons toffee bits evenly over batter. Bake at 350° for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.