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Blondies are simply brownies without the chocolate. A light-colored metal pan is your best bet for even baking and cakey, moist blondies.

Deb Wise
Recipe by Cooking Light March 2015

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Recipe Summary

hands-on:
11 mins
total:
35 mins
Yield:
Serves 16 (serving size: 1 blondie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

197 calories; fat 10.2g; saturated fat 4g; sodium 98mg.
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