Heath Bar Blondies

My brother told me that the secret ingredients to every delicious recipe is lots of butter and lots of sugar. Well if that's true, and I'm pretty sure it is since my brother rarely lies about anything so important as dessert, then this recipe nailed it. And, yes, it's totally worth going for a run in the middle of winter just so you can indulge in these caramel scented heath bar blondies. Yummers!

 

Heath Bar Blondies [click to print]

Makes about 16-2x2" brownies


1/2 c. unsalted butter
1 c. brown sugar
1-1/4 c. flour
1-1/4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1/2 c. walnuts, chopped
1/2 c. heath bar toffee bits

Line 8x8 pan with parchment paper or coat well with nonstick cooking spray. Preheat oven to 350.

First you're gonna brown that butter. And don't you dare use margarine or even think about skipping this step! Brown butter gives these blondies a tasty caramel flavor. So, put butter in saucepan and heat on low until it turns a light brown, caramel color. It will bubbly a lot and be noisy for a little bit, then watch carefully because butter can burn very quickly. Once it's browned, pour into mixing bowl and allow to cool about 10 minutes.

Whisk together flour, powder and salt; set aside. Add sugar and beat until combined. It will look kind of like wet sand at this point. Add vanilla. Add eggs, one at a time, incorporating well between each addition. Add flour mixture in two additions, mixing about 20 seconds between each addition.

Stir in nuts and heath bits. Pour into pan and bake 25-30 minutes.

Source: Adapted from my mom's Blonde Brownies