Sticky Toffee Blondies Recipes

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

GINA'S TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F.
• Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
• Whisk flour and salt together in a small bowl and set aside.
• In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
• Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

STICKY TOFFEE BLONDIES RECIPE

Steps:

• Oven to 175C, line an 8″ square tin with parchment paper and set aside.
• In a mixing bowl, mix the melted butter and sugar until combined, then stir in the eggs. Combine in the flour, baking powder and salt and add the dry ingredients to the batter.
• Stir in the chopped dates and 75g of the fudge cubes, spoon the batter into the prepared tin and level the surface. Scatter the remaining 25g fudge cubes over the surface. Bake for 18-20 mins, until the golden on the surface. Allow to cool.
• Next, make the Salted Caramel. In a medium saucepan, over medium heat, sprinkle a layer of the icing sugar (not using it all, just a couple of tablespoons worth), when you start seeing the sugar melting to a liquid through the surface, sprinkle on more icing sugar. If starts to smoke a little, lift the pan off the heat and then return it. Continue until all the sugar is melted, giving it a slight stir. Reduce the heat to low, whilst stirring add the cream a drop at a time as will spit and will seize if you add all at once. When all the cream has been added, stir in the butter and the salt, stir until the butter has melted. Pour into a bowl and cool until needed.
• To decorate, cut the blondie into 9 pieces, spoon some of the cooled salted caramel into a piping bag and drizzle over the blondies. Or you can go wild and pour over them!

BROWN-BUTTER TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
• In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
• Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.