Toffee Blondies

A recipe for a blonde brownie with butterscotch chips and toffee bits.

Yield: about 24 large or 48 small brownies

I love technology.  I’ve tried to be pretty forward-thinking and embrace new technologies as they surface.  I’m not always amazing at this, but I have a pretty good feel for a lot of it.  For instance, I love Pinterest.  It is my new go-to tool.  When I find a great recipe or idea, I just hit the “pin it” button, and the recipe is mine forever!  Brilliant!  The real problem is that in my non-virtual “real” life, there is no “pin it” button.  My sister-in-law used to be part of a recipe exchange group in her neighborhood, and she praised this recipe quite highly.  She opened her beautiful recipe book and started searching for a pen so I could copy it down.  I pulled out my phone and snapped a picture of the recipe.  It’s the equivalent of a real life “pin it” button. ‘Cuz I’m all cool and tech-savvy like that.

Do you have a good recipe for blonde brownies?  Feel free to share it with me.  I have good memories of my mom making butterscotch blondies in a sheet pan, and cutting them into neat squares, leaving the crusty edges on the pan.  My grandpa loved this dessert in a big way, and always bugged my mom for the crusty edges that had been left behind.  I’m now on a quest to find a fabulous blondie.

I knew I would be feeding more than my normal family of 5 with these blondies, so I doubled the recipe.  I also made one important addition.  An addition that would make [tooltip text=”Maren and I are currently embroiled in a very serious Rice Krispie Treat Death Match, precisely because she insulted my scotcheroos. Her exact words: Butterscotch, yuck. (Or something like that.)”]my cousin Maren[/tooltip] absolutely crazy.  An addition that I believe makes the whole thing better, a truer blondie…

… butterscotch chips.

You heard me.

Throw some butterscotch in those babies.  I also used half the package of toffee bits inside the brownie, and sprinkled the other half over the top.  I’m super creative that way.  And it doesn’t stop there.  I have one more super creative addition to this recipe that will blow your mind.  I baked it in an 11×17 pan.  I could tell you it’s because I remember the sheet-pan blondies of my childhood, but the truth is that my 9×13 pan was dirty, and washing it was way too much work.  The bonus of using an 11×17 is that they are really thin and they bake quickly.  Mine took about 20-25 minutes.  If you are making the regular (half size) batch, put them in an 8×8 pan and give them about 30-35 minutes to bake.

Final step: Allow them to cool, then cut them into squares and enjoy!  Rinse and repeat.

If you enjoy these, you might also enjoy:

 Butterscotch M&M bars from Dinners, Dishes, and Desserts

Chocolate Coconut Blondies from Get Off Your Butt and Bake

Brown Butter Blondies from My Baking Addiction

This recipe linked up at:

Blue Cricket Design, Show and Tell Wednesday; Grateful Belly, What’s New Wednesday; Mushki Loves, Mushki Loves My Stuff; GingerSnap Crafts, Wow Me Wednesday; Somewhat Simple, Blog Link Party; Something Swanky, Sweet Treats Thursday; Momnivores, Creative Juice; Miz Helen’s Country Cottage, Full Plate Thursday; Everyday Tastes, It’s a Keeper Thursday;