Back in 1994, a co-worker of my husband invited us to a big pig roast at his house in Indiana. He had a large backyard with plenty of space for all of his guests to visit and munch on appetizers while waiting for the roast to be ready. Each guest was asked to bring something and I chose these Blonde Toffee Brownies because I knew they would hold up well in the heat.
After enjoying the succulent roast pork and side dishes, we were instructed to go into the kitchen and pick out a dessert. I was not prepared for the array of desserts on that Indiana table. There was every imaginable kind of pie, cake and cookie – and lots of them. I doubt that my brownies were even touched that day, but I’m sure they went home with someone who could enjoy them later in the week since they keep well for several days. These brownies are very sweet and rich – a small serving will suffice.
BLONDE TOFFEE BROWNIES
- 1-1/3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs, room temperature
- ½ cup each granulated sugar
- ½ cup light brown sugar
- 1/3 cup butter, melted
- 1 tsp vanilla
- ¼ tsp almond ext
- 8 oz. pkg. toffee bits, divided
- ½ cup chopped pecans
Preheat oven to 350 degrees F
8 inch square pan, greased
In a small bowl, mix together the flour, baking powder and salt. In a medium bowl, beat eggs, gradually add granulated sugar and brown sugar. Whisk in melted butter and vanilla/almond extracts.
Gently stir in flour mixture until all is moist. Fold in 2/3 cup toffee chips and add nuts. Pour into prepared pan …
…and bake for 30 minutes at 350 degrees F. Remove from oven and immediately sprinkle remaining toffee bits over top.
Cool completely before cutting. Makes 12 brownies.