Blonde Toffee Brownies

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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

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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.

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Gently stir in flour mixture until all is moist.  Fold in 2/3 cup toffee chips and add nuts.  Pour into prepared pan …

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…and bake for 30 minutes at 350 degrees F.  Remove from oven and immediately sprinkle remaining toffee bits over top.

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Cool completely before cutting.  Makes 12 brownies. 

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

11 thoughts on “Blonde Toffee Brownies”

  1. I love toffee! This may be one way I can still eat it without killing my teeth. =) Thanks for the recipe.

  2. I remember making these!! They ARE scrumptious & I’m sure some people enjoyed your contribution to the dessert table.
    I go nuts for anything toffee so I can’t wait to make these again.
    Thanks so much for typing out the recipe as I have no idea where mine went to!!
    Hope you had a peaceful Memorial Day, Lillian.
    Hugs,
    Rett

  3. Thank you, Lillian. I love anything with toffee, butterscotch, caramel, etc., so I’ll be making these. And what an interesting story about the pork roast dinner. I’ll bet the people were very happy when they discovered these brownies!

  4. I have been looking for this recipe for some time now. They used to be served to us at vacation Bible school. I couldn’t remember what the candy inside was. Now, I have the recipe! Thank you.

  5. Yum…I have everything to make that. Maybe later in the week. We have been sick here with a summer cold. We passed around to all the family. Now I am trying to catch up with blogs.

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