Oh look, it’s the day after Valentine’s Day and I’m doing a sweet treat. Toffee Blondies. What’s wrong with me? I do so few desserts you’d think I could better time them for maximum effect. But these Toffee Blondies came into the world when they darn well felt like it. Much the same as a human child, right?
Of course that insinuates more than I meant to reveal about my own Valentine celebration. After all what would I know about the gestation period for Toffee Blondies?
But that’s a nonsensical digression if ever I wrote one, so let’s get back on track. Because this recipe defies expectations. That is if you ever had any expectations regarding Blondies. I certainly don’t (didn’t). In general I’ve always considered Blondies (despite their name) as the far less glamorous sister to the deep dark chocolate Brownie. Even good Blondies feel like an afterthought to me. Like I didn’t have enough inspiration to make anything better. Or maybe the pantry was a bit bare…
In fact I could have gone the rest of my life without ever making Blondies and not felt like I was missing out on a single thing.
Except for one fact. These blondies are made with brown-butter and my favorite childhood candy– the Heath Toffee Bar. They’re basically an old Martha Stewart recipe that I pumped up a bit with milk chocolate covered Heath Bars. I’ve noticed the recipe on and off for years, but my ho-hum attitude about Blondies unfairly colored my impression of these Toffee Blondies.
Well, color me wrong. These Blondies are better than almost any Brownie I’ve ever made.
The brown butter adds a touch of nutty sophistication. Which is a good thing. But it’s the chopped up Heath Bars which practically dissolve into the Blondies that make me wonder how the heck can a boring old Blondie taste so good. GREG