I was planning to make these wonderful blondies sometime this weekend anyhow. But my youngest daughter and her best friend came over after school on Friday dying to do some baking, so they made them instead.
I fell in love with this recipe the first time I tried it. The brown butter, the chocolate and the toffee flavor combined to make them really special. Liz’s original recipe, on the wonderful blog That Skinny Chick Can Bake, called for Heath bars. Since we can’t get those in Canada, I substituted Skor bars. Either way, they’re fantastic – one of the best new recipes I’ve tried recently.
Maybe you’ve noticed that I haven’t been posting as many recipes for sweets lately. There are a few reasons for that, but one is that my husband is trying to stay away from desserts, and I’m attempting to make that easier by not baking too often. But he’s out of town this weekend and we took full advantage by making these blondies. Andrew, if you’re reading this from Florida, I promise these will be gone by the time you get back home.
Brown Butter Blondies with Skor Bar chunks
(adapted from That Skinny Chick Can Bake)
1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar
1 tsp vanilla
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup Skor (or Heath) bar chunks – two bars cut up
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 8 x 8” pan with foil or parchment paper.
To brown the butter, melt it in saucepan over medium heat and continue cooking, swirling pan occasionally, till it just turns brown and smells nutty.
Combine brown butter and brown sugar. Beat for a couple of minutes until well combined, then add egg and beat until batter is smooth. Mix in vanilla. Mix in flour, salt and baking soda and stir until just combined. Fold in Skor bar chunks and chocolate chips. Bake for 20 – 25 minutes. Cool, then cut into bars to serve.