Believe it or not, this is the first blondie I've ever had. I know! I can't figure out what I've been waiting for... It's like a cross between a chocolate chip cookie (a real thick one) and a brownie. Plus, not having to spoon out individual balls of dough and bake multiple pans of cookies is a huge bonus.
Smear it once into a pan. Bake. Have a coffee. Catch up on some dishes. Take a nap. Pin some stuff on Pinterest. Remove from oven. And you only dirtied one pan (also 2 bowls and a bunch of measuring cups and spoons, but we're not counting those). Based on my semi-recent inability to keep up with my growing pile of dishes, the one-pan deal is the biggest asset.
This is one of the thickest batters I've dealt with, so please don't try to stir in your toffee and chocolate with a rubber/plastic spatula. I don't want you to cuss because it broke. Just pull out the handy wooden spoon or large metal one this time.
As they bake, the crust puffs up slightly around the edges, creating little pockets of air. The center sinks down a little and creates the dense middle that's overflowing with chocolate. It's hard to even see any "blonde" between all the chocolate. I believe that's a good thing! If you can't resist waiting to eat these before they're totally cooled, I won't be blaming you.
Chewy Toffee Chocolate Blondies
Adapted from Baking: From my home to yours by Dorie Greenspan (not an affiliate link)
1 cup all-purpose flour
Scant 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 stick unsalted butter, at room temperature
1 cup sugar
1 teaspoon molasses
1 large egg
1 teaspoon vanilla
14 Andes toffee crunch thins, roughly chopped (or 1/2 cup other toffee chocolate candies)
4 ounces bittersweet chocolate, roughly chopped (or 3/4 cup chocolate chips)
Preheat oven to 325 degrees F.
Butter a 8x8-inch pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixer bowl with paddle attachment, beat butter on medium speed for 2 minutes or until light and fluffy. Add sugar and molasses. Continue to beat on medium for 3 more minutes.
Add egg and beat until combined. Stir in the vanilla.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Using a wooden spoon (or other sturdy spoon), gently stir in the toffee and chocolate.
Spread evenly in buttered pan.
Bake for 35-40 minutes or until a knife inserted in the middle comes out clean and the top is a golden brown.
Allow to cool completely in pan before serving.
I'm linking up this recipe at Frugal by Choice, Cheap by Necessity.