- 9 tablespoons butter, softened
- 1 cup of tightly packed brown sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1 and 2/3 cups purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 to 3/4 cup English Toffee Bits
Directions:
Butter a 9x9 baking pan and set aside. Mix flour, salt, and baking powder in a small bowl and set aside.
Beat butter and brown sugar until creamy, approximately 3 minutes. Add eggs and vanilla and beat until smooth. Lower the speed and slowly add flour mixture until completely blended, scraping the sides of the bowl as you work.
Put half of the batter into the pan and spread it to the edges. Sprinkle the English toffee bits on top until covered. Drop small dollops of the rest of the batter on top, about an inch apart. Where possible, spread out the dollops to connect them, being careful not to disturb the layer of toffee bits as you work.
Bake 40-45 minutes, until a toothpick poked in the center comes out clean and the edges have pulled away from the sides. Cool completely before cutting.
Myrtle's Note: The first blondie recipe I tried was really a bar or cookie bar recipe. This is what I would call a true blondie recipe. The original recipe is probably wonderful, having a cream cheese filling, but I wanted a way to eat my English Toffee Bits in a blondie.
Yield: 9 bars
Source: adapted from http://www.marthastewart.com/312725/cream-cheese-swirl-blondies?czone=food/cookie-of-the-day
