Toffee Nut BlondiesPosted 22 July 2013 by Debbie
Apparently there are some people who don’t really like chocolate. Shocking, I know. For those kinds of people (and even the rest of us), these toffee nut blondies are a nice alternative to brownies. You can use whatever nuts you like, I used Brazil nuts here. For the toffee, use any kind of shop bought toffees or caramels that are firm, but still chewy. I used Werther’s Chewy Toffees, and just cut them into quarters. The Caramacs add a definite “something”, but if you can’t get hold of them you could use white chocolate instead. They have a gorgeous salty-sweet toffee taste along with a chewy-nutty texture.
- 120 g unsalted butter
- 175 g light brown sugar
- 3 eggs
- 3 Caramac bars or 100 g white chocolate, chopped
- 1 tsp vanilla extract
- 125 g plain flour
- ½ tsp salt
- 75 g nuts, chopped
- 50 g chewy caramels/toffees, in small pieces
Melt together the butter and sugar over a low heat. Add the Caramac and allow to melt.
Let the mixture cool down and then beat in the vanilla extract and the eggs, one at a time.
Stir in the salt and flour until well combined, followed by the toffee pieces and nuts.
Pour the blondie batter into a prepared tin and bake for 20–25 minutes at 175°C (350° F). The blondies are ready when set, with a nice crackle on top, but still may be slightly gooey inside.