Food & dining
    Next Score View the next score

    Recipe for toffee blondies

    Sally Pasley Vargas for The Boston Globe

    Makes 40 bars

    These begin as blondies, which are the golden-colored bar cousins of brownies, often sweetened with light or dark brown sugar, but not made with cocoa powder or melted chocolate (though you might find chips or chunks in the batter). The flavor is often butterscotch-y. Here, blondies get a generous addition of chopped Heath bars, along with semisweet chips and walnuts to give tastes of toffee and chocolate, and a crunch of nuts. Toffee blondies are addictive.

    Butter (for the pan)
    1cup (2 sticks) unsalted butter, cut into chunks
    cups flour
    1teaspoon baking soda
    ½teaspoon salt
    cup light brown sugar
    cup granulated sugar
    2teaspoons vanilla extract
    3eggs, lightly beaten
    5Heath bars (1.4 ounces each), coarsely chopped (1¼ cups)
    1cup semisweet chocolate chips
    ½cup walnuts, coarsely chopped

    1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking pan.

    2. In a saucepan over medium-low heat, melt the butter. Turn the heat to medium and let the butter bubble for 1 minute, or until it is lightly browned. Remove from the heat and pour into a large heatproof bowl; cool to tepid.


    3. In another bowl, whisk the flour, baking soda, and salt to blend them.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Blend the brown and granulated sugar into the butter mixture. Add the vanilla and eggs, mixing thoroughly. Stir in the flour mixture, mixing just until no white spots appear in the batter. With a large metal spoon, stir in the toffee, chocolate chips, and walnuts.

    5. Transfer the batter to the pan, smoothing the top. Bake the blondies for 30 to 35 minutes, or until the top is just set. Transfer the pan to a wire rack to cool.

    6. Make 4 horizontal and 3 vertical cuts to form 20 pieces. Cut each in half to make 40. Use a small offset spatula to remove the pieces from the pan. Store in an airtight container for up to 3 days. Lisa Yockelson