I recently baked and blogged rich, dark chocolate brownies. These were a decadent treat and one for adults only.
This time it is sweetness and light in the shape of fresh strawberry and white chocolate blondies.
I made these as a thank you for a lovely friend, Maria, who was the first person to ‘like’ my brand spanking new Hungry Mum Facebook page! Feel free to like my Facebook page – and I’ll like yours back 🙂 Continue reading
My cousin by marriage is Canadian and as a fellow baker understands my obsession with all things sweet and home-made. The very lovely Heather and her family spent Christmas with us in 2012 and regularly had to listen to my gripes about the lack of creative baking supplies available in Australia. As a surprise she sent me two boxes of various chips: cinnamon, mint, toffee, peanut butter: the types of things I read about but could never pin down. I may or may not have done a real, actual happy dance on receipt of these delish morsels.
When I saw this recipe on the labyrinth-like food.com I couldn’t wait to bake it. So simple and so delish – nibble one little corner and give the rest away, like I did.
Gather:
115grams butter, diced, at room temperature
3/4 cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100g English toffee bits
Let’s get to it:
Preheat oven to 170C and grease and line a 9×13 pan.
Beat butter, sugar and eggs in bowl of KitchenAid until creamy and well-combined.
Stir in flour, baking powder, baking soda, and salt and toffee bits, reserving a bit.
Bake 20 – 26 minutes: you want it to be moist like a brownie, not dry.
Remove from oven and sprinkle over remaining toffee chips.
Allow to cool for 10 minutes or so before slicing into chunky squares.
the hungry mum 