Toffee Pecan Blondies
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Toffee bits infuse blondies with a unique caramel flavor, while pecans provide a crisp contrast to the soft center. Some of the toffee and nuts are mixed directly into the batter, which is very thick and requires you to press it firmly into the pan with your hands to achieve a smooth surface. The remaining nuts and toffee are used as a topping for the blondies. Sprinkle them over the cake halfway through baking. When the blondie is ready, cut it into convenient squares and serve with tea or take it with you for a snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, room temperature, plus extra for greasing the pan
- 2.5 cups premium flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3/4 cup or toffee candies
- 3/4 cup chopped pecans
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 22x32cm baking dish with foil, leaving an overhang on both sides. Grease the foil with butter.
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Add the vanilla extract and beat again. Add the eggs one at a time, beating after each addition. Reduce the mixer speed to low; beat in the flour mixture. Then beat in 1/2 cup of toffee pieces or Toffee and pecans.
- Pour the batter into the prepared pan and spread into an even layer. Bake until the batter begins to set, about 15 minutes, then sprinkle with the remaining 1/4 cup toffee and nuts. Continue baking until the blondies are puffed and golden, and a toothpick inserted into the center comes out clean, another 20-25 minutes. Transfer to a wire rack and let cool completely. Remove the blondies from the pan, remove the foil, and cut into pieces.
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