Toffee Bourbon Blondes
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 25 cakes
Complexity: easily
Quantity: 25 cakes
The best blondies are slightly chewy, moist, bordering on soggy inside.
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:
- 1.5 cups premium flour
- 3/4 tsp baking powder
- 0.5 tsp salt
- 110 g softened butter
- 3/4 cup toffee granules or finely chopped toffee
- 3/4 cup cane sugar
- 1 egg
- 0.5 tsp vanilla extract
- 1/4 cup bourbon
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Cooking the dish according to the recipe:
- Preheat the oven to 180°C and generously grease a 23-cm square baking pan with butter. For an easier option, you can line the pan with parchment paper and grease it.
In a medium bowl, whisk together flour, baking powder, and salt. - In a small saucepan, melt the butter and 1/4 cup toffee until smooth. Transfer the mixture to a bowl or stand mixer.
Beat in the cane sugar, then the egg. Add the vanilla extract and bourbon and mix until smooth. Add the flour mixture and mix with a mixer until smooth. Stir in the remaining 1/2 cup of toffee granules. - Spread the dough on the prepared baking sheet and bake for 20-25 minutes, or until a toothpick inserted into the dough no longer sticks when removed. Let cool before slicing.
Categories:
recipe / Desserts / Cakes / Brownie / / Duff Goldman
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