As a big fan of all things brown sugar, I can really get behind a good blondie. These are a bit different from the traditional in that they are baked in muffin pans, much like cupcakes.
Of course, doing that doesn’t make them automatically have the normal texture of a cupcake. They are still dense and very much blondies. In fact, you can bake them in the more traditional way by using a square baking pan.
Once I took these out of the oven, I debated topping them off with some frosting. Maybe chocolate. Frosting seemed to be the way to go to make these a little more like a cupcake, at least aesthetically.
After some deliberation, I decided that I would just enjoy them as they are and stop trying to make them something they aren’t. What’s not to like about brown sugar, chocolate chips, and toffee? That’s not to say that a little smear of Nutella on each bite isn’t a good – no, make that fabulous – idea.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 & 1/2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup toffee chips
Preheat oven to 350°. Generously butter or spray a 12-cup standard muffin pan.
Whisk together flour, baking soda, and salt. Set aside.
Beat butter and brown sugar until light and fluffy. Add eggs and vanilla, and mix until combined. Gradually add flour mixture, mixing just until combined. Be sure not to overmix. Stir in chocolate chips and toffee chips.
Spoon batter evenly into prepared pan. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan on wire rack for about 10 minutes. Then, remove cupcakes from pan to cool completely.
These can also be made as bars in an 8-inch square pan. Bake for about 35 minutes or until they pass the toothpick test.
Recipe adapted from Everyday Food.