Dessert · American
Almond Toffee Blondies
Almond toffee blondies recipe with brown sugar, buttery crumb and crunchy toffee pieces, baked in a 23 × 33 cm tin and cut into 36 small bars.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 36 small bars
Cook it
Method
Heat a conventional oven to 180°C (350°F). Grease a 23 × 33 cm metal baking tin and line it with baking paper, leaving enough overhang on two sides to lift out the cooled slab.
Sift the flour, baking powder and salt together. In a separate large bowl, beat the softened butter with both sugars until evenly combined and lighter in texture. Scrape the sides and base of the bowl as needed.
Beat in the eggs one at a time, then the vanilla extract. Mix until the batter is smooth and no streaks of egg remain.
Fold in the dry ingredients just until incorporated, then fold in the chopped almond toffee. Scrape into the prepared tin and spread evenly into all four corners; the layer is relatively shallow.
Bake on the middle shelf for about 25–30 minutes, checking from 25 minutes. The edges should be golden and the centre set rather than liquid. A skewer in a plain part of the crumb should show a few moist crumbs but no wet batter; melted toffee on the skewer is not the same as raw batter.
Cool in the tin until the slab is firm enough to lift safely, then use the paper to transfer it to a board. Let it cool completely before cutting for cleaner edges. Cooling time is additional to the 45-minute preparation and baking estimate.
Cut six equal strips in each direction to make 36 small bars. Use a sharp knife and wipe it between cuts if the toffee sticks.
Make it work
Useful substitutions
- Plain butter toffee can replace almond toffee at the same weight, but the bars will lose the almond flavour. Check labels for allergens and cross-contact; changing the toffee does not guarantee a nut-free result.
- Do not substitute self-raising flour directly: the recipe already contains a measured amount of baking powder.
- A smaller tin makes a thicker layer and changes baking time. Use the stated tin where possible rather than using the inaccurate metric pan dimensions in the original source.
Keep it well
Storage and reheating
- Cool fully before covering so trapped steam does not make the tops wet. For conservative storage, follow USDA FSIS leftovers guidance: refrigerate in a sealed container within 2 hours and use within 3 to 4 days, or freeze portions promptly.
- Separate layers with baking paper to keep the toffee from sticking. Thaw frozen bars in the refrigerator, then take out only the portions you plan to serve.
- Add any perishable topping only at serving time and keep it refrigerated. These bars are intended to be eaten after cooling, so reheating is optional.
Recipe notes
Sources and cooking notes
Use a 23 × 33 cm (9 × 13 inch) tin and spread the batter into the corners. Allow additional time for cooling before cutting: warm toffee can be sticky, and the bars become firmer as they cool.
- Cookbook:Almond Toffee Blondies — Source ingredient formula and cooking sequence; adapted with the changes listed below.
- AI Love Food editorial methodology — Clarified preparation, equipment, timing estimates and troubleshooting notes.
- USDA FSIS: Leftovers and Food Safety — Official guidance to refrigerate perishable leftovers within 2 hours and use refrigerated leftovers within 3 to 4 days.
- FDA: Handling Flour Safely — Do not taste raw flour or egg batter; clean surfaces and utensils after preparation.
Cooking tips and troubleshooting
Choose the pan before mixing
A 9 × 13 inch tin is approximately 23 × 33 cm. The source also gives a smaller metric size, which would make a deeper bake. This adaptation uses the inch dimensions converted correctly so the intended shallow layer is repeatable.
Avoid baking until the centre is dry
The bars firm as they cool. Waiting for a completely dry skewer can make the edges hard. Look for a set centre and moist crumbs, checking away from large pockets of melted toffee.
Scaling and serving size
The yield is 36 small bars, not 36 large dessert portions. For a double batch, use two tins of the same size and keep the batter depth similar. The calculator scales the ingredient quantities; choose the number of tins separately and check each bake on its own.
Recipe source and licence
Adapted by AI Love Food from Cookbook:Almond Toffee Blondies by Wikibooks contributors (contributor history). This adapted recipe text is available under CC BY-SA 4.0. The image is credited separately.
Adapted from Cookbook:Almond Toffee Blondies. Retains the source metric ingredient weights, 180°C oven and approximate 30-minute bake. Corrects the source’s inconsistent metric pan conversion to 23 × 33 cm for a 9 × 13 inch tin, specifies egg size and plain flour, and cuts a 6-by-6 grid to give the stated 36 small bars. Adds pan-depth, doneness, cooling and storage guidance. The adapted recipe text is licensed under CC BY-SA 4.0; the illustration is separately generated.