Sweet and SaltyPosted: May 29, 2012 | |
A trip to Rhode Island this weekend, or more specifically, treats from a farm in Rhode Island, inspired these blondies. After we gorged ourselves on a platter of grilled meat, roasted potatoes and fresh corn on the cob, a friend passed around some salted dark chocolate caramels. Even with full bellies, nobody could resist the salty sweet treats. And why should we? There’s something so amazing about that combination. So when I needed a dessert for another barbecue the next day, I was determined to make my own sweet and salty concoction. Adding a sizable dose of sea salt and using chocolate toffee bits instead of regular chips turned these blondies into the perfect sweet and salty treats. The sprinkle of even more sea salt over the blondies while baking didn’t hurt either.
Salted Chocolate Toffee Blondies
– 2 cup of flour
– 1 teaspoon of baking powder
– ¼ teaspoon of baking soda
– 2 teaspoons of sea salt, plus more for sprinkling
– 1 ½ sticks of unsalted butter, at room temperature
– 1 cup of brown sugar
– ½ cup of sugar
– 2 eggs
– 2 tablespoon of light cream (or milk)
– 1 teaspoon of vanilla extract
– 1 8 oz bag of Heath milk chocolate toffee bits
Heat your oven to 350º.
In a medium bowl, mix together the flour, baking powder, baking soda and sea salt. Set aside.
In a large mixing bowl, beat the butter and sugars until light and fluffy. Beat in the eggs, cream and vanilla. Then add the flour mixture a little a time and beat until well combined. Stir in the chocolate toffee bits.
Lightly grease a 9×12 baking dish and then add the blondie dough. Bake for about 30 minutes, or until lightly brown. Halfway through, lightly sprinkle more sea salt over the top. Let cool completely in the dish and then cut into bars.