I really love this blondie recipe. I saw the photo for it on Tastespotting, followed it over to The Delicious Life, and made the original recipe which was a very yummy Heath Bar Blondies. Sarah is right in that this is the easiest dessert.
The Heath Bar Blondies went so fast I didn’t get to take any photos. (Monica, I stink!) Because they were so good I had no problems baking a second batch a day or two later so I could photos to share with you. I did though decide to shake things up a bit. The photos you see here are of the second batch made with Ghirardelli white chocolate chips and (half ) topped with macadamia nuts. Next time the whole thing gets nuts!
Heath Bar Blondies Recipe
Preheat oven to 350. Grease 9×9 baking pan. (You can use an 8×8; the blondies will just be slightly taller.)
Into a large mixing bowl, sift together: 1 c. all-purpose flour, ½ tsp baking powder, 1/8 tsp baking soda, and ½ tsp salt (I used coarse sea salt. For the second batch I wasn’t as careful to measure a 1/2 tsp which meant I added a granule or two more).
In a large bowl, beat together 1 c brown sugar with 1 stick melted butter. Add 1 large egg and ¼ tsp vanilla.
Stir the flour mixture into the butter mixture along with 1 c. coarsely chopped Heath bars. (I used Heath baking pieces with the first batch & then white chocolate chips for the second. On the second batch I also topped half the pan with a handful of chopped macadamia nuts.) Pour batter into pan.
Bake for 20 to 25 minutes. Let cool (if you have the patience, I didn’t which is why you see a missing piece!) before cutting into squares.
I know I posted a lot of photos but I couldn’t help it. I just LOVED these blondies. They were also delish nuked for about 1o seconds and topped with vanilla ice cream. :)