Salted Toffee & Spice Blondies

Makes 36 blondies (one 9-inch/23 cm pan) • Prep Time: 10 minutes

Cook Time: 40 minutes

If you are a fan of the sweet and salty flavour combination, then you will
love this recipe, especially with its added hint of holiday spice. A blondie
has the texture of a brownie but without the chocolate, and its taste
is like moist chocolate chip cookie dough. To transform this treat into a
plated dessert, see the holiday note below*.

1 1/4 cups (250 g) packed light brown sugar

3/4 cup (175 g) unsalted butter, melted
1 large egg
2 tsp vanilla extract
1½ cups (225 g) all-purpose flour
1 tsp fine salt
1 ½ tsp holiday spice blend**
(3/4 tsp ground cinnamon and 1/4 tsp each
ground ginger, nutmeg and allspice)
1/4 tsp baking powder
3/4 cup (120 g) Skor toffee bits
1/2 cup (85 g) white chocolate chips
flaked sea salt, for sprinkling
1. Preheat the oven to 350˚F (180°C) on the ProBake Convection®
setting. Lightly grease a 9-inch (23 cm) square pan and line it with
parchment paper so that the paper comes up the sides.
2. Whisk the brown sugar, melted butter, egg and vanilla by hand until
combined. Add the flour, spices, salt and baking powder, and whisk in
completely. Stir in the toffee bits, white chocolate chips and scrape
into the pan. Sprinkle the top lightly with sea salt.
 Bake for about 40 minutes, until the top of the blondie has a shiny but
crackled top (like a brownie).
3. Cool the pan on a cooling rack completely before removing the blondie
to slice. The blondies are best enjoyed at room temperature, but will keep
in an airtight container in your refrigerator for up to 1 week.
Holiday Notes:
*
To serve these blondies as a decadent plated dessert, portion the pan of
blondies into 9 squares. Top each with a dollop of sweetened whipped
cream with a touch of holiday spice added, and sprinkle with chopped
Maple Toasted Pecans (toss 1 cup of pecan halves with 2 Tbsp of maple
syrup, spread on a parchment-lined pan and bake at 350˚F on the ProBake
Convection® setting for 15 minutes).
**
To make a larger batch of this holiday spice blend to have on hand to add
to your baking, morning yogurt or lattes, stir 2 Tbsp (30 mL) of ground
cinnamon with 2 tsp (10 mL) each of ground ginger, nutmeg and allspice
and store in an airtight container).