Blondies provide a nice base for your favorite ingredients, and the mixing and matching possibilities are endless. Nuts and chocolate chips seem to be blondie staples, but you can go well outside the box if you like. Some of my ideas for future baking include dark chocolate chips and dried cranberries, Reese’s Pieces and M&Ms, plain toffee bits and semisweet chocolate chips…I could go on and on.
I paired three of my favorite ingredients – pecans, chocolate chips, and toffee bits – for these tasty treats. Next time I make this recipe, I’ll drizzle melted chocolate and sprinkle more toffee bits on top.
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups packed light brown sugar
- 12 tablespoons butter, melted
- 2 eggs
- 1 1/2 tablespoons vanilla extract
- 1 cup toasted pecans, chopped
- 1/2 cup milk chocolate chips
- 1/2 cup milk chocolate toffee pieces
Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.
In a large bowl, combine flour, salt, baking soda, and brown sugar; mix well to combine.
Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine. The dough will be fairly dry, so you’ll want to use your hands to fully incorporate your ingredients.
Add pecans, chocolate chips, and milk chocolate toffee pieces and mix with your hands to combine well.
Press dough into the prepared pan; if you like, sprinkle some extra chocolate chips and milk chocolate toffee pieces on the top, pressing them gently into the top of your dough.
Bake for 25-28 minutes, until a cake tester inserted in the center comes out clean.
Cool in pan for about 10 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.
Once cool, remove foil entirely and cut into bars. Store in an airtight container.