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For best results when you bake your brownies, use the size
pan specified in the recipe. To check the width of a pan, measure across the top
from inside edge to inside edge.
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Banana-Toffee Blondies
1-1/2 C. all-purpose
flour
1/2 t. baking powder
1/2 t. salt
12 T. butter at room temperature
1-3/4 C. packed brown sugar
1 T. vanilla
3 eggs
1-1/4 C. toffee bits
1 C. finely diced banana (1/4-inch cubes)
Confectioners' sugar
Line a 9-inch-square cake pan with parchment or waxed paper. Grease and flour
paper and sides of pan.
Whisk flour, baking powder and salt in a bowl. In another bowl, beat butter and
sugar with a mixer until fluffy. Add vanilla. Beat in eggs briefly, one at a
time, until blended.
Add flour mixture a little at a time, beating on low speed just until blended.
By hand, stir in 1 cup toffee bits and banana.
Pour into prepared pan. If using an 8-inch-square pan, bake the excess batter in
greased and floured mini muffin tins. Sprinkle remaining 1/4 cup toffee bits on
top.
Bake at 350° F. for 30 minutes (20 minutes for mini muffins). Cool, then
remove from pan and cut into 9 to 16 squares.
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