The recipe said “Melt the butter, add the sugar, cook for a bit, then let cool”. But I wasn’t patient enough – I rushed the cooling process, thinking that the only reason to let them cool was to keep from cooking the eggs when I added them. So I only let it cool for 5 minutes or so, then carefully watched the eggs, which combined nicely with the butter/sugar mixture, so I breathed a sigh of relief and continued adding ingredients.
In went the vanilla, the flour mixture, the chocolate chips, and the toffee. Then I turned my back for just a minute to prepare the pan – and when I turned back, I realized why I should have left the sugar cool. The chocolate chips were entirely melted. The toffee was mostly melted. I no longer had blondies – I had brownies.
I sighed, mixed them a bit more to distribute the now-liquid chocolate, and baked them. They were really amazing brownies – just enough chocolate, crunchy around the edges, and rich and gooey and caramelized in the middle.
But they weren’t blondies. So last night I tried again, since I had half of the toffee left. This time, I wasn’t going to make the same mistake again. The night before, I put the chocolate chips (I used Ghiradelli semi-sweet chips) and toffee in the coldest part of my refrigerator. I was tempted to freeze them, but thought that might be a bit obsessive. I cooked the butter and sugars until they were caramelized, poured it into the bowl of my stand mixer, and left it alone for a solid half hour. I preheated the oven, added the eggs, vanilla, and flour mixture, then prepared the pan. Only then did I add the chocolate chips and toffee, omitting the nuts this time since I’d added nuts to this half of the toffee, and put the pan straight into the oven.
They took longer to bake then the recipe said, probably because so many of the ingredients were chilled, but they came out perfectly. Here, have a close-up:
They’re gooey and rich and buttery – everything a blondie should be!