Bitch's Best Toffee Blondies

Gourmet Mavis and I had a sleepover at chez moi this past weekend. For dinner, we had lentils Provençal and extra garlicky garlic bread with loads of butter. For dessert, I had baked a batch of these earlier in the day.

These scrumptious little treats will make you wanna smack yo' mama! No lie! What delectable little morsels they are! And highly addictive to boot! Make a batch, now!

Bitch's Best Toffee Blondies

1/2 cup unsalted butter, melted
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup toffee bits

Preheat the oven to 350º. Line the bottom and sides of an 8-inch square pan or baking dish with aluminum foil, with a bit of overhang on two sides. Cream the butter and sugar until smooth, then beat in eggs, vanilla, and salt. Add the flour and beat until well combined, then stir in the toffee bits. Spread the batter into the pan and bake until golden brown, about 30 minutes. Cool blondies completely in the pan. Lift the blondies from the pan with the foil and cut into 16 squares.

Notes: Again, I cannot stress enough the importance of good vanilla extract, not essence and NOT imitation. I use Madagascar vanilla. It is divine!

And while the original recipe does say to let the little dears cool completely before cutting, there is nothing like a slightly warm toffee blondie with a cold glass of milk! Yum!