Blond Toffee Brownies

These are great--just what I was looking for--nice and CHEWY! And it is a good thing we like them. I printed a copy of the recipe, and somehow, it left off the first part of l/2 cup butter, and showed 2 cup butter. I was creaming the 2 cups butter with the sugars when I realized something wasn't right! :) Being the frugal woman I am, I times the recipe by four, to match the butter, and now have lots of Blond Toffee Brownies. By the way they freeze well. :)

The picture shows some nasty gooey looking Brownies. I added an extra 1/2 cup flour. The recipe works perfectly. Chewy brownies, not gooey. At what point do I add vanilla? I took a chance and added the vanilla to the butter, sugar, egg mixture before I added the flour. The consistency is more of a "dough" than a batter. I wore food prep gloves, and spread the batter(Dough) in the pan with my hands. This recipe is definitely for an 8"x8" pan. Double the recipe for a 9"x13" pan. Taste of home has the exact same recipe, but the picture shows some brownies that are only 1/2" high. that's what you get using a 9"x13" pan. More like a thick cookie than a brownie.Toothpick method is best way to check if done. What is a "wore" rack? Did I cool my brownies properly considering I don't have a wore rack, and don't know where to get one? This exact same recipe is posted on Genius kitchen, with the exact same picture, and errors. The toffee flavor does not come through, just a hint, but definitely needed in this recipe. It adds to the chewy consistency. So, add vanilla before adding flour. increase flour by 1/2 cup, use an 8"x8" pan, or double recipe for a 9"x13", and you have a really good recipe. Chewy, not too sweet, with a hint of toffee. I only gave two stars for this recipe, lucky to get that, but this can be a 5 star recipe with a few corrections.

I tried another recipe that just wasn't as good. This one is the best so far, nice and chewy!

The batter was very thick and the brownies were difficult to cut once cooled. At first we were concerned they would be dry. They were chewy and delicious! Only one complaint -- hubby thought toffee flavor wasn't noticeable but loved them anyway. Next time they will be served warm and topped with vanilla ice cream and caramel/butterscotch topping. Can't wait!

The first time I made this recipe was on 2/2/12,but due to bad baking powder the brownies didn't rise as high as they should have. But today, 2/7/12 I made them again (using fresh baking powder )and baked them in an 11x 7 inch pan and they turned out pretty much as I wanted them to. The addition of English toffee bits gave the brownies just a hint of chocolate,which was really nice. These were made for the " Flours and Romance Event " in Food Photo Forum.Thank you so much for posting a recipe that will be made again. " Keep Smiling :) "