I’ve always loved blond brownies, and ever since my Aunt Sherrie gave me this recipe back in the 1980’s, I’ve been experimenting with it. It was originally made with shortening, but I substituted in a blend of butter and coconut oil for added flavor. I’ve frequently made this as a swirl with Ghiradelli brownie mix and lots of pecans- it’s always a big hit. But for the holidays, I was inspired by my favorite toffee from Peterbrooke Chocolatier in Winter Park Florida. I chopped it up and swirled it into the batter. The result is a caramel-flavored, melty, soft bar cookie with a crunchy top and lots of little chocolate-toffee nuggets inside.
These cookies freeze well and are easy to pack and ship as a gift. They may not be the prettiest Christmas cookies ever created, but I definitely think they’re the most delicious!
Blonde Brownie Recipe
- 1/3 Cup Butter
- 1/3 Cup Coconut Oil
- 2 Cups BROWN SUGAR
- 2 Eggs
- 2 t. Mexican vanilla
- 2 Cups King Arthur flour
- 1 t. baking powder
- ¼ t. baking soda
- 1 T. salt
- 1 Cup chopped toffee candy (I used dark chocolate almond toffee from Peterbrooke Chocolatier)
Melt butter and coconut oil in large saucepan. Remove from heat. Add brown sugar. Mix well, then let cool for a bit. Add eggs and vanilla. Mix in dry ingredients, then stir in candy. Spread in a greased 13×9 baking pan.
Bake at 350 degrees for 25 to 30 minutes. Cool on a rack, cut, and enjoy! Goes great with a steaming, hot cup of freshly roasted coffee.