I've been thinking a lot lately about this recipe that used to be a bake sale staple of mine: Toffee Blondies.

And after making them again, I can't help but think I should be making them EVERY WEEK.

Rich, moist, buttery blondies with deep, rich flavor thanks to the combination of toffee bits, brown sugar, and coconut sugar. - perfect for a bake sale or with a cup of tea.

When contributing to a Bake Sale, I have difficulty committing to just one treat. So, these toffee blondies are perfect because A. they're delicious, B. they bake up quickly in a square pan, and C. they're something a bit different than the usual chocolate chip cookies and brownies. (Not that there's anything wrong with that.)

A note about the toffee bits. Sometimes I can only find the bits that are covered in chocolate. (Hershey's makes both, and the packaging is very similar.) Those are perfectly fine to use here. There's not much chocolate there, so the blondies taste like toffee.

There's magic in the toffee bits. They melt into the blondie batter when baked, adding to that butter/brown sugar flavor.

(Coconut sugar in the foreground, light brown sugar behind)

I updated my old recipe and added coconut sugar to the mix. Coconut sugar looks dry out of the package but imparts a toasty caramel flavor. I just love it. (You might see it labeled as Coconut Palm Sugar.)

If you don't have coconut sugar on hand, feel free to use all brown sugar (light or dark) in its place.

If you DO buy the coconut sugar, please make one of my other favorite coconut sugar recipes:

Let's Make Toffee Blondies!

The ingredient list is short!

First, you'll cream the melted butter with the coconut sugar and brown sugar. This won't be fluffy and light like creaming chunks of butter and granulated sugar. Just make sure it's all well mixed.

Beat in eggs and extracts. Be sure to scrape down the bottom and sides of the bowl.

Add in the flour, salt, and then stir in the toffee bits.

Ready to spread into a pan and bake!

Cut into squares using a bench scraper. The squares look really cute in muffin tin liners!

Toffee Blondies

(makes 16 small squares)

1/2 cup salted butter, melted

1/2 cup packed light brown sugar

1/2 cup coconut sugar*

2 large eggs

1/2 teaspoon almond extract

1/2 tsp vanilla extract

1/4 teaspoon kosher salt

1 1/2 cups flour

1 cup toffee bits (plain or chocolate covered)

*If you don't have coconut sugar, sub with light or dark brown sugar

Preheat oven to 350. Line the bottom and sides of an 8-inch square pan with foil, leaving an overhang on 2 sides. Lightly grease.

Cream melted butter and brown sugar together until smooth. Beat in eggs, almond and vanilla extracts, scraping down the sides.

Add the flour and salt on low speed until combined. Stir in toffee bits.

Spread batter into prepared pan with an offset spatula. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Let cool completely in the pan.

Lift the blondies out of the pan using the foil overhang. Cut with a bench scraper or serrated knife.