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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.
