This is the other thing I made to send off with Matt to keep the boys going during their long hours of recording and mastering and all the other stuff that I have no concept of because I am not in a band nor will I ever get to be. And by “keep them going,” I mean “absorb some of the beer.” It takes a lot of beer to make a rock and roll record (whether or not they’re selling this year [p.s., that's not Hookerclops, that's the Supersuckers]). Anyway, I hear that these little gems met with positive reviews, and I also know that at least 2 of the guys brought some home to their ladyfriends, who have also given them the thumbs-up, so their powers reach beyond the studio. In case you were thinking, you know, I would really like to make these, but I’m not recording an album right now, so I guess I can’t – well, YES YOU CAN.
These are based on a recipe from Felicia Sullivan, who points out that she is not only Author and Foodie but also Rockstar, so as you can see these squares come with a rocker pedigree. I made some changes, though, some intentional and some not so much. First of all, I saw the words “toffee bars” in the title, and my brain said hello, you have a whole bag of Heath bar bits in the cupboard that you didn’t use that one time you were going to bake some other thing, who knows what it was, and the other part of my brain, the part responsible for reading comprehension, said yes, ok, but nowhere in this recipe does it call for toffee bits. The using-up-something-I-have-around-the-house part won. I decided to get all kinds of crazy and substitute them in for half of the chocolate. I also ran out of brown sugar and wound up nearly exactly reversing the proportion of brown sugar to white from the original recipe. And then, oh god, the LIES. I have a box of toothpicks for the purpose of testing baked goods’ doneness, and I guess they’re a bunch of huge liars, because I poked the middle of the thing at the appropriate time and the toothpick came out clean, so I took it out to cool and about 45 minutes later, I decided to try cutting it, and everything but the edges was essentially goo. How did this toothpick miss that? So I chucked it back in the oven for another 5 minutes, then another 10, and then I figured it was going to be miserably dry and the edges would be rock-hard so I took it out, crossed my fingers, covered it loosely with tinfoil (which may even be an overstatement of how covered it was – I didn’t want them to steam), and went to bed. Did I mention it was past midnight by this point? The next day I was really nervous about those hard edges, but I haven’t heard about anyone breaking a tooth, so I think it MAY have all worked out.
Still want to make them? Ok!
Chocolate Chip and Toffee Blondies
1/2 cup (1 stick) butter, softened
1/2 cup cream cheese
1/2 cup brown sugar
1 1/2 cups white sugar
2 tsp vanilla
3 1/2 cups flour
1/2 tbsp baking soda
1 tsp salt
1 tsp instant espresso powder
1/2 cup dark chocolate chips
1/2 cup toffee bits
Preheat oven to 350.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and both sugars for 7 minutes on medium speed.
Add the eggs one by one while still mixing.
Mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, espresso powder, and salt.
Put the mixer on “stir” and add in the dry mixture a little at a time.
Stir in the chocolate chips and toffee bits by hand with a spatula.
Line a 9×9 pan with tinfoil, leaving some hanging over the edges that you can use later for handles to lift the thing out of the pan.
Spread the batter into the pan.
Bake for 35 – 40 minutes, or until you figure it’s done. Who can say anymore.
Cool in the pan.
I was a little concerned about the cream cheese – I don’t tend to like cream cheesy desserts; I am not a cheesecake person, and cream cheese icing is probably my least favourite kind. But I couldn’t taste it at all.