Toffee Brittle Blondies

Think of a Blondie as the Brownie's first cousin - golden, chewy, and loaded with toffee brittle. 

Ingredients

• 1 ¼ cups (2 ½ sticks) unsalted butter, plus more for the tin

• 2 ¼ cups plain flour

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons sea salt

• 1 cup packed light-brown sugar

• ½ cup white sugar

• 3 large free-range eggs

• 2 teaspoons vanilla

• 1/2 cup chopped hazelnuts (about 4 ounces)

• 1/2 cup chopped toffee brittle

Instructions

1. Preheat oven to 175 degrees Celsius. Butter a 9-by-13-inch baking tin. Line the bottom of the pan with butter and parchment paper.

2. Whisk together flour, baking powder, and salt.

3. Cut the toffee brittle into small pieces. Chop the hazelnuts into small pieces with coarse consistency. In the bowl of an electric mixer, combine softened butter and both sugars; stir with a wooden spoon until combined. 

4. Add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, crushed hazelnuts, and Toffee Brittle bits. Mix until thoroughly combined, and pour into the prepared pan. 

5. Bake until an inserted knife in the centre comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of the tin onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Blondies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.