Toffee Blondies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
I cook at home as often as humanly possible. But there are days when opening up a bag of dried pasta seems like the equivalent of running a marathon. An entire homemade meal just doesn’t happen every night, so often times I revert to an exercise from my d
Ingredients
- 1 cup unsalted butter, melted
- 1 cup packed dark brown sugar
- 1/2 cup superfine Baker's sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup toffee bits, divided (Recommended: http://www.amazon.com/Hersheys-Baking-Pieces-Brickle-8-Ounce/dp/B000IMSSB8 baking pieces)
Instructions
- Preheat the oven to 350 °F.
- Line an 8-inch square baking pan with parchment paper, allowing it to hang over the sides. Coat the paper with cooking spray.
- In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the brown sugar and Baker's sugar until smooth.
- Add the eggs and vanilla.
- Remove the bowl from the mixmaster and stir in the flour and salt just until moistened. Stir in a 1/2 cup of the toffee bits.
- Pour the batter into the prepared pan, smoothing the top.
- Sprinkle the remaining 1/4 cup of toffee bits over the top of the batter.
- Bake for 35 to 40 minutes until a toothpick inserted comes out clean.
- Let the pan cool completely then remove the baked blondies using the parchment overhang.
- Cut them into 16 squares and serve.
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