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1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter (room temperature)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
1 1/4 cups toffee bits
1 cup finely diced banana (1/4-inch cubes)
Line a 9-inch square cake pan with parchment or wax paper. Grease and flour paper and sides of pan.
Whisk flour, baking powder and salt in a bowl.
In another bowl, beat butter and sugar with a mixer until fluffy.
Add vanilla extract.
Beat in eggs briefly, one at a time, until blended.
Add flour mixture a little at a time, beating on low speed just until blended.
By hand, stir in 1 cup toffee bits and banana.
Pour into prepared pan. (If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins.)
Sprinkle remaining 1/4 cup toffee bits on top.
Bake at 350 degrees F for 30 minutes (20 minutes for mini muffins).
Cool, then sprinkle with confectioners' sugar, if desired, then remove from pan and cut into 9 to 16 squares.
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