There is nothing particularly special about these Heath Bar Blondies other than how easy they are to make: chocolate chip cookie recipe, absent chocolate chips, present coarsely chopped Heath Bar candy bars. The recipe doesn’t even require advance planning because the butter is melted not softened, and since these are bars, there is no scooping, rolling and switching out of cookie sheets.
The blondies are so easy, I initially said it was easier than microwaving a cake made from a mix. However, while I am not ashamed to admit that I have baked cakes from cake mix before, I have never microwaved cake mix batter, so shame on me for making such a strong, grossly unsubstantiated statement.
However, I have dated a few cavemen in my life, so I can claim with a very high degree of confidence, that this Blondies recipe is so easy an ex-boyfriend could do it.
[my sincerest apologies to Geico, and not-so-sincere apologies to any caveman-esque ex-boyfriends]
Heath Bar Blondies Recipe
Preheat oven to 350. Grease 9×9 baking pan. (You can use an 8×8; the blondies will just be slightly taller.)
Into a large mixing bowl, sift together: 1 c. all-purpose flour, ½ tsp baking powder, 1/8 tsp baking soda, and ½ tsp salt.
In a large bowl, beat together 1 c brown sugar with 1 stick melted butter. Add 1 large egg and ¼ tsp vanilla.
Stir the flour mixture into the butter mixture along with 1 c. coarsely chopped Heath bars. (Add nuts if you feel so inspired, but don’t tell me about it. I hate nuts in cookies and brownies). Pour batter into pan.
Bake for 20 to 25 minutes. Let cool (if you have the patience) before cutting into squares.