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Ginger Toffee Walnut Blondies
Yes, chocolate is for lovers… but Ginger Toffee Walnut Blondies?? That is romance!!
Inspired by the great love story that is my grandparents, whose favorite desserts are fresh spiced gingerbread and sundaes with wet walnuts — behold a delectably sticky, chewy, nutty, gingery, portable bite you should make for Valentine’s Day and any time you need a sweet little something to warm you up. With love!!
Ginger Toffee Walnut Blondies
Prep time: 15 minutes
Cook time: 22 minutes
Serves: 9
INGREDIENTS
Blondie:
1 stick unsalted butter, melted plus more for greasing
1 cup dark brown sugar, packed
1 large egg, beaten
1 ½ teaspoons vanilla extract
1 1/4 cups all-purpose flour
2 teaspoons ground ginger
½ teaspoon ground cardamom
½ teaspoon kosher salt
½ cup chopped candied ginger
Butterscotch Toffee Walnut Topping:
4 tablespoons unsalted butter
½ cup dark brown sugar, packed
½ cup heavy cream
1 teaspoon vanilla extract
¾ cup chopped toasted walnuts
Flaky sea salt, to garnish, optional
INSTRUCTIONS
•Preheat the oven to 350ºF. Grease an 8x8-inch square baking dish with melted butter and line with parchment paper. Set aside.
•In a large bowl, add the one stick of hot melted butter and brown sugar and stir to combine with a rubber spatula. Set aside for 5 minutes to cool.
•Add the egg and vanilla and mix to combine using the spatula. Then add the flour, ginger, cardamom, and salt. Fold again until everything is evenly combined and a greasy, thick dough forms.
•Add the candied ginger and once again fold until all is incorporated evenly. Press the dough into the prepared pan and smooth the top.
•Bake for 25 to 28 minutes then remove from the oven until the edges are golden brown and the top is set. Allow to cool for 20 minutes in the pan then remove from the pan and drizzle with toffee sauce to serve warm or continue to cool completely. They should be pretty fudgy and soft in the middle.
•While the blondies are cooling, make the butterscotch walnut toffee. In a medium saucepan add the butter and place over medium-low heat.
•Once the butter has melted, add the brown sugar and heavy cream. Stir to combine and bring to a boil over medium heat. Allow to boil for about 5 minutes stirring frequently until the sugar has fully dissolved, caramelized, and the sauce has thickened.
•Remove the mixture from the heat and stir in the vanilla and walnuts. Set aside to cool and thicken for 5 minutes then drizzle over the blondie bars. Sprinkle with flaky sea salt as desired.
•Allow the caramel to set on the bars for 10 minutes or so, then cut and serve the blondies.
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