*You can use a 9 X 9" pan if you need to, but I think the texture is partly dependent upon the smaller pan, which makes for a thicker blondie.
*I didn't toast the walnuts that I sprinkled on top since they were exposed and would toast in the oven anyway.
*I mentioned I might like to try a little less chunkiness next time. For that, I would probably reduce the chocolate chips to 1/2 cup and nuts to 1/4 cup for the part you mix in (keeping toffee the same.) Then, for toppings, I would reduce nuts and toffee chips to 2 Tablespoons each, keeping chocolate the same. If I try that and like it better, I'll report back. Recipe adapted from Cook's Illustrated
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