Happy Zwillingfest! We’re celebrating all things Zwilling, all month long, with incredible markdowns on some of our favorite cookware, cutlery, and more. Our friends at Zwilling have crafted some scrumptious recipes featuring some of the signature kitchen pieces on sale. First up, a skillet blondie that’s as gooey as you please.
RECIPE: SKILLET TOFFEE BLONDIE
makes 6 to 8 servings
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 4 1/2 ounces chocolate covered toffee, such as a Heath bar, chopped
- Flaky sea salt, for sprinkling
- Vanilla ice cream, for serving
Preheat the oven to 350 degrees F. Butter a STAUB® 10-inch Cast-Iron Fry Pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and brown sugar until light and creamy. Add the eggs, egg yolk, and vanilla and mix until well combined.
Add the flour mixture to the butter mixture and mix until just combined.
Fold in the toffee, pour the batter into the prepared pan, and smooth into an even layer.
Bake for 35 to 45 minutes, depending on how gooey you want the middle of the cookie to be. Let the cookie cool for 10 minutes before serving warm with scoops of vanilla ice cream.