Brown Sugar Blondie: Your delicious Congo bar

It started when someone asked me about the congo bars recipe ^^.

I never made the Congo bars before and it seen easy for me, haha. The ingredients are not complicated, brown sugar, flour, egg, nut with some addition like toffee pieces, chopped nut or chocolate chips. But I had to make it 4 times until I got the right recipe -*- . The congo bar or brown sugar blondie is famous for its sweetness, but I don't want to make something too sweet to enjoy. I end up with, too dry, too wet or too sweet, until finally, this is the one that I like. 
The texture of the blondie is moist, both from brown sugar and butter. Brown sugar is great for using in the recipe that you want to add moisture as they're highly hygroscopic (mean sugar attract to water, they can pull water away from other molecules or air). So the bake good will stay soft and moist. 
For addition to the Congo bars, I choose toffee and nut, toffee makes the texture of the cookie bars more interesting, and nut help reducing the sweetness and add more richness. You can use chocolate chips, M&M or whatever you like instead of the toffee pieces ^^.

Brown sugar Blondie 

Makes 20x20cm

170g ............................. Unsalted butter
...................................... Pinch of salt
260g ............................ Brown sugar
270g ............................ All purpose flour
2tsp ............................. Baking powder 
2 ................................... Eggs
2tsp .............................. Vanilla extract
150g ............................. Walnut, coarsely chopped
100g ............................ Caramel toffee, crushed

Preheat the oven to 180°C
Line 20x20 cm pan with baking paper.
Sift the flour and baking powder together.

 Put the butter into microwavable bowl, heat the butter in the microwave for 1 minute (600w) or until fully melt.
Pour the brown sugar and salt into the bowl, stir until combine, let the mixture cool for 5 minutes.

 Add the eggs and vanilla into the bowl, stir to combine.

Pour the flour mixture into the bowl with walnut and toffee, fold to combine.
Pour the batter into the prepared pan.
Bake for 40-45 minutes, or until toothpick insert into the center come out with very small crumbs.
Let it cool in the pan for 15 minutes, then let cool completely on a wire rack.

Brown Sugar Blondie: Your delicious Congo bar