Growing up in Hawaii, there were two schools that were, to put it simply, arch rivals. Both schools provided a hot lunch for the students every day. In ‘camp A’ there was Caramel Cuts and in ‘camp B’ there was Haole Brownies. Now, let me explain, haole is not a mean term, but it is a real Hawaiian word with several meanings and reported origin. These bar cookies have other names, such as Blondies or Butterscotch Brownies, but for me, they’re my childhood in my hand. I love them; I could easily sit and eat the entire pan, once they cool off that is.
Recently, we went to visit with friends and Mister Dear Friend can’t eat chocolate. Since I was bringing a nice bottle of Prosecco for Missus Dear Friend and I to enjoy, I needed something for the guys. Food always makes a wonderful gift for any occasion and I make a point of taking along something that everyone will enjoy.
This is my version …
Haole Brownies In The Desert
1 stick Butter, melted and cooled slightly
2 C. Brown Sugar (either light or dark, whatever you have on hand)
2 Eggs, beaten
2 C. Flour (I buy unbleached AP)
2 tsp. Vanilla Extract
2 tsp. Baking Powder
¼ tsp. Table Salt
2/3 C. Heath English Toffee Bits, divided
In a large bowl, combine the butter and sugar with a wooden spoon. Add the next 5 ingredients, along with 1/3 cup of the Toffee bits; mix well, it will be very stiff batter. Prepare a 13x9x2 inch pan by spraying it with cooking spray and fitting it with a piece of parchment paper as a sling. This way you’ll be able to get them out easily and in one piece. Spread the batter evenly into the pan and bake in a preheated oven of 350⁰ for 18 minutes and sprinkle the top with the remaining Toffee bits; bake for another 8-12 minutes. Cool in the pan for about 10 minutes, then with a plastic-disposable knife, release the sides of the pan that are not covered by the paper and lift out carefully to a cooling rack to finish cooling. Cut into bars and devour!
(*did you figure out which camp I belong to?)