Step 1: Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment paper.
Step 2: In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and well combined.
Step 3: Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract and the finely minced black garlic. The mixture should be smooth and fragrant.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 6: Gently fold in the 1 cup of toffee bits until evenly distributed throughout the batter. Do not overmix.
Step 7: Pour the blondie batter into the prepared baking pan and spread it evenly. You can sprinkle a few extra toffee bits on top if desired.
Step 8: Bake for 28-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should look mostly set but might still be slightly soft. Avoid overbaking for a fudgier texture.
Step 9: Remove the pan from the oven and let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cooling them completely ensures they set properly and are easier to cut.
Step 10: Once cooled, cut the Black Garlic Toffee Blondies into 16 squares. Store any leftovers in an airtight container at room temperature for up to 3-4 days.