From the cookbook....
1 C butter (2 sticks)
1 3/4 C light brown sugar (Rapadura)
2 large eggs
2 tsp vanilla extract
2 C all purpose flour (Prairie Gold)
1/2 tsp salt (sea salt)
1 12 oz package of semisweet chocolate chips (could 1/2)
1 C toffee bits (such as Heath)
Preheat oven to 350*. Line a 9 x 13 pan with foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges serve as handles. Lightly butter foil.
Melt butter. Beat with sugar 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until combined. Fold in chocolate chips and toffee bits
Pour batter into pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not over bake.Transfer to a wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares. (We couldn't wait).
Tip: The key to moist blondies is making sure you don't over bake them. The top of the bars should be shiny, yet the middle of the bars will still feel soft to the touch.
Ours didn't have toffee, and we used Rapadura instead of brown sugar, and fresh ground whole wheat instead of refined all purpose flour....I can't imagine how rich these would be if I'd had toffee. I will cut the chocolate by 1/2 next time....or make them plain. Very good.
More recipes here.
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