A Sinful Treat

Seriously. It's sinful.

Occasionally, I have a chance to catch a few shows on the food network when the kids are occupied with something other than cartoons. I really love to cook and almost wish I had gone to culinary school rather than college. However, I'd have really missed out on all those crazy Alpha Gams! ;) Anyhow, I caught Bobby Flay's Throwdown the other day and this recipe just sounded too delicious to pass up. If you are a blondie fan (think brownie, not music) then you'll want to add this recipe to your recipe box. I made these this weekend and they didn't disappoint. It was delish! It's very easy to make and the ingredients aren't too complicated. I will say that where it specifies a specific brand of brown sugar I used Kroger brand - but I did use both light and dark. Also, I skipped the whole parchment paper part. Unless you're planning on presenting these as a gift or making them for a party I wouldn't bother. They taste the same, just might not look as pretty. Don't over bake! They might come out of the oven looking a bit undercooked but as they cool they will be moist and chewy. Happy eating!

BLONDIES

Ingredients

• 1 1/2 sticks unsalted butter, plus butter for pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown muscovado sugar
• 1/2 cup dark brown muscovado sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1/4 cup plus 2 tablespoons toffee chips
• 1/2 cup coarsely chopped toasted almonds

Directions

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.