Wednesday, August 22, 2012


My favorite blondies use both butter and peanut butter. Because it’s getting close to the end of the month and there is no peanut butter in the pantry, I decided to experiment with the recipe a bit. I replaced the 1/2 cup of pb with an equal amount of butter. These blondies are super-rich, as you can imagine, but my friend Jamie says they aren’t greasy.  Almond flavoring is a nice addition with the absence of the peanut butter. I used milk and semisweet chocolate chips because I had partial bags of both. Feel free to use whatever combination you prefer.

1 1/2 cups butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
3 eggs
1 Tbsp. milk
2 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. salt
2/3 cup toffee chips
1 cup milk chocolate chips
1 cup semisweet chocolate chips

1. Beat butter and next 2 ingredients until light and fluffy. Add in eggs, 1 at a time, beating just until blended after each addition. Add in milk, vanilla, and almond extract. Combine flour and salt; gradually add flour mixture to butter mixture. Add in toffee chips and chocolate chips. Pour batter into a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 40 minutes or until done.

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