Blondies

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.

Blondies
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.