JANUARY 22ND: BLONDE BROWNIE and NATIONAL SOUP SWAP

Bobby Flay’s Blondie Brownies

1 ½ sticks unsalted butter, plus butter for pan

1 ½ c. all purpose flour

1 tsp. baking powder

½ tsp. salt

1 c. light brown muscovado sugar

½ c. dark brown muscovado sugar

2 large eggs

1 ½ tsp. vanilla

1 c. milk chocolate chips

¼ c. plus 2 Tbsp. toffee chips

½ c. coarsely chopped toasted almonds

Preheat oven to 350°. Butter and line a 9 x 9” baking pan with parchment paper, allowing a 2” overhang. Butter the lining too. Whisk together the flour, baking powder and salt in medium bowl. Melt the butter in 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 eggs and vanilla extract until combined. Add flour and whisk until just incorporated. Fold in chocolate chips, toffee chips and almonds and transfer mixture to pan. Bake 24-27 minutes or until top cracks slightly and is firm to touch and skewer inserted in center comes out with moist pieces clinging to it. Remove to wire rack and let cool completely. Remove bars from pan using parchment handles, transfer to cutting board. Cut into 2” squares.