1 3/4 C light brown sugar
2 large eggs
2 tsp vanilla extract
2 C flour
1/2 tsp salt
1 (12 oz) package semi-sweet choco chips
1 C toffee bits (like Heath)
1. Preheat oven to 350. Position rack to upper third of oven. Line a 9x13 glass baking dish with large sheets of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges serve a handles. Lightly butter foil.
2. Melt butter. In a large mixing bowl beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.
3. Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle Do not overbake. (I probably over bake mine because I have a hard time knowing if it is soft and cooked or soft and raw. I probably add at least 10 minutes to the baking time.) Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares.
