I've been on somewhat of a baking kick lately.
Not that anyone is complaining.
Well, maybe just a little because baking you know, heats up the house & it's summer and all...
But other than that, yeah no complaining.
Perhaps the baking binge is because I recently acquired this:
Oooh, baby! I have been coveting wanting one of these for a long, long time!
When we moved back to Utah...we were over at Amy & Gary's and I noticed she had a Kitchen Aid.
I actually said to Rick; "When did Amy get a Kitchen Aid? No Fair!". I was J-E-A-L-O-U-S!!!
I got over it...really, I did!
But...on Mother's Day this year, Rick and Emily had a huge surprise for me!
I cried when I unwrapped it! It was awesome!!!
Then I got sick before I could even use it...so now I guess I'm trying to catch up!!!
And I have been putting it to good use, that's for sure.
Now, for the recipe (finally).
I used to make these years ago, but had forgotten about them...A while back I remembered that I used to have a toffee brownie recipe...but I couldn't find it anywhere. I was pretty sure I had gotten the recipe off of a package of toffee bits...but search as I might, I couldn't find it.
Then, just a few days ago...I remembered that the recipe was from a magazine! Aren't our brains wonderful? I went searching through my collection of cooking magazines and there it was!!! I knew it was the right recipe because I had written some notes on it.
Okay, so NOW, here is the recipe (gees, get to the recipe already, would ya?)
Blond Toffee Brownies
1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups flour
2 tsps. baking powder
1/4 tsp. salt
1 cup English Toffee bits
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits.
Batter will be thick. Spread evenly into a greased 9x13x2 in baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. Cut into bars to serve.
My notes:
The bars are thin, which is probably good because they are very rich! The toffee melts, so they are also pretty gooey...Next time I make them, I'm going to use the toffee bits that have the chocolate. Shane told me these are really good, but he thinks they need just a little chocolate.
