| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Not, Sent | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Unsalted butter; room temperature |
| 3/4 | c | Packed light brown sugar |
| 1/4 | c | Granulated sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 1/4 | c | Coarsely chopped pecans |
| 1/2 | c | Toffee chips |
INSTRUCTIONS
Heat oven to 350°. Coat a 13x9x2-inch baking pan with nonstick cooking spray. Stir together flour, baking powder and salt in small bowl. Beat butter with both sugars in bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then flour mixture. Fold in 1/4 cup pecans and toffee chips. Pour into pan. Sprinkle with remaining chopped pecans. Bake in 350° oven for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Cut into blondies. Recipe by: Family Circle - 3/10/98 Posted to EAT-L Digest by The Taillons <[email protected]> on Mar 14, 1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””