CHOCOLATE TOFFEE BLONDIES (Adapted from Tutti-Dolci)
1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits
Preheat oven to 350 degrees F, and spray a 13 x 9 inch baking dish with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl.
Beat butter and brown sugar in a large mixer bowl on medium speed.
Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.
Fold batter into prepared baking dish, and use a sheet of parchment or wax paper to press dough evenly across bottom.
Bake for 18 to 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack.
Once cooled, and just before cutting into bars, move pan to the freezer and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days (or freeze).
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