1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) white chocolate chips
1 cup (4 ounces) blanched whole almonds (I used pecans)
1 cup English toffee bits
2/3 cup butter, softened
1 1/2 cups packed light brown sugar
2 teaspoons vanilla
Preheat oven to 350 degrees. Grease 13x9-inch baking pan. (I lined the pan with parchment paper spray with cooking spray for easy removal.)
Combine flour, baking powder and salt in small bowl; mix well. Combine white chocolate chips, nuts and toffee bits in medium bowl; mix well.
Beat butter and brown sugar in large bowl until light and fluffy. Beat in eggs and vanilla. Add flour mixture; beat until well blended. Stir in 3/4 cup white chocolate chip mixture. Spread evenly in prepared pan.
Bake 20 minutes. Immediately sprinkle remaining white chocolate chip mixture evenly over brownies. Press lightly. Bake 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool brownies completely in pan on wire rack.
Pairs Well With
The recipe came from a cook book I have had since my 20's. I used to bake like Betty Crocker herself in those days. This year I decided to go back to it. This is the first time using the recipe but it sounds delicious!