CHOCOLATE CHIP TOFFEE BROWNIES by NancyC
Makes a 9×13″ pan

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1/3 cup Half & Half (light cream)
1 1/2 cups all-purpose unbleached flour
1 teaspoon salt
3/4 cup unsweetened cocoa powder
1 (8-ounce) package toffee bits, divided (use 1 1/4 cups for the batter; save 1/3 cup for the topping)
2 cups (12 ounces) mini semi-sweet chocolate chips, divided (use 1 2/3 cups for the batter; save 1/3 cup for the topping)

Preheat oven to 350˚F. Line a 9×13″ baking pan with parchment paper (or spray with cooking spray); set aside.

In large bowl, cream softened butter and sugars. Then blend in eggs, vanilla, and Half & Half, mixing until smooth.

In medium bowl, whisk flour, salt, and cocoa powder together. Add this dry mixture to the butter/sugar/egg mixture, half at a time, mixing until everything is combined.

Fold in the toffee bits and mini semi-sweet chocolate chips, stirring to distribute evenly in batter. Pour or spoon batter into prepared 9×13″ pan, spreading batter evenly in pan. Sprinkle 1/3 cup each of the remaining chocolate chips and toffee bits over the batter.

Bake at 350˚F for 42 to 45 minutes or until toothpick inserted in center comes out clean. Let brownies cool completely in pan before cutting into squares. If using parchment paper, after brownies have cooled completely, lift the uncut brownies out of the pan with the parchment paper edges, then cut into squares.

Recipe from NancyC | nancy-c.com