Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

Fabulous Blond
Brownies

1-3/4 cups all-purpose flour    1 cup  (6oz) white chocolate chips
1 teaspoon baking powder                 *1 cup(4oz) chopped nuts*
1/4 teaspoon salt                                 1 cup English toffee bits
2/3 cups margarine or butter (soft)     1-1/2 cups light brown sugar
2 eggs                                        2 teaspoons vanilla (Mexican)

Preheat oven to 350ºF. Lightly grease 13 X 9-inch baking pan.

Combine flour, baking powder and salt in small bowl; mix well.

Combine white chocolate, nuts and toffee in medium bowl; mix well.

Beat margarine and brown sugar in large brown with electric mixer at medium speed until light and fluffy.
Beat in eggs and vanilla. Add flour mixture; beat at low speed until well blended. Stir in 3/4 cup of white
chocolate mixture. Spread evenly into prepared pan.

Bake 20 minutes. Immediately after removing brownies from oven, sprinkle remaining white chocolate
mixture evenly over brownies. Press down lightly. Return pan to oven; bake 15 to 20 minutes or until
wooded pick inserted into center comes out clean. Cool brownies completely in pan on wire rack.
Cut into 2 X 1-1/2 inch bars.

Store tightly covered at room temperature or freeze up to 3 months.

*Chopped walnuts, pecans or almonds can be used.