• 1½ sticks butter
  • 1 ½ cups all purpose flour
  • 1 tsp baking pdr
  • ½ tsp salt
  • 1 cup light brown either muscovado, turbinado or brown sugar
  • ½ cup dark brown sugar
  • 2 large eggs beaten
  • 1½ tsp vanilla extract
  • 1 cup milk or white choc chips
  • ¼ cup plus 2 Tbsp toffee chips or semi sweet choc chips
  • ½ cup coarsely chopped toasted, raw almonds
      • Line 9×9 by 2 inch metal baking pan with parchment paper allowing a 2 inch overhang over the sides
      • Thoroughly butter or use non stick spray on both pan and parchment paper
      • Melt butter and sugars in medium pot about 5 mins on medium heat
      • Mix till blended as much as possible, and remove from stove
      • Let it cool slightly
      • Whisk flour, baking powder and salt together
      • Whisk in eggs and vanilla mix by hand into sugar and butter mix until combined
      • Add  in the flour mix until just incorporated
      • Fold in the all the choc chips and almonds
      • Pour into prepared baking pan
      • Bake 350 F for about 27 mins until top cracks, or skewer inserted into center comes out with a few moist pieces clinging to it
      • Cool in pan on wire rack
      • Remove from pan using the parment handles
      • Cut into 2 inch squares