Whole-Grain Toffee Blondies

• 6 tablespoons unsalted butter
• 1/4 cup canola oil
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 6.75 ounces white whole-wheat flour (about 1 1/2 cups)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons almond toffee bits (such as Heath)
• Baking spray with flour
• 2 tablespoons almond toffee bits

1. Preheat oven to 350u0b0.
2. Place butter, oil, and sugar in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour mixture into a large bowl; cool 8 minutes. Stir in vanilla and eggs.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; stir with a whisk. Add flour mixture to butter mixture; stir until completely combined. Stir 3 tablespoons almond toffee bits into flour and butter mixture.
4. Scrape mixture into an 8-inch square light-colored metal baking pan coated with baking spray. Smooth top. Sprinkle 2 tablespoons toffee bits evenly over batter. Bake at 350u0b0 for 24 minutes. Cool completely in pan on a wire rack. Cut into 16 squares.

unsalted butter, canola oil, brown sugar, vanilla, eggs, white, baking powder, salt, almond toffee, baking spray with, toffee bits

Taken from www.myrecipes.com/recipe/whole-grain-toffee-blondies (may not work)