Blondies

• 2 whole Brown Eggs At Room Temperature
• 1/2 cups Sugar
• 1/2 cups Light Brown Sugar
• 1/3 cups Melted Butter
• 1 teaspoon Madagascar Vanilla
• 1/4 teaspoons Almond Extract
• 1/2 teaspoons Baking Powder
• 1-1/3 cup Cake Flour
• 1/4 teaspoons Salt
• 16 ounces, weight Heath Bits O' Brickle
• 1 can (16 Oz. Can) Butter Cream Frosting

1. 1. Put eggs into a mixing bowl and beat on high for 5 minutes until frothy and light yellow. Make sure they're at room temperature before you beat them.
2. 2. Add sugar and brown sugar gradually and beat until thick and creamy.
3. 3. Add melted butter, vanilla and almond extract to the mixture and beat until thick and creamy.
4. 4. Add baking powder, flour and salt. Beat until thick and mixed together.
5. 5. Add 2/3 cup of Bits O' Brickle and stir with a wooden spoon until mixed together.
6. 6. Grease a brownie pan with cooking spray.I like the single brownie pan-it makes each one the perfect size.
7. 7. Fill each hole 3/4 full.
8. 8. Bake in the oven at 350 degrees for 30 minutes until golden brown.
9. 9. Remove from the oven and pop each blondie out of the brownie pan. Cool on wire racks until completely cool.
10. 10. Once cool, frost the top of each blondie with butter cream frosting.
11. 11. Immediately sprinkle with remaining Bits O' Brickle. If you wait too long, the frosting will dry a little and the Bits O' Brickle won't stick.
12. Put on a plate and enjoy!

brown eggs, sugar, light brown sugar, butter, vanilla, ubc, baking powder, flour, ubc, o, butter

Taken from tastykitchen.com/recipes/desserts/blondies-4/ (may not work)