# Components:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1/2 cup creamy peanut butter
09 - 2 large eggs, at room temperature
10 - 2 teaspoons vanilla extract
→ Mix-ins
11 - 3/4 cup toffee bits
12 - 1/2 cup semisweet chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk flour, baking powder, baking soda, and salt until well blended. Set aside.
03 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and combined.
04 - Add peanut butter to the sugar mixture and stir until fully incorporated.
05 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Gently fold the dry ingredient mixture into the wet mixture until just combined. Do not overmix.
07 - Fold in toffee bits and chocolate chips, if desired, until evenly distributed.
08 - Spread batter evenly into the prepared pan.
09 - Bake on center rack for 23 to 27 minutes, until the top is golden and a toothpick inserted in the center yields a few moist crumbs.
10 - Allow blondies to cool completely in pan before lifting out using parchment and cutting into squares.
