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This recipe came to me from my friend Lily who adapted it from a Bobby Flay recipe.  These blondies are chewy and delicious and will definitely satisfy any sweet tooth craving.  


  • 1 1/2 sticks butter, unsalted
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (you could substitute milk chocolate)
  • 1/4 cup + 2 tbsp toffee chips (you could also chop up 3 Skor bars)
  • Optional: 1/2 tsp cinnamon


  • Butter and line a 9 x 9 x 2 inch baking pan with parchment paper, allowing a 2-inch overhang – butter the lining, too
  • Sift together the flour, baking powder and salt
  • Melt the butter in a medium saucepan; add in both sugars and whisk until combined and the sugar is melted
  • Transfer the mixture to your mixing bowl and allow it to cool slightly
  • Mix in the eggs and vanilla until combined
  • Add the flour and mix until just combined
  • Fold in the chocolate chips and toffee chips and pour into the prepared baking pan
  • Bake at 350°F for 24-27 minutes or until the top cracks slightly, is firm to the touch and a cake tester come out with moist pieces clinging to it (definitely make sure you bake this until you see the crack on the surface, even if it means going over the 27 minutes)
  • Let the blondies cool completely – once they are cool, remove the blondies by lifting out the parchment paper “handles” and transfer to a cutting board
    • If you want the blondies to firm up more quickly, put them in the fridge for 30 minutes