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Chocolate Toffee Wedges

kept bytihleigh

Origin: The Weekend Baker by Abigail Johnson Dodge


3/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp table salt
1/3 cup canola oil
2 large eggs
1/2 cup toffee bits (you can substitute with nuts if you prefer)



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