Brown Butter Toffee Blondies
| Prep Time: 20 min | Serves: 28 |
| Cooking Time: 35 min | Yield: 28 bars |
The ultimate blondie recipe, brown butter gives these a nutty taste. Butterscotch chips pushes them over the edge.
Ingredients
- 1 1/4 cups Unsalted Butter
- 2 1/4 cups All Purpose Flour
- 1 1/2 tsp Double Acting Baking Powder
- 1 1/2 tsp Salt
- 2 cups Natural Light Brown Sugar
- 1/2 cup Granulated Sugar
- 3 Large Egg
- 2 1/2 tsp Pure Vanilla Extract
- 1 cup Raw Walnuts
- 1 cup English Toffee Bits
Directions
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
3. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board.
Peel off parchment paper; cut blondies into 2-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
From The Martha Stewart Show, March 2008