We have been taking a break from desserts – these were worth the wait. I have been desperate to make these blondies ever since I saw the recipe. Now that I have finally made them, we were not disappointed. We LOVED them! We ate them warm from the oven – gooey and DELICIOUS. They just might be the best blondies I have ever made. This recipe is from MarthaStewart.com.
- Yield: Makes about 1 dozen
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 1 cup chopped walnuts (about 4 ounces)
- 1 cup toffee bits
- Confectioners’ sugar, for dusting (optional)
- Preheat oven to 350 degrees on convection. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter parchment paper. (I used cooking oil spray.)
- 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.
- 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.
- Bake until a cake tester inserted in the center comes out clean, 35 minutes on convection, or up to 40 minutes in a standard oven. (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 3-inch squares or with 1 1/2- to 2-inch cookie cutters.
- Just before serving, dust half with confectioners’ sugar, if desired.
Blondies can be stored in an airtight container at room temperature for up to 3 days.
thebrookcook 