Brown-Butter Toffee Blondies

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)

  1. 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.)
  2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool.
  3. Whisk together flour, baking powder, and salt.
  4. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
  5. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.
  6. Add vanilla, and beat to combine.
  7. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  8. 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!).
  9. 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.
  10. 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.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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