Brown Butter Toffee Blondies

Let’s discuss these blondies. First, brown butter. Have you made brown butter? It’s like heaven. The smell, oh the smell. It’ll knock you over. It’s nutty, caramel-y, so, so good. The taste is even better.

Second, Toffee. Toffee is seriously underrated, sure it’ll pull out your teeth and make your dentist cry, but it’s so worth it.



To sum it up, these blondies are amazing. It's essentially lots of brown sugar and butter barely being held together by flour. Not for those on a diet, for sure.

I took these to a bible study tonight and came home with an empty plate. Those ladies ate them up. I’m going to have to make more.




Toffee Brown Butter Blondies
From Martha Stewart

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup toffee bits

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, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
4. 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 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Just a few tips: when you’re browning your butter, be sure to watch it as it can burn and turn into black butter. Which you don’t want. Also, when you take these out of the oven, they are going to be so gooey, and not really look done on the inside. They will set up while you let them cool, so don’t stick them back in the oven!