Thursday, October 15, 2009

Brown Butter Toffee Blondies

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.

toffee brown butter blondies

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.

brown butter toffee blondies


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!

95 comments:

  1. I bet they taste wonderful with that hint of brown butter! Yummy!

    Cheers,

    Rosa

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  2. Wow those sound really good right about now. Your photos look lovely as always.

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  3. yum,yum,yummy....goodness.
    they look and sound amazing.
    we made bread tonight and had it right when it came out. delish.
    your photos captured this perfectly.

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  4. Yummy. Your picture, beautiful as always.

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  5. Oh, yes! Oh, yes! Just slam dunked this recipe on top of the must make pile of recipes!

    Thanks, Hannah!
    ~ingrid

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  6. oh hannah! these look good! i'll have to avoid this recipe if i ever want to fit into my dress ;)

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  7. Oh, browning the butter sounds lovely. I really like the use of the milk in the jar -- you settings are very nice. Gorgeous photos.

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  8. Can you please be my new best friend? Baking and photography are two things I absolutely LOVE to do. I love everything about this blog!!!! Keep it up :)

    - Megan

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  9. Love it! I needed something to make for my son's chorale concert tonight, and with the leftover bag of toffee seconds (my husband manages a chocolate/candy production line), this is *just* the trick. Thanks to you *and* to Martha!

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  10. I agree, Brown butter is heavenly. These look amazing!

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  11. LOOOOVE blondies!! I post about them on my blog all the time, haha :)

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  12. brown butter seems to be all the rage these days, and this is by far one of the finest uses for it that i've seen. great bars, and three cheers for toffee anything! :)

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  13. Brown butter does seem to be making the rounds of popularity right now.

    I love love love that you use your Bonne Maman jars as cups! I use mine to store cornmeal, cornstarch, chocolate chips, nuts, etc in my baking cupboard - they are SO sweet!!!

    Recipe sounds lovely, bookmarked!!

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  14. Yum... these blondies look wonderful, and your photos are beautiful, as always!

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  15. I made these tonight and they were sooo good! I didn't have any toffee on hand so I used a cup of semisweet chips and they turned out great! And the smell of the brown butter is even better than you described.

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  16. these look irresistible! i made browned butter chocolate chip cookies recently and you're right... the smell of browned butter is divine!

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  17. Very nice blog. If you like browned butter, you should definitely try this: browned butter poured over hot spaghetti (fresh if you can make it) and grate on mizithra cheese and black pepper. Heaven! It's my favorite and I'm salivating just describing it!

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  18. Very nice blog, love it!
    I absolutely loved the brownies, oh my thank you for sharing!

    -Natasha

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  19. Made these for the whole family post Thanksgiving. Delicious!!! Rave reviews!

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  20. making these NOW! yum, you have completely convinced me!

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  26. just made these for my mama's birthday. accidently used a few Tbs of salted butter but it turned out splendid nonetheless. thank you for the recipe. my first experience with browned butter

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