Brown Butter Toffee Blondies
Adapted from Martha Stewart
- 1 ¼ cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 ¼ cups all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups packed light-brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 3 teaspoons pure vanilla extract
- 1 cup chopped walnuts (about 4 ounces)
- 1 ½ cups milk chocolate heath toffee bits
- ¾ cup butterscotch chips
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line pan with foil; butter and flour.
- 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. In a coffee mug, beat eggs and vanilla. Add to mix and beat on medium-high speed until light and fluffy, about 3 minutes. Add flour mixture and beat until combined. Stire in walnuts, toffee bits and butterscotch chips. Mix until thoroughly combined, and pour into prepared pan.
- Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes. 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.
- I went to go make this recipe and ended up not having enough butter, so I used 3 sticks of margarine. After about 25-30 minutes of boiling, it was not turning brown so I gave up.
- I added ½ tsp more of baking powder and ½ tsp more of vanilla.
- The original recipe calls for you to add in the eggs and then the vanilla. I prefer to beat my eggs with the vanilla before adding them.
- The original recipe calls for 1 cup of toffee bits and 1 cup of chocolate chips, I switched it up for a different flavor. Next time, I will add 1 cup of coconut too!
- This mixture was thick, so I was not able to pour it into my pan. Instead, I “scooped” it up with a spatula and spread it onto the pan.
- Mine baked for around 45 minutes. I let it cool in the pan for about 20 minutes and then pulled the foil up to remove it from the pan. I placed it on the counter and let it cool another 30 minutes, or so, before cutting into it.