Monday, August 23, 2010

Brown Butter Toffee Blondies

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

  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line pan with foil; butter and flour.
  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. 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.
  4. 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.

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