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Brown-Butter Toffee Blondies

Source of Recipe

From "Martha Stewart's Cookies" by Martha Stewart


Recipe Introduction

"Brown butter is simply butter that has been cooked until it takes on a delicious, subtle nutty flavor and aroma—which explains its French name, beurre noisette, or 'hazelnut butter.' Be sure to keep an eye on it as it cooks, to avoid burning."

List of Ingredients

â—¦ 1 ¼ cups (2 ½ sticks) unsalted butter, plus more for pan
â—¦ 2 ¼ cups all-purpose flour, plus more for pan
â—¦ 1 ½ teaspoons baking powder
â—¦ 1 ½ teaspoons salt
â—¦ 2 cups packed light brown sugar
â—¦ ½ cup granulated sugar
â—¦ 3 large eggs
â—¦ 2 ½ teaspoons pure vanilla extract
â—¦ 1 cup chopped walnuts (about 4 ounces)
â—¦ 1 cup toffee bits


Recipe

Preheat oven to 350° F. Butter a 9 by 13-inch baking pan. Line bottom of pan with parchment; butter and flour parchment.

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. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla, and beat to combine. Add the flour mixture, walnuts, and toffee bits. 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 (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 shapes with 3- to 3 ½-inch cookie cutters (or cut into smaller squares). Blondies can be stored in airtight containers at room temperature up to 3 days.

Makes about 1 dozen