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Brown Butter Toffee Blondies

Source of Recipe


From "Martha Stewart's Cookies"



List of Ingredients



• 1¼ cups (2½ sticks) unsalted butter, plus more for pan
  
• 2¼ cups all-purpose flour, plus more for pan
  
• 1½ tsp baking powder
  
• 1½ tsp salt
  
• 2 cups packed light brown sugar
  
• ½ cup granulated sugar
  
• 3 large eggs
  
• 2½ tsp pure vanilla extract
  
• 1 cup chopped walnuts (about 4 ounces)
  
• 1 cup toffee bits
  






Instructions



1. Preheat oven to 350° F. Butter a 9- x 13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
   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.
   
   
2. 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, walnuts and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
   
   
3. 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.
   
   Makes about 1 dozen.