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  • Brown Butter Toffee Blondies

    1 vote
    Brown Butter Toffee Blondies
    Prep: 25 min Cook: 40 min Servings: 18
    by Chef Smith
    226 recipes
    >

    Ingredients

    • 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
    • 1/2 teaspoons pure vanilla extract
    • 1 cup chopped walnuts (about 4 ounces)
    • 1 cup toffee bits

    Directions

    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. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool.
    2. 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 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.
    4. Blondies can be stored in an airtight container at room temperature up to 3 days.

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