Email to Cat      

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

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