BROWN-BUTTER TOFFEE BLONDIES
Source of Recipe
Martha Stewart's Cookies.
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
Heat oven to 350 degrees. Butter a 9-inch-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 over-bake). 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 three days. Makes about 3 dozen small bars or 12 large cutouts.
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