Brown Butter Toffee Blondies
From pleclare 16 years ago
- 40 minutes to make
- Serves 12
Buttery,nutty toffee blondies. These are from Martha Stewart
Ingredients
- 11/4c(21/2 sticks)unsalted butter plus more for the pan shopping list
- 21/4c all purpose flour,plus more for the pan shopping list
- 11/2tsp baking powder shopping list
- 11/2tsp salt shopping list
- 2c packed light brown sugar shopping list
- 1/2c granulated sugar shopping list
- 3 large eggs shopping list
- 21/2tsp vanilla shopping list
- 1c chopped walnuts(about 4 oz) shopping list
- 1c toffee bits shopping list
How to make it
- Preheat oven to 350 Butter a 9x13' baking pan.Line bottom with parchmentt paper and butter anf=d flour parchment.
- In a saucepan over medium heat,cook butter till it turns golden brown;remove from heat and let cool. Whisk together flour,baking powder and salt.
- In bowl of electric mixer,combine browned butter and both sugars;stir with wooden spoon till combined. Attach bowl to mixer,add eggs one at a time. Using paddle attachment beat on med-high speed till light and fluffy,about 3 mins. add vanilla,beat to combine. Add flour mixture,walnuts and toffee bits. Mix until thoroughly combined and pour into prepared pan.
- Bake until a cake tester inserted in center comes out clean,35 -40 mins.(do not overbake). Transfer to wire rack to cool completely before turning out on board to cut. Peel off parchment;cut blondies into 3" squares. Blondies can be stored in airtight container for up to 3 days.
The Rating
Reviewed by 8 people-
nice - I just made something close to these and added coconut - its was so light, chewy and delicious - great posting! I am saving to try your version - and can't simply get enough of the toffee bits...I'd have to add more than just one cup! lol
divaliscious
in Dutchess County loved it
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this sounds fabulous, and a way to use up the little broken pieces of my English Toffee in place of the toffee bits. Definitely on my list and on my to-do list!
magandab
in Apple Valley loved it
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I agree, this is a 5 worth recipe, thank you Pieclare!
magali777
in Mexico loved it
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