|Fresh from the oven... Brown Butter Toffee Blondies|
Since stumbling upon this recipe online, I’ve made it a couple of times with great success. There are a few steps, but it’s worth taking the time to follow the recipe. I’ve made the recipe both with and without the walnuts. I personally prefer them as it really compliments the flavor of the brown butter, but if you’re like my husband, you just don’t like nuts in cookies or brownies.
|Starting to melt the butter. Make sure it gets to a golden brown, but not burnt.|
When making these blondies, don’t forget to melt and brown the butter. The flavor is amazing and it just takes a few minutes. I almost missed this step as I was treating them like regular blondies when I first made them. Luckily I caught the step before I mixed the sugars.
|Butter, sugars, eggs and vanilla... all combined.|
Brown Butter Toffee Blondies
1 1/4 c. (2 1/2 sticks) unsalted butter
2 cups packed light brown sugar
1/2 cup granulated sugar
2 1/2 tsp vanilla
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup chopped walnuts
1 cup toffee bits
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
2. 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.
3. 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.
4. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
|Adding the walnuts and toffee bits.|
I wanted to sprinkle some sea salt on top before baking but I couldn’t find it on my spice rack. Next time...