Saturday, June 19, 2010

Browned Butter Toffee Blondies

Thank you Martha Stewart...
Mix sugar ingredients..
Combine it all with flour ingredients and then pour in toffee and walnuts ( you can omit the walnuts if you don't like nuts)

Pour into Parchment lined baking dish...
Bake and yummm, cut into squares and serve warm with Vanilla ice cream with caramel drizzled on top... yes!

Browned Butter Toffee Blondies


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


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. 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.
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. Blondies can be stored in an airtight container at room temperature up to 3 days.

My Take:
I really liked these, if you don't like nuts you can omit the walnuts.  Don't over do them, or they taste burned not browned! :)  Mine turned out soft and perfect, serving them hot with Vanilla Ice cream and some caramel on top would be the healthy thing to do!

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