Make this. Now. You will thank me later. These are redonkulously delicious, and I have to thank the brown butter for that. If you’ve never made a recipe with browned butter, you’re missing out on a world of flavor. Browning your butter gives it a nutty aroma and flavor and develops hundreds of delicious little flavor compounds (no surprises there. We all know that brown food tastes good). I will be browning my butter a lot more from here on out, and so should you. These are “wet” blondies rather than cakey ones. If you want a cakier blondie, add 1/4 cup more flour. But I prefer my blondies (and brownies) wet, fudgy, chewy and moist. Oh, and just so you know, these freeze/microwave well. I know because I froze half in the hopes of not eating them all at once, but I couldn’t resist and kept taking them out of the freezer and microwaving them. Oops…here’s how to make some:
1/2 cup unsalted butter (1 stick)
5 oz flour (1 cup)
3/4 tsp baking powder
3/4 tsp salt
8 oz brown sugar (1 cup packed)
1/4 cup sugar
2 extra large eggs
1 tsp vanilla extract
1 cup milk chocolate toffee bits (I used Heath’s)
Preheat the oven to 350 degrees F. Butter an 8×6 (or 8×8 if you don’t have the 8×6) baking dish, or line with parchment paper if you want some seriously easy removal.
In a small pan set over medium heat, melt the butter and cook until it turns brown and smells nutty. Try not to walk away from the butter, as it can go from brown to burned very quickly. Remove the butter from the heat and let it cool slightly.
Whisk together the flour, baking soda, and salt to combine.
In a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the brown butter and both sugars on medium speed, until well combined, about 2 minutes:
Add the eggs and beat for another 2 minutes, until the mixture has lightened up (you are beating air into it):
Add the vanilla, and beat for 1 more minute. With the mixer on low, slowly add in the flour mixture, and stop mixing right before the flour disappears. That’s your cue to dump in the toffee bits, and finish stirring by hand with a spatula, just until the flour is mixed in.
Pour the mixture into your prepared pan and bake for about 35-40 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack, and cut into squares.
Recipe adapted from Beth’s blog, Of Muses and Meringues. She adapted her Brown Butter Toffee Blondies from Martha Stewart. Of Muses and Meringues is mainly a baking blog sprinkled with personal stories and Beth’s travels. If you’re looking for some delicious desserts, you will definitely find something you like there. Thanks Beth!