Thursday, August 12, 2010

brown butter blondies

My momma-san's birthday was this week. I wanted to bake her some special treats, and since she's a blonde and proud of it, blondies were the obvious choice. I found a recipe for these Brown Butter Toffee Brownies on Martha's site. Martha always wins. Seriously. These are gooooood. Very rich with an irresistible caramel sweetness, with that touch of je ne sais quoi from the brown butter. Martha says to cut them into 3 inch pieces, but I cut mine much smaller, like 1 and half inch, because they are so rich. Delicious.

Brown 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.

1 comment:

Gary S said...

My gosh those look amazing. I've been browsing for a new sweets recipe. I think this is it! Thanks Steph.