Brown-Butter Toffee Blondies

By daiseyduck

A great browned-butter bar cookie

Ingredients

• 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

Details

Servings 1
Adapted from cooking.com

Preparation

Step 1

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 combines. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla, and beat to combine. Add he 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 shapes with 3- to 3 1/2-inch cookie cutters. Blondies can be stored in airtight containers at room temperature up to 3 days.