The Busty Baker’s Brown Butter Toffee Blondies

Subject: The Busty Baker’s Brown Butter Toffee Blondies May 20th 2010, 7:15 am

Looky, looky what I found when I followed that link to "Savory Sights" Mappy posted for us earlier. The Busty Baker's Brown Butter Toffee Blondies! The name intrigued me, and last night I finally got around to making them. Yummo! They are such a hit. The folks here at work are loving them, and I think you will, too. Enjoy! (The picture is from The Busty Baker's blog.)

The Busty Baker’s Brown Butter Toffee Blondies
Adapted from Martha Stewart’s Cookies
Makes 16

1 1/2 c. (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 c. all purpose flour, plus more for pan
1 1/2 t. baking powder
1 1/2 t. salt
2 c. packed light brown sugar
1/4 c. granulated sugar
3 large eggs
2 1/2 t. vanilla extract
1 c. plus 1/3 c. (1 8oz bag) toffee bits, divided

1. Preheat oven to 350F. Butter a 9x13-inch baking pan. Line the pan with parchment, leaving a 2-inch overhang on the long sides; butter and flour the parchment.

2. In a saucepan over medium heat, cook the butter until it turns golden brown, skimming off the foamy solids with a spoon. Remove from heat and let cool. While cooling, in a medium bowl, whisk together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, combine cooled browned butter, brown sugar, and granulated sugar, stirring together with a wooden spoon until combined. Attach the bowl to the electric mixer, fitted with the paddle attachment, and add eggs. Beat on medium high speed until light and fluffy, about 3 minutes. Add vanilla and beat until combined. Add flour mixture, a little at a time, beating until just combined. Add in 1 cup of toffee bits and mix on low until just combined. Pour batter into prepared pan, and spread evenly with an offset spatula, smoothing top. Sprinkle remaining 1/3 cup of toffee bits over top of batter.

4. Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool completely. Using parchment overhang, remove from pan and place on a cutting board to cut into squares with a serrated knife.

Superstar, Legend and Icon Number of posts: 27166 Registration date: 2008-09-19

Oh, two of my favorite words... butter and toffee lol Thanks for testing the recipe Inky. My mouth is watering thinking about biting into one of these.

OMG! Those sound heavenly.

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"People can be taught to hate and people can be taught to spell but apparently it's one or the other." Caprice Crane

Superstar, Legend and Icon Number of posts: 20291 Registration date: 2008-01-12

OH those sound delicious. I don't think my mixer has a paddle attachment - do you think that is necessary?

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Nah. No paddle needed. I followed her ingredient list, but mixed and baked my usual way -- regular mixer, no parchment. I have a feeling some of that came from Martha Stewart, and Martha Stewart, I am not!

Superstar, Legend and Icon Number of posts: 20291 Registration date: 2008-01-12

LOL...thanks inky - I'm no Martha either! lol!

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Then, I'm in good company!

I LOVE YOU, INKY and not just because of the recipe! cheek kiss