Browned Butter Blondies will surprise you with the depth of flavor and richness. Browned butter adds an amazing flavor along with toffee bits making this your go-to blondie recipe. Great for bake sales or for shipping to a friend, if you can keep them around that long. You’re going to love these!
I tried a new blondie recipe recently and was very disappointed with the blondie itself so I went on a search to find a really good basic blondie recipe that I could add to. I wanted a blondie that was thick and buttery. I went to Martha Stewart and loved this browned butter recipe with toffee bits added.
Browned butter adds a richness to the blondie that has kept me coming back to this recipe time and again. The texture of the blondie itself was just what I was looking for and the toffee and walnuts were a nice addition. I also tried them with Heath bar pieces which added just a touch of chocolate.
This is a great recipe where you can easily add your own extras. The first batch went back to school with my college students who loved them and told me they were not sharing. I had to make a second batch to photograph. It also means that I have a batch in the freezer when needed.
Since these are so sturdy, they are great for a bake-sale and they also ship well. Hope you love these as much as we do.
Browned Butter Blondies
- 1 ½ cups butter
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups brown sugar
- ½ cup sugar
- 2 ½ teaspoons vanilla
- 3 eggs
- 1 cup walnuts/pecans chopped
- 1 cup toffee bits
- Preheat oven to 350º. Line a 9 x 13 baking dish with parchment paper and grease with butter.
- In a saucepan over medium heat, cook the butter until it turns golden brown. Remove from heat and let cool slightly.
- In a separate bowl whisk together flour, baking powder and salt.
- Add sugars to the bowl of an electric mixer, add the browned butter and combine. Add eggs and beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla, and beat to combine. Add the flour mixture, walnuts and toffee bits. Mix until thoroughly combined, and pour into prepared pan. Batter will be very thick.
- Bake until a tester inserted in the center comes out clean, 35-40 minutes. Do not over bake. Transfer to a wire rack and cool completely. before cutting.
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