In the past I have been leery of making recipes from Martha Stewart’s website. I’ve heard they are notorious for having problems, but I have only had one issue out of all that I have made. I’ve heard great things about her cookies, so I knew I wanted to try these. Luckily, I found a winner with these brown butter blondies.
I only changed things a little, substituting pecans for the walnuts and chocolate covered toffee bits for plain toffee bits. I also tossed those toffee bits and pecans with the dry ingredients before combining everything. I adjusted the instructions to reflect straining off the little dark brown crud that accumulates at the bottom of the saucepan if you brown your butter a bit too much. Tee hee.
Are these yummy? Yes they are! These are great lunch box treats too, so I’ll be adding them to the kids’ lunches tomorrow. The browned butter adds a wonderful caramel flavor to these, I’ll definitely make them again. :) So for now, way to go Martha. I know sometimes you get a bad rap, but this time you did okay. ;)
Brown Butter Chocolate Toffee Blondies
adapted from Martha Stewart
1 1/4 cups (2 1/2 sticks) unsalted butter
2 1/4 cups all-purpose flour
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 pecans
1 cup milk chocolate toffee bits
Preheat oven to 350 degrees. Butter or spray a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper (I used Baker’s Joy spray).
In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. If you are like me and don’t read the directions close enough, you’ll cook on medium-high, then you’ll have to strain out the dark brown bits in the pan. *sigh*
Whisk together flour, baking powder, and salt. Add pecans and toffee bits to the dry ingredients and toss to coat.
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. Reduce speed to low and add flour mixture. Mix until thoroughly combined, spread into prepared pan.
Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Mine were done in 39 minutes. 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.
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