Brown Butter Chocolate Toffee Blondies

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. ;)

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Brown Butter Chocolate Toffee Blondies
adapted from Martha Stewart

printable version

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.

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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.

More from me you might like:
White Chocolate Pumpkin Blondies
Chocolate Chip Blondies
Brownies in a Cast Iron Skillet

More from other blogs you might want to try:
Samoa Blondies – from Recipe Girl
Heavenly Peanut Butter Blondies from Baking and Boys
White Chocolate Coconut Blondies from Good Life Eats

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  1. Maria says

    I am very full from dinner right now, but I would make room for one of these! Love them!

    It was SO great meeting you in person. You are an amazing, talented, and fun woman! Keep in touch! Love and hugs to you!

  2. Bridgett says

    These sound fabulous and I like the idea of the chocolate covered toffee instead of plain. Might as well kick it up even more if you can!

  3. Marie says

    Those look fabulously delish Amanda! I have Martha's cookie book and her cupcake book. So far they've worked really well for me, although to be honest I have not baked a lot out of them! xxoo

  4. Katrina says

    I hear what you're saying about Martha. Glad this one turned out. I've learned it's kind of hit or miss with her recipes.
    The blondies look great. I love that you cut them in triangles.

  5. thruthebugsonmywindshield says

    OK, toffee is my all time favorite candy and these are already making me drool. BTW, I know about dark brown "crud", too. But seriously, why do I need to know how to store them? Three days . . . not likely! LOL!

  6. Beth says

    I have bookmarked your recipe. It looks absolutely wonderful! (Oh, and I've usually had good luck with Martha Stewart's recipes.)

  7. Leslie says

    These are amazing! I've made them many times, and I like to use chopped up Skor bars instead of the pieces. Yours look so good I want to run right home and make a batch!

  8. marla {family fresh cooking} says

    I truly think that brown butter makes everything better. If everyone tried it they would walk around smiling :) These brownies look amazing & your kids are lucky to score some in their lunch boxes. xo

  9. Jami says

    These look so yummy! Thanks so much for stopping by and leaving such nice comments! I'm so glad to find your blog(s)! I'm your newest follower!

  10. Cookin' Canuck says

    Anything with chocolate and toffee tops my list. Add the nuttiness of brown butter – now you're just torturing me! I will definitely be trying these.

  11. Jane says

    These look really good. I know what you mean about having problems with some of the Martha Stewart recipes. I've had patchy results on occasion with some of her recipes in the past too, and that's made me a little skeptical of using them. But it looks like all went well with these fabulous bars. They'd be gone in a flash in my house. Nice post!

  12. Ingrid says

    Yeah, I've had issues with her recipes but most were the cupcakes.

    These are right up my bar, brown butter, blondie lovin' alley! :)

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