brown butter toffee blondies

Although I like to pretend that I'm not a chocolate person, I really really enjoy a good brownie.  I never really thought I'd be the kind of girl who would love a blondie.  Brownies are so rich and thick and chocolate-y, I always assumed blondies were just brownies' overly sweet, vanilla counterpart.  Boy was I wrong.  I mean, that's really what a blondie is if you don't put in any work.  The brown butter in this recipe gives this blondie a perfectly complex flavor, while still staying true to the blondie name.  Below is the brown butter toffee recipe that that I used, it is from Martha Stewart's website!

Prep Time: 12 minutes    Cook Time: 40 minutes


  • 1 1/4 cups (2 1/2 sticks) unsalted butter, plus a half tablespoon for pan
  • 2 1/4 cups all-purpose flour, plus a teaspoon 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
  • 1 cup toffee bits (I used Heath English Toffee Bits)


  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

  2. 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.

  3. 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. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

  4. 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 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.