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Brown Butter Toffee Blondies

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

1 ½ cups (2 ½ sticks) unsalted butter, plus more for pan
2 ¼ cups all purpose flour, plus more for pan
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 cups packed light brown sugar
¼ cup granulated sugar
3 large eggs
2 ½ teaspoons vanilla extract
1 cup plus 1/3 cup (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.

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