Toffee, Walnut, & Brown Butter Blondies

These blondies are a chewy little bar of sin.  The walnuts, toffee, and brown butter make these an very grown up version of a traditional American treat.  Their chewy texture lasts for up to three days when stored in an air tight container.  

2 1/2 sticks unsalted butter + more for pan

2 1/4 cups bread flour

1 1/2 teaspoons baking powder

2 teaspoons salt

1/2 cup granulated sugar

2 cups packed brown sugar

3 large eggs

3 teaspoons vanilla extract

1 cup walnut pieces

1 cup heath bar toffee pieces

powdered sugar for dusting

1.  Preheat oven to 350 degrees.  Butter a 9" x 13" inch pyrex pan.  Line bottom of the pan with parchment.  Butter parchment.

2.  In a small saucepan on medium high heat, melt and brown butter until it is golden brown and has a nutty smell.  Whisk butter while cooking so that the solids do not burn on the bottom of the pan.  

3.  While the butter is cooking, whisk together flour, baking powder, and salt.

4.  In stand mixer, combine browned butter, white sugar, and brown sugar.  Mix with paddle attachment on medium low until is combined.  Turn the mixer to stir and add eggs one at a time, waiting to add the next egg after the previous is completely combined.  Beat on medium high until light and fluffy, about three minutes.

4.  Add vanilla to mixture, combine.  Then add flour, walnuts, and toffee bites.  Mix until fully combined making sure to scrape bottom and sides of bowl.  Pour mixture into prepared pan making sure that the batter is evenly layered.  

5.  Bake 35-40 minutes rotating half way through until a cake tester or knife comes clean.  Be careful not to overbake.  If the top starts getting too dark, cover with tinfoil for the rest of the bake.  

6.  Cool in pan on a wire rack.  Wait until blondies are completley cool to turn out of pan (may take over an hour).  Run a paring knife along the sides of the pan and turn upside down onto a cutting board.  Remove parchment and cut into two inch squares.  Sprinkle with powderered sugar before serving.


sarah adams