Brown Butter Toffee Blondies By Martha Stewart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 1/4 cups unsalted butter, plus more for pan
• 2 1/4 cups all-purpose flour, plus more 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 (about 4 ounces)
• 1 cup toffee pieces

Recipe

• 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. blondies can be stored in an airtight container at room temperature up to 3 days.