This recipe was adapted from Martha Stewart’s website, but was recommended to me by a fellow baker. There are few things better in the baking world than browned butter. The trick is browning the butter enough, but not too much. If you start with your butter at room temperature it will be a heck of a lot easier, but when you have no choice just melt the butter on medium-low and then turn up your heat to brown it. As soon as the butter turns to a rich dark yellow color, take it off the heat. Starting to get sick of our tiny kitchen…. let’s hope the new apartment is more baker-friendly!
– 1 1/4 cups (2 1/2 sticks) 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 bits
-Confectioners’ sugar, for dusting
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; if your butter was still cold, this can take 5+ minutes. You can turn it up to medium-high heat if this is the case.
Butter at 30 seconds:
Butter at 1:30
Butter at 6:00 and ready –
Remove from heat, and let cool. The color of the butter should be inconsistent, with darker bits at the bottom. 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.
4) Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.
5) Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
6) 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 1.5-inch squares