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Brown-Butter Toffee Blondies

Source: Clarkson Potter, Copyright © June 2, 2009
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  About 1 dozen cookies
Brown butter is simply butter that has been cooked until it takes on a delicious, subtle nutty flavor and aroma -- which explains its French name, beurre noisette, or "hazelnut butter." Be sure to keep an eye on it as it cooks, to avoid burning.
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
Brown-Butter Toffee Blondies Recipe at
Preheat oven to 350 degrees F. Butter a 9 by 13-inch baking pan. Line bottom of pan with parchment; butter and flour parchment.

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.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combines. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla, and beat to combine. Add he flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

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 shapes with 3- to 3 1/2-inch cookie cutters. Blondies can be stored in airtight containers at room temperature up to 3 days.

Recipe reprinted by permission of Clarkson Potter, Copyright © June 2, 2009. All rights reserved.
Date Added: 11/29/2010
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