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Brown-Butter Toffee Blondies
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
Preheat the oven to 350 degrees F. Butter a 9 x 13-inch baking pan. Line the bottom of the pan with parchment; butter and flour the 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 the browned butter and both sugars; stir with a wooden spoon until they are combined. Attach bowl to mixer; add the 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 the flour mixture, walnuts and toffee bits. Mix until thoroughly combined, and pour into the prepared pan.
Bake until a cake tester inserted in the center comes out clean, 35-40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off the parchment paper; cut the 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 Publisher. All rights reserved.
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