Brown Butter Toffee Blondies By Martha Stewart Recipes

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

BROWN-BUTTER COCONUT CASHEW BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment paper. Butter and flour parchment paper.
• Cook butter in a saucepan over medium heat until it turns golden-brown; remove from heat, transfer to a large bowl and let cool. Add sugars and stir until combined. Add eggs and vanilla; beat to combine. Add flour, baking powder, salt, cashews, and coconut. Mix until thoroughly combined, and transfer to prepared pan.
• Bake until a cake tester inserted in the center just comes out clean, 35 to 40 minutes (do not over bake). 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.

BUTTERSCOTCH BLONDIES

Steps:

• Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
• Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

EASY BLONDIES

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.
• Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.
• Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.

BROWN BUTTER TOFFEE BLONDIES BY MARTHA STEWART

Steps:

• 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.
• 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 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.
• 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.

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

CHEWY OATMEAL BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

MAGIC BLONDIES

Steps:

• Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.
• Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.