BROWN-BUTTER TOFFEE BLONDIES
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 11
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 or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.
TOFFEE BLONDIES
Yum, these toffee blondies are one of my favorites treats out there. For those who don't know, blondies are 'white' brownies. But just as delicious! (Maybe a little more?!)
Provided by Jacqueline
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
- Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 48.7 mg, Fat 15.4 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.9 g, Sodium 237.9 mg, Sugar 19.2 g
BROWN BUTTER TOFFEE BLONDIES BY MARTHA STEWART
I saw this on her show and they looked so delicious I wanted to share the recipe. I know I can't wait to try them! The recipe is also in her "Cookies" cookbook.
Provided by Suzie_Q
Categories Bar Cookie
Time 1h
Yield 12 squares, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 510.3, Fat 27, SaturatedFat 13.2, Cholesterol 103.7, Sodium 371.2, Carbohydrate 63.6, Fiber 1.3, Sugar 44.1, Protein 5.7
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.
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BROWN BUTTER ESPRESSO TOFFEE BLONDIES - BAKER BY NATURE
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4.7/5 (3)Category DessertCuisine AmericanTotal Time 30 mins
- Preheat oven to 350 degrees (F). Line an 8x8 baking pan with parchment paper and spray parchment lightly with non-stick spray, set aside.
- Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and cool for a few minutes before whisking in the brown sugar; beat until well combined. Add in the egg, beating until combined. Gently stir in the flour and cinnamon, and salt, being sure not to over mix. Fold in the toffee bits, espresso beans and chocolate.
- Bake for 20 minutes, or until the edges are firm and golden and the center is just slightly wobbly. Cool in pan for at least 15 minutes before cutting.
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