Mrs. Regueiro's Plate: Brown-Butter Toffee Blondies

Friday, May 31, 2013

Brown-Butter Toffee Blondies

Happy last Friday of the month of May! I have been slowly working my way back in the kitchen and been trying to figure out the rhythm while juggling a newborn and a toddler!

This month has been an absolute blur to me, and I have been loving my precious time at home with my two sweet kiddos. I still cannot believe that I have two children now in the matter of two years. Eric and I feel very lucky to have our dynamic duo of Elena and Emilio. Nowadays whenever I am with Elena, she has transformed to such a big girl when compared to my tiny Emilio. You easily forget how small they once were and how much one year can transform a precious child.

One of my biggest pregnancy cravings that I had with Emilio were brownies. I swear I drove Eric mad with the countless brownie recipes that I had baked up because I was searching for the perfect soft, gooey, fudgey brownie. I still have a couple brownie recipes that I'm dying to make but post-pregnancy I have been craving the complete opposite of a brownie. The blondie!

A blondie is sometimes confused as a brownie because it contains no chocolate. Yet, they are uniquely scrumptious and deserve their own distinct sweet category. They are equally chewy, rich and flavorful as compared to a brownie, and one indulgent dessert that you will find hard to resist. These brown-butter toffee blondies are simply sensational because it's like taking a bite of butterscotch in a bar. The browned butter gives an extra silky flavor to the blondie and the toffee bits melt in your mouth. Make a batch or two for your loved ones!

Brown-Butter Toffee Blondies
Adapted from Martha Stewart
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{Printable Recipe}

Yield: 24 bars
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, plus extra for pan
  • 2 1/4 cups all-purpose flour, plus extra for pan
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 2 cups packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup slivered almonds
  • 1 cup toffee bits
  • Confectioners' sugar, for dusting
Cooking Directions
  1. Preheat oven to 350 degrees. Butter a 9x13 baking pan. Line bottom of pan with parchment paper. Butter and flour the parchment paper, set aside.
  2. In a saucepan over medium heat, warm the butter until it turns golden brown. Remove from heat, and let cool slightly.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In the bowl of the stand mixer, combine both of the sugars. Stir with a wooden spoon until combined. Add the eggs one by one until combined. Beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and mix to combine.
  5. Add flour mixture, slivered almonds, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool completely before removing from pan. Remove parchment paper and cut blondies into 2 to 3 inch squares. Dust with confectioners' sugar if desired.
Review: Purely sinful and an excellent recipe!
Have a fantastic weekend from my two adorable kiddos. They make my heart melt everytime they are together like this. ;-)
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