Trials In Blondies Continued

So after I made my first batch of blondies, those chocolate chip walnut ones, I was inspired to make more to see if I could find my ideal blondie. I came across this recipe from Martha Stewart, which I thought would be more blondie-like because instead of chocolate, it calls for toffee bits. I just so happened to have some of those in the freezer.

Brown Butter Toffee Blondies (from Martha Stewart's Cookies)

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 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.

This recipe was a little more complicated than the last one, using both the stove and the KitchenAid and dirtying more than just a mixing bowl. If you're looking for something quick and easy, the other recipe is better, but if you want something that seems like a more traditional blondie and you aren't afraid to put in a little more time and wash a few more dishes, then you'll want to give this one a try.

The blondies came out very buttery, mostly in a good way, a little on the verge of too buttery though. But this did help them to retain their chewiness and fresh taste the next few days. I like the addition of toffee, but this still wasn't quite what I wanted. Maybe it's butterscotch I'm looking for?

At any rate, that's all for blondies for now. I still want to try some other recipes, but I don't want to make myself sick of blondies in the process. It's time for a little break.

In the meantime, if you have a great blondie recipe and want to share it, please do! Also, if you have an opinion on what constitutes the perfect blondie, I'd love to hear that too!


Kat's Kitchen said...

Came across your blog and when I saw the posts on Blondies I had to share a recipe. I was on a blondie mission a few months ago after seeing the Sugar Daddy guys on Bobby Flay's throw down. I have made the Tahiti Blondie recipe from Genesis of a Cook numerous times and love them. You must give them a try! http://asweetfantasy.blogspot.com/2008/01/tahiti-blondies.html

Megan said...
This comment has been removed by the author.
Maggie said...

This blondie recipe is the best I've ever made. It has a ton of brown sugar for that toffee flavor and just the right amount of batter to chocolate.

Ingrid said...

Love, love love blondies! I'll be honest I really haven't met one I didn't like. While chocolate's okay in them I prefer them without it. The chocolate seems to over power things. I'm going to give this recipe a try.....brown butter makes everything better. :)

The Cupcake Criminal said...

Im going to try this out. maybe with less butter.
http://decupcakecriminal.blogspot.com/Im going to try this out. maybe with less butter.

Guru Uru said...

These blondes look exceptional! I love the addition of browned butter :)
You have a wonderful site here with so many recipes - thanks for sharing!

Choc Chip Uru @ Go Bake Yourself
Latest: 3 Layer Brownie Cheesecake

Tami said...

this is the most absolutely perfect blondie recipe - i have tried many recipes in search of a great dough and this one wins. the blondie still tastes good after being in an airtight container for 5 days; it freezes well with no aftertaste for a couple of days, it thaws quickly, and slices well when frozen or thawed. this is absolutely perfect. THANKS!!