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!