Friday, June 11, 2010

Brown Butter Toffee Blondies

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Source: Spache the Spatula


Brown Butter Toffee Blondies
recipe slightly adapted from Martha Stewart's Cookies

2 1/2 sticks unsalted butter + more to grease pan
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp sea salt
2 cups packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp vanilla extract
1 cup homemade toffee bits (recipe below)
(Pecans in original recipe - optional)

1. Preheat oven to 350 degrees. Butter a 9 x 13-inch baking dish and set aside.
2. In a small saucepan, melt the butter over medium-high heat. Cook until it turns golden brown and smells nutty (the butter should foam up and then mostly subside).
3. In a medium-sized bowl, combine the flour, baking powder, salt, and toffee. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugars and brown butter until combined. Add in the eggs and vanilla and beat for around 3-5 minutes until light and fluffy. Slowly add in the flour mixture and beat on low speed until combined. Pour the mixture into the prepared pan and smooth the top.
5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Let cool and then slice and serve!


Homemade Toffee
this will make more than you need for the above recipe but it is a great topper for ice cream, or if you're like me you'll just munch on it :-D

1 cup unsalted butter (2 sticks)
1 cup granulated sugar
1/4-1/2 tsp sea salt

1. Line a large baking sheet with a silicone baking mat. Set aside.
2. Combine all of the ingredients in a medium saucepan (I used a dutch oven) over medium-high heat. Cook until the mixture turns a deep golden and the mixture is at about 300 degrees, stirring constantly. If you don't have a candy thermometer just use color to guide you. Basically you cant it a bit darker than this: IMG_2844
3. Pour the mixture onto the lined baking sheet and allow the mixture to cool for about 10 minutes
4. Using a large knife, break up the toffee into very small pieces. Store in tupperware.

Note: When I first took my toffee off of the heat, the butter seemed to separate from the mixture so I put it back on the heat and whisked it for just a minute of two and it became homogenous.