Martha Stewart Brown-Butter Toffee Blondies

Martha Stewart Brown-Butter Toffee Blondies take about 1 hour and browned butter, walnuts and toffee bits to make a chewy, golden dessert bar. Try this easy brown butter dessert bar for game night, potlucks or holiday cookie trays, since it's make-ahead friendly and fun to cut into shapes.

Cook the butter until it turns golden brown, then let it cool before mixing. That nutty flavor is what makes these blondies taste richer than a plain butterscotch bar, and pale melted butter just won't do the same.

Martha cuts the cooled blondies with card-suit cookie cutters, so one pan turns into hearts, diamonds, clubs and spades. She also dusts only half of them with confectioners' sugar, which gives the plate two looks without extra work.

Martha Stewart Brown-Butter Toffee Blondies

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

520

kcal

Browned butter, walnuts and toffee bits bake into a dense, chewy blondie with a golden top. Once cooled, the bars cut cleanly into squares or fun card-suit shapes.

Ingredients

• 1 1/4 cups (2 ½ 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
  

• Confectioners' sugar, for dusting
  

Directions

• Prep the pan: Preheat the oven to 350°F and butter a 9-by-13-inch baking pan. Then line the bottom with parchment paper and butter and flour the parchment.
• Brown the butter: Cook 1 1/4 cups butter in a saucepan over medium heat until it turns golden brown. Then take it off the heat to cool while you whisk 2 1/4 cups flour, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons salt together.
• Mix the batter: Combine the browned butter, 2 cups light-brown sugar and 1/2 cup granulated sugar in the mixer bowl and stir with a wooden spoon. Then add 3 eggs and beat on medium-high with the paddle for about 3 minutes until light and fluffy.
• Add the mix-ins: Beat in 2 1/2 teaspoons vanilla, then add the flour mixture, 1 cup chopped walnuts and 1 cup toffee bits. Mix until thoroughly combined, then pour the batter into the prepared pan.
• Bake the blondies: Bake for 35 to 40 minutes, until a cake tester in the center comes out clean. Don't overbake them, or the middle loses its chew.
• Cool and cut: Move the pan to a wire rack and let the blondies cool completely before turning them out onto a cutting board. Then peel off the parchment and cut 3-inch squares, or use 1 1/2- to 2-inch cookie cutters for suit shapes.
• Dust and serve: Just before serving, dust half the blondies with confectioners' sugar if you like. That leaves a plain batch beside the sugared ones on the plate.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, Ateco 11-piece round cutter set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long do brown-butter toffee blondies keep?

Store them in an airtight container at room temperature for up to 3 days. Dust with confectioners' sugar only just before serving, since it can melt into the surface as they sit.

Can I make the blondies without walnuts?

Yes, leave them out or swap in pecans, which have a similar buttery flavor. If you skip nuts completely, the blondies will still bake the same, just with a softer bite.

Can I make them ahead for a party?

Bake and cool them a day ahead, then keep them covered at room temperature. Cut them into shapes and dust with sugar close to serving time so they look fresh.

Do I need card-suit cookie cutters?

No, you can simply cut the cooled blondies into 3-inch squares with a sharp knife. The cutters are just a fun touch, and 1 1/2- to 2-inch ones work best.

What's the most common mistake with these blondies?

Overbaking is the big one, because it dries out the bars and loses the chewy texture. Pull them as soon as a cake tester comes out clean, between 35 and 40 minutes.