Chewy Brown Butter Blondies with Toffee
Imagine a chewy bar with crispy edges, the smell of nutty brown butter floating through your kitchen, and little bursts of toffee crunch in every bite. That’s what you’re baking here. These aren’t dry, cakey blondies either, they’ve got that gooey center, that warm, caramelly depth, and just enough pecan crunch to keep things interesting.
Servings 24
Calories 323kcal
Ingredients
- 1 ½ cups butter
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 cups brown sugar
- ½ cup sugar
- 1 tablespoon vanilla
- 3 eggs
- 1 cup pecans chopped
- 1 cup toffee bits
Instructions
- Preheat the oven to 350º. Line a 9 x 13 baking dish with parchment paper and grease with butter.
- In a saucepan over medium heat, cook the butter until it turns golden brown, about 5 minutes. Remove from heat and immediately transfer to a glass or metal mixing bowl. Let cool until it is warm but no longer hot. You can place it in the refrigerator to speed things up.
- In a separate bowl whisk together flour, baking powder and salt.
- Add brown and white sugar to the bowl with the browned butter, and beat to combine. Add eggs and beat on medium-high speed until smooth, about 3 minutes. Add the vanilla, and beat to combine.
- Add the flour mixture, pecans and toffee bits. Mix until thoroughly combined, and pour into the prepared pan. Batter will be very thick.
- Bake until a tester inserted in the center comes out clean, 35-40 minutes. Do not over bake. Transfer to a wire rack and cool completely before cutting.
Notes
- These keep well at room temp in an airtight container for a few days. You can also freeze them, tightly wrapped, for up to three months.
