Melt some butter,2 1/2 sticks of butter.
Melted butter... now wait for it... wait for it. Patience pays off here in gold folks.
(if I could make this photo bigger,really enlarge it more,you see the gold there at the bottom of the pot.) That there at the bottom of that pot is browned bits of butter and the butter in liquid form swirling around it,nutty,buttery heaven. I tell you what. Oh,did I mention toffee.Yep toffee bits are in the mix too,goodness.
Brown-Butter Toffee Blondies
from Martha Stewart's Cookies,page 208
1 1/4 cups(2 1/2 sticks ) unsalted butter,plus more for the pan
2 1/4 cups all-purpose flour,plus more for the pan
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light brown sugar
3 large eggs
2 1/2 tsp pure vanilla extract
1 cup chopped walnuts(optional)
1 cup toffee bits
1. Preheat oven to 350f degrees. Butter a 9x13-inch baking pan. Line bottom of pan with parchment paper;butter and flour parchment.
2. In a saucepan over medium heat,cook the butter until it turns golden brown. (THIS WILL TAKE A LITTLE TIME,be patient and cautious,you can quickly burn this butter,so be watchful);remove from heat,and let cool. Whisk together the flour,baking powder, and salt.
3. In the large bowl of an electric mixer,combine the 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 the vanilla,and beat to combine. Add the flour mixture,walnuts and toffee bits. Stir until thoroughly combined, and pour into prepared pan.
4. Bake until a cake tester inserted into the center comes out clean,35 - 40 minutes (DO NOT OVERBAKE-these may look under baked when they come out of the oven,but they will harden up). Transfer to a wire rack to cool completely before turing out of the pan onto a cutting board. Peel off parchment paper;cut blondies into squares. Blondies can be stored in airtight containers at room temperature up to 3 days.