Brown Butter Chocolate Toffee Blondies

1. 1

   Preheat oven to 350 degrees. Butter or spray a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper (I used Baker's Joy spray).

2. 2

   In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. If you are like me and don't read the directions close enough, you'll cook on medium-high, then you'll have to strain out the dark brown bits in the pan. *sigh*

3. 3

   Whisk together flour, baking powder, and salt. Add pecans and toffee bits to the dry ingredients and toss to coat.

4. 4

   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. Reduce speed to low and add flour mixture. Mix until thoroughly combined, spread into prepared pan.

5. 5

   Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Mine were done in 39 minutes. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.