When you’re a baker and you’re meeting new people, it can be a little awkward, at least for me. Baking is a huge part of my life and I’m quite good at it. However, I’m not a braggart, or at least try not to be, and I don’t want people to have high expectations. Also, I’m not just a baker, I’m kind of a baking snob – no mixes in my kitchen.
With that being said, when I bake for a new group of people, I’ve very conscience about what I’m bringing, I want it to be good, home-run good! I do have a reputation to uphold. I also want something easy to make after work. Enter blondies.
Brown butter blondies at that. First of all, no need to wait for butter to soften because you’re melting and browning. Second, there is no scooping and portioning like cookies; just smooth it all in a pan. Finally, these are best made a day or two before you need them. One tip I’ve learned is the importance of letting brownies and bars completely cool before cutting. That way it is easy to turn them out onto a cutting board and slice smooth, beautiful squares.
The best part of making bars is eating all of the edges! Obviously you want nice neat edges, so it’s best to trim before slicing into squares. It’s a bakers best kept secret! The blondies are moist, dense, and tender. Best of all they are filled with rich bittersweet chocolate chips, toasted walnuts, and little bits of toffee. And yes, these blondies exceeded expectations and secure my place as a bonifide baker!
One Year Ago – Chocolate Sour Cream Bundt Cake
Brown Butter Blondies with Chocolate, Walnuts, and Toffee Bits
Adapted from Bake or Break
Yield – 24 generous pieces
1 1/4 cup (2 1/2 sticks) unsalted butter
2 cups packed brown sugar
1/2 cup sugar
2 1/2 teaspoons vanilla
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cup flour
1 cup chopped, toasted, and cooled walnuts
1 cup bittersweet chocolate chips
9 ounces toffee bits
- Add the butter to small saucepan to melt and brown. Remove when the butter has lost all of its yellow tones and there are dark brown bits at the bottom. Move the butter to a large mixing bowl to cool. Be sure to scrape the brown bits into the bowl.
- Toast the walnuts.
- Preheat the oven to 350 ˚F and grease a 9 x 13” pan with shortening. Line with parchment paper leaving an overhang and grease the parchment paper.
- Add the sugars to the cooled and browned butter. Mix until all the sugar is moistened. Stir in the eggs and vanilla, mix for several minutes until light and fluffy.
- Stir in the baking powder and salt until completely mixed in. Add the flour and mix until almost combined. Add the walnuts, chocolate chips, and toffee bits and mix until all the flour is incorporated.
- Transfer the batter into the prepared pan and spread evenly. Bake 35-45 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack before cutting