Oldies But Goodies (or Brown Butter Blondies!)

When I started Baking & Babies almost three years ago, I wrote clumsily. Recipes weren’t accompanied by pictures, and each post revolved around the non-pregnant state of my uterus. I don’t expect anyone to scroll back through pages of archives…believe me, its painful. So instead, I’ve decided to start re-publishing a few of those recipes from way back. Some favourites that need a little light shed on them.

Speaking of favourites…these are incredible. I haven’t made them in probably two years, and I’m kicking myself for it. It calls for a half-ton of butter, but they’re totally worth it.
Brown Butter Toffee Blondies

1 1/4 cups unsalted butter
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1/2 cup butterscotch chips
1 cup toffee bits

Preheat oven to 350 degrees. Grease a 9×13 pan. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt. 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. Add flour mixture, butterscotch chips, and toffee bits. Mix until thoroughly combined, and pour into prepared pan. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes. These are good a little underbaked and gooey.

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