Martha's Favorite

Brown-Butter Toffee Blondies

We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.

  • Yield: Makes about 1 dozen
Brown-Butter Toffee Blondies

Source: The Martha Stewart Show, March 2008


  • 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
  • 2 1/4 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 cup chopped walnuts (about 4 ounces)
  • 1 cup toffee bits
  • Confectioners’ sugar, for dusting


  1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

  2. 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.

  3. 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, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

  4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). 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 or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.

Cook's Notes

Blondies can be stored in an airtight container at room temperature for up to 3 days.


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