Brown-Butter Toffee Blondies

183 Ratings
  • 5 70
  • 4 54
  • 3 40
  • 2 14
  • 1 5

Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.

Martha Stewart Living, January 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 1 dozen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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, walnuts, 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 (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.

Advertisement

Reviews (63)

183 Ratings
  • 5 70
  • 4 54
  • 3 40
  • 2 14
  • 1 5
Martha Stewart Member
03/27/2018
Perfectly explained. Makes you wish to start cooking right away...
Martha Stewart Member
01/18/2017
I've been on a "brown butter" kick lately and made this yesterday Overall, a very good dessert but a little too sweet for me. Next time, I will reduce the brown sugar by 1/2 cup. The 13x9" pan was just right and I got more than 12 servings because the slices were smaller (due to the sweetness).
Martha Stewart Member
01/26/2013
Excellent Recipe! My husband loves this, asks for it whenever I am making browies! The print button is on the top left side of the page, hard to find but all the butotns are there. It is a narrow column almost hiding behind the recipe. Probably should be redesigned to make it easier to locate.
Advertisement
Martha Stewart Member
01/16/2013
Wow! These were amazing. So buttery. I never browned butter before, not sure if it was browned enough, I was worried about burning it. It turned out perfect. Thanks:)
Martha Stewart Member
05/21/2012
These are the blondies on which all other blondies should be judged. The texture is fabulously chewy (do not bake these looking for a cakey blondie) and the browned butter flavor is beyond amazing. The nuts and toffee add the perfect crunch. Make sure you take the take to prepare the pan and don't skip the parchment paper. I promise they are worth it. After making them once, they became a permanent fixture in my dessert repertoire.
Martha Stewart Member
05/19/2012
How do you save recipes to your collection? Haven't been able to do so for quite some time. Also, where' s the print button?
Advertisement
Martha Stewart Member
03/13/2012
So yummy!! I loved the flavor of these bars! I halved the recipe and did alter it quite a bit but the taste was really great. I left out the walnuts and did not cut out shapes. These are great! I put it in an 8 inch square pan and cut it into 12 pieces and baked it at 350 for 30 minutes. They are great warm, I am thinking of pairing it with a scoop of vanilla ice cream......
Martha Stewart Member
10/24/2011
This is for each cookie if batter made 12: Nutritional facts per serving (daily value): Calories 371.906kcal; Protein 5.679g (11%); Total Fat 27.01g (42%)(Sat. 13.168g (66%)); Chol. 103.714mg (35%); Carb. 28.005g (9%); Fiber 1.287g (5%); Sugars 8.926g; Calcium 59.523mg (6%); Iron 1.676mg (9%); Sodium 376.602mg (16%); Vit. C 0.127mg (0%); Vit. A 654.203IU (13%); Trans fat 0g
Martha Stewart Member
09/07/2011
Is there any place on this site that gives the nutritional value for the recipes.. I dont like to make something if I dont know those values. All Recipes gives the value for every recipe.
Martha Stewart Member
09/07/2011
Browning unsalted butter is more tricky than salted butter. With salted butter, there are more solids to fall out. This makes it easier to gauge when you have actually reached the browned stage.
Martha Stewart Member
02/02/2011
Does anyone know if you can stay signed in so you don't have to log in every time?
Martha Stewart Member
02/02/2011
The video does say cake flour. For those who don't know what toffee chips are they taste like heath or skoll bars without the chocolate. Buy them in the baking isle.
Martha Stewart Member
02/01/2011
The pan size indicated above is too small, unless you want a very thick blondie. I believe the right size is 13" X 18" jelly roll pan.
Martha Stewart Member
02/01/2011
I like browned butter icing for cakes. The flavor is delicious. I use it on a layered spice cake and it gets rave reviews. This particular recipe looks fantastic and I want to try it soon. A combination of brownies and blondies on a pretty serving plate would be nice dessert for company.
Martha Stewart Member
02/01/2011
Hello Jeannette B Toffeebits are tiny crisp chips and I think they are made of butter and maybe brown sugar. They are small, hard and crunchy when eaten. They are sold in a bag like chocolate chips . You can order them online..check out the brand SKOR toffee chips. I hope this helps.
Martha Stewart Member
02/01/2011
Hi PrimmyCrafty, all-purpose is the correct type of flour for this recipe. Enjoy! - Eric, MSLO
Martha Stewart Member
02/01/2011
What are Toffeebits? I live in Sweden and I really would like to try this recipe. Are they possibly like soft toffee candies that you buy in the groceriestore?
Martha Stewart Member
02/01/2011
or pecans - it calls for walnuts!
Martha Stewart Member
02/01/2011
"These rich, crisp, delicate cookies owe their crumbly texture to confectioners' sugar. Pecans enhance their buttery flavor" is what the intro email says, but where is the confectioners' sugar used? I don't see it listed or used in the recipe.
Martha Stewart Member
01/31/2011
She made these on the show today, and I'm sure she said cake flour, not all purpose flour. Can anyone tell which it is? I just bought the toffee bits so please let me know ASAP. Thanks!
Martha Stewart Member
01/31/2011
These are so delicious, the brown butter really is a wonderful taste in this. They are sweet to be sure, but no more than I expected. My favorite thing about these is that I can actually taste a hint of salt (maybe it's me???), but it is such a wonderful compliment to the toffee and nuts. Fantastic!
Martha Stewart Member
10/14/2010
I make these all the time and they are delicious and yes sweet (but wonderful!). When I tried browning the butter on the stove, I did not have much success. I now do this: I place the butter in chunks into a light colored enameled casserole dish and place in the oven while it is preheating. I check it often, but usually the butter starts turning golden brown at about the same time the oven is heated to temp. Use care when taking it out of the oven so it doesn't spill.
Martha Stewart Member
08/19/2010
This is an excellent recipe. The brown butter lends an amazing, nutty, flavor. I used dry roasted almonds bits instead of the walnuts (that's all I had) and they gave the bars an outstanding flavor and crunch. I doubled the recipe since I was making these for a large group and it doubled just fine. These were actually too sweet and buttery for me, but what a problem to have! Thank you Martha.
Martha Stewart Member
08/16/2010
Made these tonight and they were Amazing!! I used salted butter and cut down the salt to 3/4 of a teaspoon and used heath bar chips with the walniuts. FANTASTIC!!! So buttery and yummy and sweet. Cooked them for 40 minutes exactly. Perfect!!!
Martha Stewart Member
02/24/2009
YUMMIE. My cook time was 33 minutes, so be watching it! Maybe add some salt to the batter. The sweet, is VERY sweet. But very good. My buttered browned in a few minutes, use a pan with a silver bottom to see the browning easily. Black bottom pans are too dark for it.
Martha Stewart Member
09/16/2008
Wow! Super delicious! Yes...it took me forever to brown the butter too, but the outcome was out of this world. Instead of Toffee I used polish cream caramels, so I guess Martha would approve, lol..
Martha Stewart Member
07/25/2008
These are delicious! I'll try cutting back on the butter next time. Mine came out a little greasy. It does take FOREVER to get the butter to brown up. I was paranoid I'd burn it, so I started out on Medium heat then turned it up to Med-High after about 7 minutes. Chocolate covered toffee bits are OK but not as noticeable as chocolate chips.
Martha Stewart Member
07/25/2008
These are delicious! I'll try cutting back on the butter next time. Mine came out a little greasy. It does take FOREVER to get the butter to brown up. I was paranoid I'd burn it, so I started out on Medium heat then turned it up to Med-High after about 7 minutes. Chocolate covered toffee bits are OK but not as noticeable as chocolate chips.
Martha Stewart Member
07/21/2008
These were very sweet, even for someone like me who loves sweet. There are better receipes out there.
Martha Stewart Member
07/17/2008
There are some videos and other how-to's online about how to brown butter. I had a problem when I tried to brown the butter. I had my butter over medium-high heat for almost 10 minutes and it never browned. Is the problem with the quality of the butter I used?
Martha Stewart Member
07/13/2008
How do you cook butter until it is golden brown?
Martha Stewart Member
07/13/2008
I made a half-batch of these (I only cook for myself and my fiance) and they turned out perfectly! I used exactly half of all the ingredients, and one extra-large egg (instead of 1.5) in a 9x9 pan, baked at 350 for 37 minutes. The chewy texture blends perfectly with the buttery, nutty flavors.
Martha Stewart Member
07/13/2008
I made these for my card group and everyone loved them !!
Martha Stewart Member
07/13/2008
If weighing in grams, a stick is approx 113 gms. :)
Martha Stewart Member
07/13/2008
If weighing in grams, a stick is approx 113 gms. :)
Martha Stewart Member
07/13/2008
In the US, a stick of butter is one quarter pound, or four ounces. 2 1/2 sticks would be 5/8 of a pound.
Martha Stewart Member
07/13/2008
In the US, a stick of butter is one quarter pound, or four ounces. 2 1/2 sticks would be 5/8 of a pound.
Martha Stewart Member
07/12/2008
I just made them today, they were devine! But I think that two and a half sticks of butter (here in the Middle East) might be different in size, they were way too buttery.
Martha Stewart Member
07/12/2008
In response to Marty: To make these more healthier, you could also use 1 cup of whole wheat flour and 1 1/4 cup white flour, instead of all white flour. I am going to make them with all whole wheat flour. Also less sugar. l teaspoon salt. Boy, I just changed the whole recipe.
Martha Stewart Member
07/11/2008
YUM!!! Made these today and the aroma was amazing. Didn't add the nuts but used Heath Toffee Bits. Had 1 (or 2) bars this evening with a glass of Vin Santo wine and it was divine.
Martha Stewart Member
07/11/2008
I love the recipes!!!!! My husband is diabetic and really would like to see the calorie count as well as the carbs, fats, protien ect. Thanks
Martha Stewart Member
07/11/2008
I love your recipes! But my husband is diabetic and ai really would appreciate a display of the calories,carbs, fats,proteins,ect. Thanks Shawzie. darlingsad@verizon.net
Martha Stewart Member
07/11/2008
I haven't made these cookies yet, but ...just by looking at the recipe, there is way,way too much sugar for my taste. Sugar is the #1 ingredient. Also, way too much fat. As one reader said, " You don't eat them everyday".
Martha Stewart Member
07/10/2008
There are 4 sticks of butter in a pound or 4 sticks in a 454 gram package. So each stick should be approxmiately 115 grams, therefore 21/2 sticks should be about 280 - 285 grams.
Martha Stewart Member
07/10/2008
1 stick equals 113grams. Therefore this receipe needs 282.5 grams butter ! Good luck
Martha Stewart Member
07/10/2008
Well, I just re-read the previous comment, so I guess I was just repeating information already given. So much for helping! Sorry!!
Martha Stewart Member
07/10/2008
One stick of butter equals 1/2 cup. Sorry, I don't know what the weight is, but I hope that helps! :)
Martha Stewart Member
07/10/2008
as i am in Australia we don't have stick's of butter as you do how much is that in weight.
Martha Stewart Member
07/10/2008
hildaandrews~~~check the amount of butter again~~it is 1 1/4 cups of butter, not 2 1/2 cups (it is 2 1/2 sticks of 1/2 cup each)---going to try these today--they look delicious.
Martha Stewart Member
07/10/2008
Does anyone know if these can be frozen?
Martha Stewart Member
07/10/2008
has anyone tried it w/chocolate covered toffee bits? just curious to see how that would turn out.
Martha Stewart Member
07/10/2008
Wnderlnd: No way! I've made them both ways (with and w.out nuts)
Martha Stewart Member
07/10/2008
My daughter is allergic to tree nuts, but these look delicious. Do you think it would greatly affect the end result if I ommitted them, and perhaps added a little more nut-free toffee? (Some manufactured brands contain almonds.)
Martha Stewart Member
07/10/2008
I think they are great! Lots of butter but you don't eat them every day!!
Martha Stewart Member
07/10/2008
Are you kidding? 2-1/2 cups of butter for 12 cookies. Do you realize how much butter would be in one cookie? Surely this is an error.
Martha Stewart Member
04/02/2008
I was having trouble finding toffee bits at the grocery store, so I just made toffee following Martha's recipe of 3 cups sugar and 3 cups butter. Very easy to do and turned out fabulous!
Martha Stewart Member
03/29/2008
They are easy and taste so sinful! I made them last week for a scrapbooking party and everyone was impressed that I made a "Martha Stewart" recipe":) I did as karlanee suggested
Martha Stewart Member
03/26/2008
I've baked just about everything under the sun, but this is my first time making "Blondies." They are in the oven, so...........the jury is still out. However, everything you've ever published has been top notch, and my starting point for many a signature creation.
Martha Stewart Member
03/18/2008
These are so incredible. I can't wait to make these again and add chocolate chips too! They are worth every bit of butter and sugar in them! Definitely a hit at my house.
Martha Stewart Member
03/18/2008
These are so incredible. I can't wait to make these again and add chocolate chips too! They are worth every bit of butter and sugar in them! Definitely a hit at my house.
Martha Stewart Member
03/16/2008
I have never even heard of brown butter before...these were wonderful! I added extra toffee chips (to use up the bag) and extra walnuts too. I thought about chocolate chips, but thought that would change the great toffee/nut taste. My baking powder was outdated and I made a special trip to the store to get fresh! I let the butter cool while I went to the store, and they were perfect.
Martha Stewart Member
03/14/2008
I too added chocolate chips and left out the walnuts. I wonder though, if I let the butter cool enough. Is it supposed to be cooled cold? Or just not steaming anymore?
Martha Stewart Member
03/09/2008
These were amazing!! I added 3/4 c. chocolate chips and omitted the walnuts... yummy! I love the taste of browned butter, these are simply divine.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/19/2022