Blondies have more fun!

What makes blondies more fun? The brown butter of course! One of my coworkers doesn't love chocolate so, I've been exploring non-chocolate treats. I have been wanting to make blondies for awhile and I found the best recipe. This is one of those recipes where you know you've nailed it. It is so lucious, rich, chewy, and sweet. It's all about nailing the brown butter! All you have to do is keep cooking the butter until it becomes golden caramel brown. 

Brown butter is as easy as...

one...

two...

three!

Without further adieu, here is the recipe:

Brown-Butter Toffee Blondies

adapted from The Martha Stewart Show, March 2008

Ingredients

• 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 white chocolate bits
• 1 cup toffee bits
• 1 cup chopped walnuts (about 4 ounces) (optional)
• Confectioners sugar, for dusting (optional)

Directions

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, white chocolate, and toffee bits. (Now is the time to get creative and add in whatever mix-ins make you happy!) 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

Yum!