Wednesday, March 17, 2010
Brown Butter Toffee Blondies
Now, if you stop by here from time to time, you know the Lethally Delicious kitchen is stocked to the ceiling with chocolate. But this craving wasn't for a deep, dark fudgy brownie. It was for its paler, less appreciated cousin.
Thanks to the magic of the Internet, I found Martha Stewart's brown butter blondies. Brown butter has made several appearances in this space, namely these cookies (make them soon), this cake, these other blondies and oh yes, these cookies. I didn't have toffee bits but I recently saw Nancy substitute Skor bars for toffee chips in these blondies. I keep a stash of Skor bars in the pantry as I make these cookies from time to time. I used dark brown sugar as I was going for caramel notes.
These were easy to put together (a good thing as Martha would say, since I didn't start them until 9 PM). I went with a parchment sling instead of lining the bottom of the pan with parchment. Mine baked up in 40 minutes at 350. I cut one after it had cooled for 15 minutes, and it was good but not great. The walnuts seemed very bitter and the blondies were very gooey inside, even though they had tested done. Greatness was achieved after the blondies had cooled overnight. Their texture was chewy and moist without seeming undercooked and the walnuts were less assertive. I took some to work and they got rave reviews.
If you'd like to indulge yourself in these delicious blondies, you can find the recipe here.