Brown Butter Toffee Blondies
Christmas – in 7 weeks?!! Never fear, we’ve got you covered! I just discovered the 12 Weeks of Christmas Treats - a group of bloggers sharing all sorts of goodies and ideas to help you get ready!
Brenda, over at Meal Planning Magic
, is the host of our blog hop. Be sure to visit her site to learn more, you can join
the recipe swap anytime! And be sure to click on the links at the end of this post for more mouth watering recipes each week leading up to Christmas – you’ll find an abundance of treats that will have you drooling!
Brown Butter Toffee Blondies are my featured treat this week. Rich, chewy and brimming with chunks of milk chocolate toffee – these will be a hit with everyone on your list.
This recipe is very versatile too: instead of toffee bits, try white chocolate and macadamia nuts, coconut and pecans, almonds and milk chocolate chunks…use your imagination! Make a batch and keep them for up to a month in the freezer, and you’ll always having something delicious on hand when company drops by. Need a last minute gift idea? Pop these into a pretty tin tied with a colorful ribbon – problem solved!
These are ready to enjoy in about 30 minutes, so away we go…
|Christmas, my child, is love in action. … Every time we love, every time we give, it’s Christmas.
~Dale Evans Rogers
Brown Butter Toffee Blondies
- 1 cup unsalted butter (2 sticks), plus a little more for greasing the pan
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 2 cups all purpose flour, plus a little more for dusting the pan
- 1/8 teaspoon vanilla bean powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 4 oz. Milk Chocolate, chopped into chunks (use a good quality chocolate – I used Callebaut)
- 1- 8 oz. package of Heath toffee bits
- Cut each stick of butter into 4 pieces and place it in a medium saucepan. Melt butter over medium heat, stirring frequently until butter stops foaming, then stir constantly until butter turns golden and smells nutty. Watch carefully at this point, as the butter can burn quickly. Remove the butter from the heat, and allow to cool to room temperature.
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 pan, and dust with flour, tapping out the excess.
- In a medium bowl, whisk the flour, vanilla bean powder, baking powder, and salt together. Set aside.
- Add the cooled butter and sugars to a large bowl. Mix well with a wooden spoon.
- Add eggs, one at a time, beating well after adding each egg, then add vanilla, and mix until well combined.
- Add the flour mixture, and gently stir it until just about combined. Then add toffee bits and milk chocolate chunks, and gently stir just enough to distribute the bits evenly.
- Spread mixture evenly into prepared pan. Bake about 20 minutes, just until a tester inserted comes out with a few moist crumbs attached – don’t overbake! Remove pan from the oven and cool completely on a wire baking rack.
Optional: Decorating; add white candy coating discs (available at Michaels, Walmart, or JoAnn’s) to two coffee cups, and heat one at a time on medium power, stopping every 30 seconds to stir. Add green gel food color to one cup when melted, and red to the second cup. Use a fork to drizzle one color at a time over blondies, or add melted coating to two plastic decorating bags and snip a very small hole on the end, then squeeze over blondies. Add sprinkles on top of chocolate if desired, and allow to dry.
Cover blondies with plastic wrap, they will keep for 3 days at room temperature.
Or, cut blondies, wrap each one in waxed paper, and place in a ziploc freezer bag, making sure to squeeze excess air out. They will keep in the freezer for up to 1 month.