BROWN BUTTER SALTED TOFFEE BLONDIES

These brown butter salted toffee blondies have the best buttery-carmel-nutty-salty flavor, and a perfectly chewy texture. And the bonus is they’re so easy to make!

When I think about blondies my mind goes directly back to 7th grade Home Economics where my teacher told us these were one of the easiest things to make that always turned out well. And here I am 30 years later still loving the simplicity of a blondie. But I have elevated them a bit by browning the butter and adding some toffee chips and salt.

WHAT MAKES A BLONDIE?

My kids always say these are just a brownie without the chocolate, but the texture doesn’t seem like a brownie to me. Blondies are generally a little more dense and chewy than a brownie. A blondie is a good mix of butter and brown sugar. And I’ve added a small amount of turbinado sugar as well because I love the added texture that gives to baked goods.

WHAT INGREDIENTS YOU’LL NEED TO MAKE THESE BROWN BUTTER SALTED TOFFEE BLONDIES

• Butter
• Dark brown sugar
• Turbinado sugar
• Eggs
• Vanilla
• Flour
• Baking powder
• Salt
• Heath toffee bits
• Flaked sea salt

HOW TO BROWN BUTTER

Browning butter may sound like a daunting task to someone who’s never done it before, but it’s not hard at all. And I promise once you try it and smell it you’ll never want it another way again. 

Put 1/2 cup of butter (1 sticks) in a large saucepan over medium heat. You are going to want to stir it while it cooks, go past boiling, and past foaming, til it turns a nice golden brown with a nutty smell. Make sure you are keeping an eye on it because it goes from the perfect brown to burnt fairly quickly. 

Once you have finished browning the butter, pour all of it, even the brown bits on the bottom, into a glass bowl. Put into the fridge and let it solidify until it is a nice soft butter.

HOW TO MAKE THE BLONDIES

1. Brown the butter; In a small saucepan set over low-medium heat, melt butter and then continue to cook until it turns a copper/brown and smells wonderful and nutty. Make sure you are continuing to stir while it’s cooking down. It will melt, and then foam before it browns. Keep an eye on it because it will go from brown to burned fairly quickly. Once done, place in a bowl and into the fridge to cool and thicken up a bit.
2. Preheat oven to 350 F. Line and spray and 8×8 baking dish with parchement paper.
3. Once butter has solidified again, add both sugars and mix on medium-high speed until combined. Don’t be alarmed, it will have a gritty texture from the browned butter.
4. Add eggs one at a time, mixing between each. Add vanilla and mix.
5. Mix in dry ingredients until just combined, and then stir in the toffee bit by hand.
6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely before cutting for a perfect square.

VARIATIONS THAT CAN BE ADDED FOR THESE BLONDIES

• Nuts
• White chocolate chips
• Dried fruit
• Chocolate chips or chunks
• Nothing at all

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.