Ingrid Michaelson's Brown-Butter Blondies
Ingrid Michaelson's Brown Butter Blondies
Nathan Congleton / TODAY
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1 dozen blondies

This recipe was inspired by Martha Stewart's Brown-Butter Toffee Blondies. The brown butter and toffee give tons of rich flavor to the blondies. 


    • 1¼ cups unsalted butter, softened, plus more for greasing
    • 2¼ cups all-purpose flour
    • 1½ teaspoons salt
    • 1½ teaspoon baking powder
    • 1¾ cups packed light brown sugar
    • ¾ cup granulated sugar
    • 3 large eggs, room temperature 
    • 1 tablespoon vanilla extract
    • 1½ cups toffee bits


1. Preheat oven to 350°F. Butter a 9"x13" baking pan and line with a piece of parchment, leaving excess hanging over the sides. Lightly grease the parchment with baking spray.

2. In a small saucepan, over medium heat, melt the butter.

3. Continue to cook the butter until it turns golden brown; be careful to not burn the butter.

4. Remove from the heat and cool completely.

5. Meanwhile, in a bowl, combine the flour, salt and baking powder; whisk to combine.

6. In the bowl of a stand mixer, combine the brown butter, light brown sugar and sugar and beat with the paddle attachment until well combined.

7. Beat in the eggs, one at a time, allowing each to be fully incorporated into the sugar mixture before adding the next.

8. When all eggs are incorporated, and the vanilla and beat on medium-high speed until light and fluffy, about 3 minutes.

9. Add the flour mixture and mix on low, until just combined.

10. Fold in the toffee bits.

11. Transfer the batter into the prepared baking pan and bake for 35-40 minutes, until a toothpick comes out clean when inserted into the center of the blondies.

12. Cool completely on a wire rack.

13. Use the excess parchment paper to pull the blondies out of the baking pan.

14. Cut into 12 bars.

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Make Ingrid Michaelson's blondie brownies

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