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Ingrid Michaelson's Brown-Butter Blondies

COOK TIME
40 mins
PREP TIME
15 mins
RATE THIS RECIPE
(50)
Ingrid Michaelson's Brown Butter Blondies
Ingrid Michaelson's Brown Butter BlondiesNathan Congleton / TODAY
COOK TIME
40 mins
PREP TIME
15 mins
RATE THIS RECIPE
(50)

Ingredients

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

    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. 

    Preparation

    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.