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Ingredients
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 teaspoons pure vanilla extract
- 1 cup chopped walnuts (about 4 ounces)
- 1 cup toffee bits
Directions
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool.
- Whisk together flour, baking powder, and salt. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
- Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.
- Blondies can be stored in an airtight container at room temperature up to 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 18 servings | |
| Calories 223 | |
| Calories from Fat 137 | 61% |
| Total Fat 15.66g | 20% |
| Saturated Fat 8.56g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 312mg | 13% |
| Potassium 45mg | 1% |
| Total Carbs 17.97g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.76g | 4% |
| Protein 3.23g | 5% |
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