Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Brown-Butter Toffee Blondies 3.9 (182) 52 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 9, 2018 Rate PRINT Share Yield: 1 dozen Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades. Ingredients 1 ¼ cups (2 ½ sticks) unsalted butter, plus more for pan 2 ¼ cups all-purpose flour, plus more for pan 1 ½ teaspoons baking powder 1 ½ teaspoons salt 2 cups packed light-brown sugar ½ cup granulated sugar 3 large eggs 2 ½ teaspoons pure vanilla extract 1 cup chopped walnuts (about 4 ounces) 1 cup toffee bits Confectioners' sugar, for dusting 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 or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired. Cook's Notes Blondies can be stored in an airtight container at room temperature for up to 3 days. Originally appeared: Martha Stewart Living, January 2003 Rate It PRINT