Welcome to Day 1 of my Annual Christmas Rosiethon.
I'm making Browned Butter Blondies today.
Browned Butter Blondies
1 cup butter, cut up
2 cups flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 1/2 cups brown sugar, packed
1/2 cup sugar
2 tsp vanilla
1 cup coarsely chopped pecans, toasted
2/3 cup almond toffee bits
Heat oven to 325 degrees
Line a 13 x 9 x 2-inch baking pan with foil, extending the foil over the edges. Grease foil and set aside.
In a small bowl, stir together the flour, baking powder, salt, and baking soda. Set aside.
In a small sauce pan, melt butter over medium heat until foamy. When foaming subsides, swirl pan constantly over medium heat until butter is golden brown and fragrant. Immediately remove from heat.
In a large mixing bowl combine the browned butter, both sugars, eggs, and vanilla. Beat with mixer on medium speed until thick and smooth.
With mixer on low, add flour mixture, one third at a time, beating until just combined after each addition. Stir in pecans. Spread batter evenly in prepared pan. Top with toffee bits.
Bake about 35-40 minutes, or until a wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack, then cut into bars.
Melt butter in a small sauce pan ...
... until foamy.
When foaming subsides,
swirl butter over medium heat
until the butter turns golden brown and smells nutty.
You need to watch this carefully.
You can go from browned to burned very quickly.
Pour butter into large mixing bowl.
Add in brown and granulated sugars.
Add in eggs one at a time,
beating after each addition.
On low speed,
add in the flour mixture.
Add in vanilla.
Pour into prepared pan.
Sprinkle almond toffee bits over top.
Use a mini rolling pin to press the toffee bits in.
Mr. Hawthorne brought me a rose from the garden.
This smells really good while baking.
Cut into squares.