Skill required: Beginner
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
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits
1. Preheat oven to 350 degrees F.
2. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
3. In a saucepan, over medium heat, cook butter until it turns golden brown; remove from heat, and let cool.
4. Whisk together flour, baking powder, and salt.
5. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
6. Add eggs. Using paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.
7. Add vanilla, and beat to combine.
8. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
9. Bake until a cake tester inserted in the center comes out clean, 35 - 40 minutes (do not overbake).
10.Transfer to a wire rack to cool completely before turning out of pan onto a cutting board.
11.Peel off parchment paper; cut blondies into shapes with 3- to 3 1/2-inch cookie cutters. Blondies can be stored in an airtight container at room temperature for up to 3 days.
Yield: 1 dozen
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