Brown-Butter Toffee Blondies

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Once in a while, I check my pantry and try to use the opened stuff before I forget them and get too old. I have toffee chips that I used for cookies in the past. But I didn’t have time to prepare butter to room temp. While browsing for brownies and blondies recipes, I came across with this brown butter toffee blondies. And for this one, butter needs to be browned so I could just use a cold butter.  This recipe is from Martha Stewart.

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I got pecans instead of walnuts.

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Browned butter. I find this a little tricky. The butter gets bubbly that I could not see if it is browned enough then it gets too browned quickly after seeing little brown on an edge. This needs to be watched carefully.

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Sugars, eggs, vanilla, flour mixture, pecans and toffee chips are mixed and ready to bake. I sprayed the pans with cooking spray instead of putting parchment paper.

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I baked them at 350°F for 35 minutes.

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The bottom is perfect.

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It’s chewy, buttery and by far the yummiest blondies I’ve tasted.

“he who will not economize will have to agonize”
― Confucius

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