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.
I got pecans instead of walnuts.
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.
I baked them at 350°F for 35 minutes.
The bottom is perfect.
It’s chewy, buttery and by far the yummiest blondies I’ve tasted.
“he who will not economize will have to agonize”