Celebrate National Dessert Day with Jane Soudah's Brown Butter Blondies.
Brown Butter Blondies with Crushed Pretzels and Toffee
By Jane Soudah
BROWN BUTTER BLONDIES:
- 1 cup unsalted butter
- 1 ½ cups packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup toffee bits (store-bought or homemade)
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 1 cup (2 ounces) crushed mini pretzel sticks or twists
- ¼ - ½ teaspoon flaky sea salt, such as maldon or fleur de sel
- 1 cup unsalted butter
- 1 cup sugar
- 2 tablespoons water
- 1/4 teaspoon salt
Jane Soudah - Brown Butter Blondies - Home & Family
BROWN BUTTER BLONDIES DIRECTIONS
- Preheat the oven to 325°F and line a 9 x 13-inch pan with parchment paper.
- Melt the butter in a medium saucepan over medium heat. Whisk the butter as it melts and begins to brown. Continue cooking and whisking the butter until it gives off a nutty aroma and is golden brown, about 5 minutes. Pour the butter into a large mixing bowl and allow to cool for 15 - 30 minutes.
- Add the brown sugar, granulated sugar, eggs and vanilla to the browned butter and mix with a rubber spatula or wooden spoon until well combined.
- Add the flour, baking powder, baking soda and kosher salt and mix until just incorporated.
- Add the toffee bits, dark and white chocolate chips and crushed pretzels and mix with a rubber spatula or wooden spoon. It will be a thick dough, similar to chocolate chip cookie dough.
- Evenly pat dough into the prepared pan and sprinkle with the flaky sea salt.
- Bake for 25 - 30 minutes and the top is deeply golden brown and the center is set. The blondies might jiggle a little bit in the center, but will set-up during cooling.
- Allow to cool to room temperature before cutting into squares.
- These are incredible served warm with a scoop of vanilla ice cream.
- I make my own toffee bits since it can be hard to find them in the store, or you can use 1½ cups of chopped health bars and omit toffee bits and semi-sweet chocolate chips. I’m happy to send my recipe for toffee if you need.
- The add-ins can be anything you want and just need to total 3 cups. I like to add pecans, other types of candy chopped up…. Great use of Halloween candy!
HOMEMADE TOFFEE DIRECTIONS
- Grease a large baking tray with butter or line with non-stick foil.
- In a medium saucepan, combine all the ingredients and bring to a boil over medium-high heat.
- Clip a candy thermometer onto the side of the pan and lower the heat to medium-low.
- Continue cooking the mixture without stirring until the candy thermometer reads “hard crack” or 295 F.
- Remove from heat and pour mixture onto prepared pan (this mixture is scorching hot so use caution when pouring).
- Allow to cool completely and break into small pieces.
- Store toffee in an air-tight container if not using immediately.