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Jane Soudah Brown Butter Blondies with Crushed Pretzels and Toffee

Home and Family 9023 Final Photo Assets
Celebrate National Dessert Day with Jane Soudah's Brown Butter Blondies.
Brown Butter Blondies with Crushed Pretzels and Toffee
Course:
Dessert
Seasonal Event:
Fall
Yield:
24 Bars
By Jane Soudah
INGREDIENTS:

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

HOMEMADE TOFFEE:

  • 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

  1. Preheat the oven to 325°F and line a 9 x 13-inch pan with parchment paper.
  2. 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.
  3. 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.
  4. Add the flour, baking powder, baking soda and kosher salt and mix until just incorporated.
  5. 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.
  6. Evenly pat dough into the prepared pan and sprinkle with the flaky sea salt.
  7. 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.
  8. Allow to cool to room temperature before cutting into squares.

NOTES:

  • 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

  1. Grease a large baking tray with butter or line with non-stick foil.
  2. In a medium saucepan, combine all the ingredients and bring to a boil over medium-high heat.
  3. Clip a candy thermometer onto the side of the pan and lower the heat to medium-low.
  4. Continue cooking the mixture without stirring until the candy thermometer reads “hard crack” or 295 F.
  5. Remove from heat and pour mixture onto prepared pan (this mixture is scorching hot so use caution when pouring).
  6. Allow to cool completely and break into small pieces.
  7. Store toffee in an air-tight container if not using immediately.

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