Brown Butter Blondies with Toffee and Hazelnut Recipe
Rachael Dart | Spache the SpatulaBrown Butter Blondies with Toffee and Hazelnut are ooey gooey awesome. Nuts and toffee really make these special.
Okay, but really, what’s not to love in that title?! Do not let the Plain Jane exterior of these blondies fool you into thinking that they are anything short of absolutely amazing.
These are one of those “go big or go home” kind of desserts. They’re definitely rich, definitely not healthy, and definitely one of the most amazing things you will ever eat. Truth.
Though, I would like to posit my new favorite saying for your consideration: “Food that makes you happy is health food.” I saw it on a sign at Red Robin, and now it’s my life mantra.
These babies have a flakey top (you know, like the kind the best brownies have), but an ooey-gooey, melt-in-your-mouth interior. It’s heavenly. I feel like we owe these amazing qualities to brown butter.
I feel like brown butter is one of those ingredients, where you put it in something, and that thing gets instantly like a kajillion times better. Who can resist its nutty allure? The best part is that while your browning the butter on the stove, the scent wafts through your whole house, filling it up with that tantalizing scent.
The brown butter in these blondies enhances the nuttiness from the ground hazelnuts, while also amplifying the caramel notes of the toffee. It’s something you don’t want to skip, trust me!
I like to use the toffee bits that also have chocolate on them, here. Why? Well because a touch of chocolate seems to add a bit of depth to the bars. However, if you can only find the toffee bits sans chocolate, don’t sweat it too much; your bars will still taste awesome! If you’re not a toffee fan (um, what?), you could omit it, and instead include roughly chopped hazelnuts for crunch, and more of a hazelnut-y flavor.
Rachael makes some pretty spectacular desserts. Don't miss her super stuffed chocolate chip cookies and mini banoffee pavlovas too.
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Brown Butter Blondies with Toffee and Hazelnut Recipe
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Ingredients
- 1 1/4 cups Unsalted Butter
- 2 cups Dark Brown Sugar, Packed
- 3 large Eggs
- 1 tablespoon Pure Vanilla Extract
- 1 cup Ground Hazelnuts
- 1 1/4 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Heath Toffee Bits
Directions
- Preheat oven to 350°F. Grease a 13” x 9” x 1” baking sheet with butter, line with parchment paper, and grease the paper.
- In a saucepan, brown the butter over medium heat. The butter with bubble and sizzle, and then go silent---this is when you need to watch it like a hawk and take it off of the heat as soon as it is nutty and fragrant.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the browned butter and sugar until combined. Add in the eggs and vanilla extract and mix on medium-high speed for 5 minutes. Add in the remaining ingredients, and mix to combine.
- Pour the batter into your greased and lined pan, and evenly spread it out.
- Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Allow to cool, then slice and serve!
Notes
- You can grind the hazelnuts yourself in your food processor until finely ground, or you can purchase hazelnut meal/flour at your grocery store.
Recommended
- Published:
- Modified:
- Author:
- Rachael Dart
- Cooking Method:
- Baking
- Category:
- Blondies
- Tags:
- Bar Desserts, Blondies, Desserts, Baking, Baked, Nuts, Party Food
- Related Recipes:
- Bar Dessert Recipes, Blondy Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Nut Recipes, Party Food Recipes
- Recipe Yields:
- 16 large bars
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Rachael Dart
Recipe Yields: 16 large bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutrition Facts
Amount Per Serving
