Рецепт Toffee Blondies with Brown-Butter and Other Good Stuff
Food
15 Feb 2014
By Greg Henry
Oh look, it’s the day after Valentine’s Day and I’m doing a sweet treat. Toffee Blondies. What’s wrong with me? I do so few desserts you’d think I could better time them for maximum effect. But these Toffee Blondies came into the world when they darn well felt like it. Much the same as a human child, right?
Of course that insinuates more than I meant to reveal about my own Valentine celebration. After all what would I know about the gestation period for Toffee Blondies?
But that’s a nonsensical digression if ever I wrote one, so let’s get back on track. Because this recipe defies expectations. That is if you ever had any expectations regarding Blondies. I certainly don’t (didn’t). In general I’ve always considered Blondies (despite their name) as the far less glamorous sister to the deep dark chocolate Brownie. Even good Blondies feel like an afterthought to me. Like I didn’t have enough inspiration to make anything better. Or maybe the pantry was a bit bare…
In fact I could have gone the rest of my life without ever making Blondies and not felt like I was missing out on a single thing.
Except for one fact. These blondies are made with brown-butter and my favorite childhood candy– the Heath Toffee Bar. They’re basically an old Martha Stewart recipe that I pumped up a bit with milk chocolate covered Heath Bars. I’ve noticed the recipe on and off for years, but my ho-hum attitude about Blondies unfairly colored my impression of these Toffee Blondies.
Well, color me wrong. These Blondies are better than almost any Brownie I’ve ever made.
The brown butter adds a touch of nutty sophistication. Which is a good thing. But it’s the chopped up Heath Bars which practically dissolve into the Blondies that make me wonder how the heck can a boring old Blondie taste so good. GREG
Ingredients
- 1 ¼ cup unsalted butter (plus more for pans)
- 1 ¼ cup all-purpose flour (plus more for pans)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 2 cup packed light-brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoon pure vanilla extract
- 4 ounce chopped walnuts
- 6 ounce chopped chocolate covered toffee bars (such as Heath)
Directions
Set the oven rack in the center position. Preheat oven to 350 degrees. Butter one 9×13-inch or two 8-inch square baking pans. Line bottom(s) with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
Place the butter into a medium saucepan set over medium heat, As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will crackle, pop and get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color.
Meanwhile, whisk together flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, combine the cooled brown-butter and both sugars; stir until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add the flour mixture in three additions, mixing lightly between each addition, followedby all the walnuts and chopped toffee bars. Mix until just combined, then scrape into prepared pan(s); use a rubber spatula to smooth the batter out evenly.
Bake in the preheated oven until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not over bake). Transfer to a wire rack to cool completely before lifting the blondies out with the overhanging parchment. Peel off parchment paper; cut blondies into 18 squares. Serve warm or at room temperature.
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Notes
Blondies can be stored in an airtight container at room temperature for up to 3 days.
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