{"id":4407,"date":"2010-08-25T07:45:43","date_gmt":"2010-08-25T13:45:43","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4407"},"modified":"2010-08-25T07:45:43","modified_gmt":"2010-08-25T13:45:43","slug":"brown-butter-toffee-blondies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/08\/25\/brown-butter-toffee-blondies\/","title":{"rendered":"Brown Butter Toffee Blondies"},"content":{"rendered":"

\"\"<\/a>Martha Stewart offers a “Cookie of the Day” email that I have been getting for over a year now. \u00a0I have made a few of these cookies, but rarely do the cookies just scream out and beg for me to make them. \u00a0These brown butter blondies, however, were something I just couldn’t resist.<\/p>\n

Browned butter is something special. \u00a0You can smell the nuttiness as it begins to brown in the pan, and the rich flavor that it gives to baked goods is tremendous. \u00a0This brown butter frosting <\/a>is delicious, and worth a try on the pumpkin cookies, on vanilla cupcakes, and especially nice on pumpkin cake or bread.<\/p>\n

These blondies are rich, and so your sweet tooth can be satisfied with a small square. \u00a0But, if you’re like me, you justify having a second small square since you only had one small piece to begin with! \u00a0Make sure to let these cool completely before cutting and removing from the pan. \u00a0They will seem a bit gooey in the center after 40 minutes of baking, but resist the urge to keep baking. \u00a0Just let them sit and be patient. \u00a0I replaced the walnuts called for in the original recipe with pecans, but everything else in the recipe remained as written. \u00a0Here is the link to Martha’s recipe.<\/a><\/p>\n

Brown Butter Toffee Blondies<\/h6>\n

Ingredients<\/p>\n