Brown Butter Toffee Blondies

I have a brown butter problem. Seriously. I made these for school. As in, elementary school. Where the [little] kids go. Brown butter for kids? Well, I know that I didn't hear any complaints.

See, there are some significant (dis)advantages to sharing kids with the PTO President. I means that I often get roped into making cookies for school events. Like, all of them? Sometimes that's a pain--a lot of times, like this time in particular, I've been able to use it to test out new recipes that I'm jonesing for. Meet the Teacher Night? Definitely requires tasty treats.

I ate two of these before they made it to school. Don't tell the kids.

Brown Butter Toffee Blondies

from Martha Stewart's Cookies
makes about one dozen

Ingredients  
   1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
   2 1/4 cups all-purpose flour, plus more for pan
   1 1/2 teaspoons baking powder
   1 1/2 teaspoons salt
   2 cups packed light-brown sugar
   1/2 cup granulated sugar
   3 large eggs
   2 1/2 teaspoons pure vanilla extract
   1 cup toffee bits






 
Directions

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon 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 flour mixture and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.