Brown Butter Toffee Blondies

• 1/2 cup (1 stick) (113g) Unsalted Butter
• 1 cup (213g) Packed Brown Sugar
• 2 Eggs
• 1 TBSP Vanilla Extract
• 1/2 tsp Salt
• 1 1/2 cups (180g) All-Pupose Flour
• 1 cup (156g) Toffee Pieces

• optional mix-ins/topping: 
  
  • Sprinkle with flaky sea salt for a sweet-and-salty finish.
    
  • Add ½ cup chopped walnuts or dark chocolate chunks for extra depth.

1. In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a bowl and let cool for at least 10–15 minutes (*see notes) 
2. Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
3. After the brown butter has cooled whisk in the brown sugar until combined.
4. Add eggs and vanilla extract, and whisk until well combined.
5. Stir in salt and flour until just combined — do not overmix. (**see notes)
6. Fold in the toffee pieces evenly.
7. Pour the batter into your prepared pan and smooth the top.
8. Bake for 25–28 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb
9. Let blondies cool in the pan for at least 5 mins, then remove from pan and transfer to a cooling rack.
10. Cool completely before slicing into squares.

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let it melt completely, then continue cooking. It will foam, then quiet.
3. Swirl the pan occasionally. Watch for golden bits forming on the bottom.
4. When it smells nutty and looks amber, remove from heat.
5. Pour into a large mixing bowl when it's cool to touch before adding additional ingredients

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

**How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how baked goods turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make the cake dry.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Storage Tips

• Store blondies in an airtight container at room temperature for up to 4 days.
• Freeze for up to 2 months — just wrap tightly in plastic and foil.

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