I got so excited when my most recent cookbook order arrived… Vegan Cupcakes Take Over the World, Chocolate Epiphany, and Martha Stewart’s Cookies. AHHH!!! I LOVE THEM ALLLL!!!! So, jumping right in, I found these in Martha Stewart’s Cookies (also available on her website) and thought the browned butter would be the perfect twist on already decadent bar cookies for my former orchestra teacher, who is a great friend of mine, perhaps because we share the same great appreciation of food. 🙂
Despite the fact that you have to wait while the butter browns, for some reason, I’d much rather have that wait then the wait needed for butter to soften and cream. Who knows why, but I just really don’t like waiting for butter to soften and then having to cream it…so, any brownie or cookie recipe that says “melted butter,” and I’m all over it! (Plus, it usually results in an extra chewy or moist product anyway)
And success! He loved them! Or so he told me… hehe. I of course had to try them for myself, and although I do love the flavor, it was definitely too sweet for my tastes, so I would take out the 1/2 cup white sugar and maybe start reducing the brown sugar too. I changed the original recipe, as he is allergic to nuts, and I also had no toffee bits in my home… So, I switched to white chocolate chips and King Arthur espresso chunks. Perhaps that was why they were too sweet…no nuts to balance. Anyway, they were still much loved, so that is all that matters in the end.
Brown Butter Toffee Blondies