It’s here! The moment you’ve all been waiting for! Well…you probably haven’t been waiting…but I have! Many of you know that my boys’ have food allergies. Which means, that while I am nursing, I eat what they eat. No butter, no eggs, no peanuts (and with my first son, no wheat).
Well, the time had come to wean my 17-month-old. I must say he handled it much better than I did. There may have been a few tears on my end. I’m starting to adjust though and it has helped to see how wonderfully my little guy is doing with the transition. These Browned Butter Toffee Blondies help a little too! Butter is really pretty wonderful isn’t it?
So, here’s to seeing more butter and egg laden recipes on Becky Bakes! Peanut butter appearances will be rare as we don’t keep that in the house anymore. I do love peanut butter though so I may have to find a way around that from time to time! Don’t worry, I will still be making allergy friendly recipes too. Food allergies are a constant part of our lives and I don’t anticipate that changing anytime soon. For now though, I am going to enjoy my newfound culinary freedom….
Browned Butter Toffee Blondies
1 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 chopped walnuts (I omitted)
1 cup toffee bits
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.
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.
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 spread into the prepared pan.
Bake until a toothpick 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. Blondies can be stored in an airtight container at room temperature up to 3 days.