Blondies with Brown Butter and Toffee

We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.

1¼ cups (2½ sticks) butter
2¼ cups all-purpose flour, unbleached
1½ tsp. baking powder
1½ tsp. sea salt
2 cups light-brown sugar
½ cup sugar
3 large eggs
2½ tsp. pure vanilla extract
1 cup walnuts, chopped (4 oz)
1 cup toffee bits
confectioner’s sugar, for dusting

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13” 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, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

Bake until a cake tester inserted in the center comes out clean, 35-40 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” squares or into suit shapes with 1½-2” cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.

Makes 1 dozen.