Brown Butter Toffee Blondies By Martha Stewart

• 1 1/4 cups 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 (about 4 ounces)
• 1 cup toffee pieces

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, walnuts, 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. Blondies can be stored in an airtight container at room temperature up to 3 days.

unsalted butter, flour, baking powder, salt, lightbrown sugar, granulated sugar, eggs, vanilla, walnuts, toffee

Taken from www.food.com/recipe/brown-butter-toffee-blondies-by-martha-stewart-291913 (may not work)