Brown Butter Blondies

So here's a question for you... are you a brownie or a blondie person? If I were still 10 years old, I would shout "brownie" at the top of my lungs without a second of hesitation. I was one of those kids that loved anything chocolate... and I mean l-o-v-e-d chocolate. Now don't jump to any conclusions, I'm not about to declare that I no longer love chocolate. But with age, my taste buds have matured a bit. Now I love such a variety of flavors, that chocolate is not usually my first choice anymore. I guess it all depends on my mood. :) So which do you prefer? Actually, before you answer that question, I would highly recommend that you give this recipe a try. These blondies are amazingly scrumptious!

I made these blondies for a co-workers birthday, and they were a huge hit at the office. The combination of browned butter and light brown sugar is a delicious foundation for the pecans and chocolate toffee bits housed inside these delectable goodies... and of course I threw in a few white chocolate chips, just because I felt like it. :) I'm keeping these bars on deck for the next party or gathering we go to where I need to bring a dessert. Guaranteed crowd pleaser!!

So tell me, are you a brownie or blondie person? Today, I am most definitely a blondie person! :)

Ingredients
Yields 24 blondies
1 1/4 cups (2 1/2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract
3/4 cup chopped pecans
3/4 cup chocolate toffee bits
1/2 cup white chocolate chips

Directions
In a saucepan over medium heat, cook the butter until it turns golden brown. Remove from heat and let cool.

Preheat oven to 350°F. Grease a 13 x 9-inch pan with baking spray. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Grease parchment (not overhang). Set aside.

In a small bowl, whisk together flour, baking powder, and salt.

In a large bowl, stir browned butter and both sugars with a wooden spoon until combined. Using an electric mixer, beat in eggs on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and beat until combined. Gradually add flour mixture, beating until thoroughly combined. Mix in pecans, toffee bits, and white chocolate chips. Pour mixture into prepared pan.

Bake 35-40 minutes, or until toothpick inserted into center comes out clean. Transfer to a wire rack and cool completely. Lift out of the pan and transfer to cutting board. Cut into 24 squares.

Source: adapted from Martha Stewart