Best-Ever Blondies

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line an 8"x8" baking dish with two overlapping pieces of parchment paper so the paper hangs over two opposite sides; spray the parchment with cooking spray.

2. 2

   In a medium saucepan over medium heat, melt ½ cup (1 stick) unsalted butter, stirring constantly with a wooden spoon. Continue cooking and stirring for several minutes until the butter smells nutty and small golden-brown bits form on the bottom of the pan (browned butter).

3. 3

   Remove the pan from the heat and let the browned butter cool for 3–5 minutes so it is warm but not hot.

4. 4

   In a large bowl, whisk the cooled browned butter into ¾ cup light brown sugar and ¼ cup granulated sugar until combined.

5. 5

   Stir in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon Kosher salt with a large spoon or spatula until smooth.

6. 6

   Fold in 1 cup all-purpose flour until just combined; do not overmix.

7. 7

   Fold in ½ cup white chocolate chips, ½ cup toffee bits, and ½ cup chopped walnuts until evenly distributed.

8. 8

   Transfer the batter to the prepared baking dish and press it into an even layer using a spatula or clean hands.

9. 9

   Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, about 15–20 minutes. Start checking at 15 minutes to avoid overbaking.

   20 min
10. 10

    Let the blondies cool in the pan on a wire rack until firm enough to lift, about 20–30 minutes. Use the parchment overhang to lift the blondies from the pan, peel off the parchment, and place on a cutting board.

11. 11

    Cut into squares. Serve warm or at room temperature with vanilla ice cream and warmed caramel sauce, if desired.