Tuesday, March 2, 2010

MS: Brown Butter Toffee Blondie

TOO SWEET!

That was my first impression of Martha Stewart's Brown Butter Toffee Blondies. Ultra sweet, tooth achingly sweet, hyperactive kids bouncing off the walls sweet.


The mixing process for the Brown Butter Blondies started with, surprise, surprise, browning butter. I had never browned butter before, and instead of being prudent and watching a how-to video on YouTube I just kinda winged it. In hindsight I think I browned it a little too much (okay I burned it), but the scorched butter didn't seem to negatively affect the taste.


See all the black flecks floating around? That's the butter :(

But I didn't let crispy butter stop me.

And the batter ended up looking luscious, black specks and all.


I didn't have the walnuts that the recipe recommended so I substituted macadamia nuts. And because white chocolate and macadamias go hand-in-hand, I subbed 1/2 cup of toffee chips with 1/2 cup of white chocolate chips. Look at that mound of chunky batter. I would give you the spatula to lick if I could.


So this Martha recipes gets a thumbs up (from both me and the party goers), but be aware that it is very, very sweet. If you like cakier blondies, you might want to try a different recipe.

6 comments:

  1. nice one.. maybe i'll reduce the amount of sweetness...

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  2. i'm not usually a blondie fan because I agree with you on the sickeningly sweet thing. these look really good though. I just used browned butter for the first time a few months ago and loved it! I had to look up online how to do it though :)

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  3. Welcome to the Foodie Blogroll! These look really good!

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  4. I'm not a fan of her's anyway! but really these are sweet I cut some of the ingredients down and I also added dried fruit!

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