Browned Butter-Scotch Toffee Blondies
>> Wednesday, October 8, 2008
Baking resumes...
I've been trying to figure out what I should make next. I have some ideas for my next dessert creations, but haven't made them yet. I want them to combine sweet and savory flavors, with an autumn theme.
Speaking of autumn, I got to try my first quince the other day. I found them at Wal-Mart! I roasted them in a savory dish, and they were pretty good - tasted like a tart apple. I think I would prefer quince in a jam.
I needed to use up some stuff in my cabinet, so that's how the Browned Butter-Scotch Toffee Blondie was born. Browned butter is incorporated into a blondie, with butterscotch chips, toffee bits and coconut.
I liked these blondies because the tops and sides are all crackly and then the inside is chewy and gooey.
Ingredients:
9 tablespoons unsalted butter, softened, divided use
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup firmly packed brown sugar (light or dark)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 cup sweetened flaked coconut, toasted
1/2 cup butterscotch chips
1/2 cup toffee bits
Melted white chocolate with cinnamon, optional
Directions:
Preheat oven to 350 degrees F. Butter an 8x8-inch square baking dish.
Melt 6 tablespoons butter in a small saucepan over medium heat and cook butter, stirring frequently, until it starts to foam and brown - about 5 minutes; set aside.
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 3 additional tablespoons butter, brown sugar and sugar, until creamy, about 1-2 minutes. Beat in vanilla and egg until combined. Beat in browned butter until combined. Reduce mixer speed to low and beat in flour mixture until just combined; stir in coconut, butterscotch chips, and toffee bits, until combined.
Scrape batter into prepared baking dish. Bake at 350 degrees F for 25-30 minutes, or until golden brown.
Cool on a wire rack completely, before drizzling melted white chocolate with cinnamon over the top. Allow the white chocolate to set before slicing.
Makes 12 bars
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54 comments:
I love how you named your Toffees :D.
My grandmom used to make dulce de membrillo out of the quinces (we had a quince tree in our garden... not anymore) and my brother could eat tones of it! Not that I like it much.
The brownies look delicious - browned butter with coconut sounds great!
Oh yum!! This is really just my kind of thing.
I loved hearing about New York, and I'm glad your back to baking!!
Never in my life have I heard of a quince! Learn something new everyday, I guess. Your blondies look great...I'm glad that you can find toffee bits. :)
um...drooling! You put all my favorite "non-chocolate" things into a baked good...I'm game to try! :)
These sound wonderful- browned butter in anything usually wins me over! Your photos are really great too! I'm really excited that you are baking again- I can't wait to see what other Fall treats you think up!
These look nice and yummy. Pity I can 't find butterscotch chips here think they re amazing. But i can always subsitiute them for chocolate chips :) Nice recipe. I like the photos too.
I bought some quince tooo yesterday...getting the savory treatment as well.
You could send me these....now I prefer "blondies"!
I wince at quince......har de har har I am so funny....
Glad to see you're back doing your sweet thing Emiline! These blondies look so "moreish"...great job as usual.
If sugary recipes starts popping up, you can know for sure, Emiline is back. This is so amazing, I'll make this for my son...he has a sweet tooth like you!
Goodness, you change your blog as often as I do my hair color. I like it.
I thought, at first, you meant baking "resumés", as in you had to get together a list of everything you ever baked for your culinary school application!
THAT'S actually a good idea. Send them that list and you're In Like Flint.
Great recipe, as usual.
Guh. Want.
These blondies look really good.
Whew, nice to see your rut has been broken too. I knew nothing could keep you from rockin us again.
You already know how I feel about blondies, so I get really excited when I see these. Butterscotch and toffee is quite a pair. The Bert and Ernie of blondies.
I'm a blondie fan, and a browned butter fan, and a toffee fan...
I think I'd like these blondies!!
Blast you for putting another thing on my "I-Dream-of-Baking-List!" I can't resist blondies!
Since you're not staying in New York with us, you had better be baking! ;-)
These look really delicious. I love toffee.
Gentlemen prefer blondies...at least browned ones.
I really have to scroll down next time before collecting ingredients...I was given a lonely look at the market when I placed a handful of mix n' match butter sticks, a bottle of Barry Goldwater's Grand Old Scotch (they were out of Johnny McCain's V.O. Dry-Heat Whiskey, by the way), and a bag Werther's Originals on the check-out counter. "I have friends, I swear...this stuff is for an Alaskan baptism."
Mmm, quinces. Simply quincey. Very fruitful. *As the Wal-Mart shoppers stare..."Is she picking out quinces? Shield your eyes mother. Shield your eyes." "I bet she's gonna make a pie out of those and try to pass off as an apple one."
If only those shoppers knew that the quince, that prodigious pome fruit, is native to the Caucasia region of Asia...so is salisbury steak, but I could be wrong about the latter.
A lip-licking recipe, for sure...may I add, it is a lot easy to simply go in making a blondie rather than rely on chance...mostly because I'm not so sure that 1 in 17,000 brownies will even turn out to an albino.
At any rate, yums all around!
Loving the brown butter aspect! These bars turned out great!
Anything with toffee has my stamp of approval. I love it! These blondies look wonderful!
These are wonderful, Emiline - I have got to try more recipes with browned butter.
OK -- you had me at "crackly top"!! I love the idea of these... and I'm sure they're positively delicious.
welcome back to baking!!
These look awesome, thank you!
I want one of these now - well probably more than one really!!
We have oatmeal butterscotch cookies at my place of employment. The butterscotch chips are the best part.
I don't think I've ever had a quince. Maybe my Walmart will have them, too.
I should make these someday. Thanks for the recipe.
Haven't seen quince here yet...but those blondies look yummers. I like the "crunchy" on the outside part. Mmm...good cupboard cleaner outer recipe.
Your description - crackly on top yet gooey inside - makes me want to eat my screen. Great recipe!
Those look amazing! I love blondies. Soooo yummy!
I'm responsible for Canadian Thanksgiving desserts - in addition to the traditional pumpkin pie, this looks like it could be a big winner. It's on my list now.
I'm responsible for Canadian Thanksgiving desserts - in addition to the traditional pumpkin pie, this looks like it could be a big winner. It's on my list now.
Dear Emiline, these bars look absolutely yummy and delicious.Love them.
Dear Emiline, I have to say something dear: My first thought was to give you an award but sometimes you said the Awards were to others (I dont know why) but was thinking and I place your name in the Award I always I think to give you. Is in my blog. I know you were kidding, I know you but to me is important to say you I really think to give you one. I loove your blog and if you see the award you will know how.
And now tell mehow you make these "bad words" you put I want to learn please!!!LOL Gloria
Emiline, PLEEEEASE come bake those for me!!! Please??? :0)
mmmmm browned butter looks like a delicious addition :) i still have never made a blondie... it's on my list!
Oooh, I like the description of the texture. The cute pattern on top fits them perfectly. :)
Yea, I am so going to make these tomorrow!
Yumm! I have a blondie post coming up too. Your buttercotch ones look as fabulous as ever!
butterscotch, toffee, and coconut happen to be three of my favorite dessert ingredients. hooray for pantry-clearing recipes. :)
Quinces smell like heaven. I bet your blondies do, too, Blondie.
She's back! Glad you were able to get in on some quince action. I like to poach them until they turn all rusty pink, then throw them in apple pie with a pinch of 5-spice. The aroma is something I'd like to bottle and rub all over my body.
Love me some blondies. You never have to go to the store to make them.
I love the addition of browned butter. You have the best ideas.
Coconut and nutty-caramelly flavours. Really, what's not to like?
For me quince just means marmelade!
Yay, you're back with food! And in a big way too. How could I not love the butterscotch AND toffee :)
Yumm. I hope your trying out for the next food network star with all these great original recipes.
Wow oh Wow these look so yummy!!
Maria
x
I love browned butter and the depth of flavor it gives things.
These are perfect for autumn.
I bought my first quince a couple of weeks ago and I have no idea what to do with it. It's just the one, so I can't make jam, so I like your suggestion of raosting it and putting it in a savoury dish. Poor old quince. (BTW, quince jelly is delicious - a guy at work made some and gave me a jar, and I loved it.)
these are so so so so so cute! i'm glad you're back to baking again!
MMMMMMM, I'm loving the browned butter in the Blondie! We're on a serious Blondie kick over at my house. I've printed this out and slapped it on the top of my "must make" pile for this week!
Thanks for the recipe!
~ingrid
These look tasty! Brownies are the best.
I found you site looking for brownie recipes to compare a brownie recipe that was on recipebuddys.com.... Please advise if you can assist... I would like an opinion on the recipe...thank you in advance...
Andrew, these were good blondies.
They're not brownies though! Brownies have chocolate in them!
genius. pure genius.
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