heath bar blondies with brown butter frosting

These blondies had me at Heath, but the brown butter frosting sealed the deal.  I shared them with our church choir, as well as a fellow foodie (that’s you Kari!), and all agreed that these were delish.  The base was a solid blondie, nothing too fancy, but hard to go wrong.  And then there was the frosting… We thought the technique of browning the butter and then chilling it was a clever trick. The result?  Pillowy frosting with a depth of flavor that was just so unique and very worth the effort.  Seriously, we are now looking for an excuse to slather this frosting on absolutely anything.  Also, I made a batch with butterscotch chips instead of Heath, so if you’ve no Heath on hand or it’s not your fav (gasp), try butterscotch chips!  Just as tasty.

Heath Bar Blondies with Brown Butter Frosting

Recipe courtesy Keep it Sweet

Yields 12 servings (Calorie estimate: 325/brownie)


for the blondies:

1 cup flour

½ teaspoons baking powder

½ teaspoons salt

½ cups unsalted butter, softened at room temperature

¾ cups packed light brown sugar

1 whole egg

1 teaspoon vanilla extract

¾ cups milk chocolate toffee bits or finely chopped heath bar

for the frosting:

½ cups unsalted butter, browned and chilled for an hour*

1 cup powdered sugar

¼ cups milk


for the blondies:

Preheat oven to 350 F. Grease a 9-inch baking dish with non-stick cooking spray or butter and set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

With an electric mixer, beat together the butter and sugar on high speed until light and fluffy. Beat in the egg and vanilla until well combined. Stir in the flour mixture just until combined. Stir in the candy pieces.

Spread batter into prepared baking dish and bake for 20 minutes or until a knife comes out clean when inserted into the center; do not over-bake. Set aside to cool and prepare frosting.

for the frosting:

To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly. When butter turns to an amber/light brown color, remove from heat immediately. You should be able to smell the deeper more caramel flavor of the butter. Chill the browned butter for an hour.

When brown butter is chilled, put it into a medium sized bowl and beat it with an electric mixer on high speed until light and creamy.

Slowly add the remaining frosting ingredients alternating 1/3 of sugar, 1/2 of milk, 1/3 of sugar, remaining 1/2 of milk and remaining 1/3 of sugar. Turn up the speed and mix until the frosting is light and creamy. Spread over cooled blondies.

Store blondies in refrigerator but bring to room temperature before serving.


4 Responses to “heath bar blondies with brown butter frosting”

  1. 1 Sammy March 6, 2012 at 6:04 am


  2. 3 Kari March 6, 2012 at 9:36 am

    whoa!!! SHOUT OUT!! I feel so cool. And I can vouch for the deliciousness of these babies. So yummy. Melt in your mouth buttery sweetness! You guys are so cool!

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