Brown-Butter Toffee Blondies

These past few days have involved a fair bit of cabin fever, rain, and just enough butter to keep us in hibernation mode.  We've come through the storm no worse for the wear, though our home has sustained a few leaks and we could literally see our windows bending from 70 mph winds.  Tuesday morning, however, has ushered in decidedly fall weather, and I couldn't be happier to break out my peacoat for the cooler temperatures.  And, of course, it's time to start on the fall baking.
There is something very autumnal about toffee.  The burnt, nutty, sugariness (surely that's a word) just screams, "Enjoy me by the fireplace!"

It didn't get cold enough during Hurricane Sandy to justify a fire, but it didn't stop me from baking a tray of Martha Stewart's Brown-Butter Toffee Blondies to keep my hands busy.  And mouth.  Man, these bars are superb!  Between the two of us, JP and I have polished off 1/3 of the pan in just two days.

Definitely keep a close eye on the butter while it's browning, as it's a fine line between 'golden brown' and 'burnt black.'  I also added chocolate chips instead of walnuts because, well, I like chocolate better than nuts.
Not sure if these count as a halloween dish, but, if so, they would count as a 'treat.'  Yum!