Copycat Applebees Butter Pecan Blondies Recipes

APPLEBEE'S BLONDIES WITH MAPLE BUTTER SAUCE

Steps:

• For the blondies: Preheat oven to 325 degrees. Grease a 9x13 pan with baking spray.
• In a large mixing bowl, whip the egg whites with mixer and/or whip attachment. Stiff peaks should form after 3-4 minutes. Mix in butter, brown sugar, sugar and vanilla. The batter might look a little chunky, but beat until smooth.
• In medium size bowl, sift the dry ingredients: flour, baking soda, baking powder and salt.
• Slowly, add the dry ingredients to the wet ingredients and mix until combined.
• Add milk and walnuts. Stir until they are incorporated. Pour the batter into the pan and bake 40 minutes.
• The blondies will turn golden brown and a toothpick in the center will come out clean. Once cooled, then you can slice the bars
• For the sauce: Mix everything together in a mixing bowl. Beat until combined. Use immediately or store in the fridge until the blondies are ready.
• To Serve: Heat the blondies and sauce in the microwave until warm. Cut a square of blondies if not already cut and plate it. Top with a scoop of vanilla ice cream. Spoon sauce on top and sprinkle with walnuts.

BLONDIES- AN APPLEBEE'S COPYCAT RECIPE

Steps:

• 1. Preheat oven to 350 degrees. Stir together baking powder, soda, salt, and flour. Sift dry ingredients into a medium bowl, stir in 1/4 cup nuts and set aside. In another, larger, bowl mix 1 cup brown sugar and 5 tablespoons melted butter. Combine well. Add eggs and vanilla and mix well, again. Stir flour mixture into butter/brown sugar mixture, a little at a time. When well mixed stir in white chocolate chips.
• 2. Spread batter evenly in a non-stick 9 inch square pan. This will be a small amount of dough. The pan will not be as full as it would be for typical brownies. Bake for 20-25 minutes or until blondies pass the toothpick test. Remove from oven.
• 3. SAUCE: Heat maple syrup in a small saucepan over low heat. Stir in remaining butter and cook at a simmer until butter is melted. Stir in ermaining brown sugar and cook, stirring, until brown sugar has dissolved completely and sauce is hot. If you desire you can add 1/4 cup chopped nuts. Serve by placing warm blondie on plate, top with ice cream, and pour sauce over all.

BUTTER-PECAN BLONDIES

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
• Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
• Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
• Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.