BLONDE BROWNIES WITH BROWN SUGAR FROSTING
Rich brown sugar frosting slathered on rich vanilla bars - yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.
- Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
- In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 80 mg, Sugar 19 g, TransFat 0 g
BUTTER-PECAN BLONDIES
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24 bars
Number Of Ingredients 8
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.
GOOEY BROWN BUTTER BLONDIES WITH PECANS
Provided by Claire Saffitz
Categories Dessert Kid-Friendly Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 17
Steps:
- Brown butter mixture:
- Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
- Blondie:
- Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
- Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
- Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
- Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
- Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.
PECAN BLONDIES WITH BROWNED BUTTER FROSTING
Make and share this Pecan Blondies With Browned Butter Frosting recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 1h30m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Bars: Heat oven to 350 degrees.
- Grease a 13x9" baking pan.
- In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy.
- Add vanilla and eggs; blend well.
- Add flour, baking powder, and salt; mix well.
- Stir in pecans.
- Spread in greased pan.
- Bake for 23-33 minutes or until toothpick inserted in center comes out clean.
- Cool one hour or until completely cooled.
- Frosting: Heat butter in medium saucepan over medium heat until light golden brown.
- Remove from heat. Stir in powdered sugar, vanilla, and enough milk for desired spreading consistency; blend until smooth.
- Spread over cooled bars.
- Arrange pecan halves over frosting.
- Cut into bars.
Nutrition Facts : Calories 122, Fat 4.7, SaturatedFat 2.2, Cholesterol 20.4, Sodium 71, Carbohydrate 19.5, Fiber 0.3, Sugar 15.1, Protein 1.1
PECAN BLONDIES WITH BROWNED BUTTER FROSTING
Number Of Ingredients 17
Steps:
- 1. Heat oven to 350°F. Grease 1x9-inch pan. In large bowl, combine sugar, brown sugar and 1/2 cup butter beat until light and fluffy. Add 1 teaspoon vanilla and eggs blend well. Add flour, baking powder and salt mix well. Stir in 1/2 cup pecans. Spread in bottom of greased pan.2. Bake at 350°F. for 23 to 33 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.3. Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in powdered sugar, 1/4 teaspoon vanilla and enough milk for desired spreading consistency blend until smooth. Spread over cooled bars. Arrange pecan halves over frosting. Cut into bars.TIP: * If desired, omit frosting and pecan halves. When bars are cool, sprinkle with powdered sugar.High Altitude (above 3500 feet): Increase flour to 1 3/4 cups decrease granulated sugar to 1/2 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 20 mg 7% * Sodium: 80 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 15 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatSee Cook's Note: How to Cut Bars and Candies Perfectly
Nutrition Facts : Nutritional Facts Serves
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