Pecan Blondies With Vanilla Caramel Recipes
PECAN BLONDIES WITH VANILLA CARAMEL
Provided by Paula Deen
Categories baking comfort food spring summer sweets
Time 10m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat oven to 350˚. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together brown sugar, melted butter, eggs, vanilla, and salt until smooth; stir in flour and walnuts until combined. Spread batter into prepared pan.
- Baked until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
- Using excess parchment as handles, remove from pan, and cut into 3-inch squares. Serve with ice cream and Vanilla Caramel.
- In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to a low boil; cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. Let cool for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.
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.
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