WHITE CHOCOLATE AND PECAN BLONDIES
Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.
Provided by Gemma Stafford
Categories dessert
Time 2h
Yield 9 blondies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
- Whisk in the eggs one at a time until well combined.
- Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
- Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
- Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.
WHITE CHOCOLATE BLONDIE BROWNIES
This is a simple variation on a chocolate brownie recipe that my mother made me growing up, which originally came from my grandmother. I am a big white chocolate fan, and this will satisfy even the biggest white chocolate craving.
Provided by kdahlman
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 31 g, Cholesterol 53.7 mg, Fat 12.4 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 7.4 g, Sodium 174.3 mg, Sugar 23.1 g
CHOCOLATE PECAN BROWNIES
Make and share this Chocolate Pecan Brownies recipe from Food.com.
Provided by Kikimony
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Grease a 9-inch pan.
- In a small bowl, mix flour and baking soda.
- In a small saucepan combine sugar, butter and water.
- Bring to boil over medium heat: remove immediately from heat.
- Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
- Transfer mixture to a medium bowl and cool completely.
- Stir in eggs beating well.
- Gradually stir in flour until smooth.
- Stir remaining chocolate morsels and nuts into batter.
- Pour into pan.
- Bake until inserted toothpick is clean, 30-35 minutes.
- Place pan on rack and cool completely.
CHUNKY CHOCOLATE CARAMEL PECAN BROWNIES
Make and share this Chunky Chocolate Caramel Pecan Brownies recipe from Food.com.
Provided by TiaGem
Categories Bar Cookie
Time 1h15m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
- (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well.
- Add the eggs, blend well.
- Stir in flour, blend well.
- Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
- Don't turn the oven off yet!
- While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
- Microwave on high for about 2 minutes, the caramels should be partially melted.
- Stir to help them melt completely.
- Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
- Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
- It's ok if some of the caramel is showing.
- Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
- Bake for another 30 minutes or until the brownies are firm.
- Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
- These would make a decadent gift for someone who loves the flavor combination!
- You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
- Or, depending on your mood, you could hide them and eat them all yourself!
PECAN CHOCOLATE CHIP BROWNIES
"We call these 'magic bars' because they're fast and easy to make, and they disappear quickly when finished-just like magic!" declared Beverly Wilkerson of Crocker, Missouri.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Press cookie dough into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup coconut and press firmly into dough. , Prepare brownie batter according to package directions; carefully spread over coconut. Sprinkle with remaining coconut; top with chocolate chips and pecans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
Nutrition Facts :
PECAN BROWNIES
It's hard to eat just one of these nutty treats...good thing a batch can bake up in a matter of minutes.-Karen Batchelor, Bellevue, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 brownies.
Number Of Ingredients 7
Steps:
- In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
WHITE CHOCOLATE AND PECAN BROWNIES
Categories Chocolate Nut Dessert Bake Super Bowl Pecan Winter Bon Appétit
Yield Makes about 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line bottom of 13x9x2-inch baking pan with aluminum foil. Butter and flour foil and sides of pan. Stir unsweetened chocolate in top of double boiler set over simmering water until chocolate melts. Remove chocolate from over water and cool.
- Using electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar and 1/2 cup sugar and beat until well blended. Mix in melted chocolate. Add eggs 1 at a time and beat just until blended after each addition. Mix in flour. Using rubber spatula, mix in white chocolate and pecans. Transfer batter to prepared pan.
- Bake brownies until tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool brownies in pan on rack.(Can be made 2 days ahead. Cover; store at room temperature.)
- Cut around pan sides to loosen brownies. Turn out onto work surface. Peel off foil. Cut into 2- to 3-inch squares. Arrange right side up on plate. Dust with powdered sugar.
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- Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped - there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn't burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted.
- Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined.
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- In a heat-proof bowl placed over a saucepan of simmering water, melt the butter and white chocolate together, stirring until smooth. Remove from heat and add the sugar and salt. Whisk in the eggs one at a time, followed by the vanilla. Stir in the flour. Add the white chocolate chips and pecans and stir until just combined.
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