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.
APPLE BROWN BUTTER BLONDIES
Steps:
- Preheat your oven to 350 degrees F. Spray a 9-inch square baking pan with pan spray, line with parchment and spray the parchment. Set aside.
- Place the diced apples in a single layer on a microwave-safe plate and cover with another plate. Microwave for 2 minutes, until the apples have softened and given off some liquid. Transfer the apples to a paper towel-lined tray and set aside.
- In a medium saucepan over medium-high heat, brown the butter until it is a deep golden color, 5 to 7 minutes. Immediately pour the hot butter into a medium heat-proof mixing bowl. Add the cinnamon, clove, salt, baking powder and brown sugar. Whisk to combine. Whisk in the vanilla, whole egg and egg yolk until smooth. Add the all-purpose flour and stir with a rubber spatula until nearly combined. Add the reserved apple pieces and the nuts to the batter, saving about 2 tablespoons of each for topping the blondies. Stir the batter until the nuts and apples are evenly combined and then pour the batter into your prepared pan. Press the reserved pecans and apple pieces evenly into the top of the batter.
- Bake the blondies until golden and a toothpick insert near the center comes out with a few moist crumbs, 33 to 35 minutes. Allow to cool in the pan before cutting with a serrated knife into 16 bars.
TOFFEE PECAN BLONDIES
These are delicious. I had them at a cookie exchange & they are the only recipe from the exchange I still make.
Provided by Darcys Diner
Categories Bar Cookie
Time 40m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Butter a 10 x 15 pan and set aside. In medium bowl combine flour, baking powder & salt. Set aside. In large bowl beat butter, sugar & vanilla. Slowly beat in eggs. On low speed gradually add in flour mixture. Stir in toffee & pecans. Spread in pan. Bake 20-25 minutes. Let cool & cut. You can drizzle melted chocolate chips over if desired.
Nutrition Facts : Calories 165.7, Fat 7.3, SaturatedFat 3, Cholesterol 29.4, Sodium 117, Carbohydrate 24, Fiber 0.6, Sugar 16.2, Protein 2
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
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