Monday, May 2, 2011

Non-Chocolate Brownies (Blondies)

Brownies? um.. not my fav. So thank goodness for these blondies. They are like a gooey, chewy, caramel brownie, just minus the chocolate. Sending a shout out to my girl Sarah Abell, she introduced me to these and they are SO so so So amazing. To make these you will need
Butter, brown sugar, eggs, vanilla, self-rising flour, and pecans. In a microwave safe mixing bowl, melt the butter and add the brown sugar
Mix that together until combined. Add the eggs, flour, pecans, and vanilla
Mix it up nice and good
Pour into a foil lined and greased baking pan
Bake still leaving the bars a tad bit gooey (jiggly). Let cool on a wire wrack. While cooling, prepare the glaze. Here's what you need
Butter, brown sugar, half & half OR evaporated milk (either will work), powdered sugar, and vanilla.
In a large saucepan, combine butter and brown sugar
Cook on medium heat. Stir this constantly until the butter melts. Add the half & half or evaporated milk
Bring to a boil, turn off heat, and add the powdered sugar
Vigorously whisk that in until there are no lumps. Add the vanilla and mix up
Pour over the blondies right away (it doesn't matter if the blondies are still hot)
Spread the glaze over the blondies evenly and let harden up
Before you cut these, it works best to store them in the fridge for about an hour because the bars and glaze won't stick to the knife once the glaze is hard. Cut and eat eat eat

Caramelized Brownies (Blondies)
2 sticks unsalted butter
2 cups packed brown sugar
2 eggs
2 tsp. vanilla
2 cups self-rising flour
1 1/2 cups chopped pecans

Melt butter in a microwave safe mixing bowl. Cream in the brown sugar. Then add the eggs, flour, pecans, and vanilla. Mix well and pour into a foil lined and greased 9x13 baking dish. Bake at 350 degrees for 25- 30 minutes. Don't over bake because these are best when they are a little gooey and moist. Let those cool on a wire wrack and prepare the icing.

1 stick butter
1/4 cup half & half or evaporated milk
1 tsp. vanilla
1 cup packed brown sugar
2 cups powdered sugar

Melt butter and mix with brown sugar in a large saucepan over low heat. Add evaporated milk or half & half; bring to a boil. Remove from heat and whisk in powdered sugar, then vanilla. Beat until there are no lumps. Pour over the blondies and let them set up and cool. Chill, cut, and serve! (You do not have to chill these or store them in the fridge, it just makes a cleaner cut.)

1 comment:

  1. They look good! But are these the non-chocolate version of brownies? I'd love to make them...