Wednesday, April 25, 2012


3/4 cup butter, softened
2 cups packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 cups chopped pecans

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

In large mixer bowl cream the butter and sugar.  Add the eggs, one at a time; beat well after each egg.  Beat in the vanilla extract.

In another bowl combine the flour, baking powder, and salt.  Gradually add the flour mixture to the creamed mixture.  Stir in the pecans.

Spread the mixture into the prepared pan and bake at 350 degrees for 25 to 30 minutes.  Bake until a wooden toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

1 cup maple syrup
2 tbsp butter
1/4 cup evaporated milk
Vanilla ice cream
Coarsely chopped pecans

Combine the syrup and butter in a small saucepan. Bring mixture to a boil and boil, stirring, for 3 minutes.  Remove from the heat and stir in the milk.  Cut the cooled blondies into squares. 

To serve place a brownie square on a dessert plate with a scoop of the ice cream.  Pour sauce over the ice cream and sprinkle with pecans.

Yield: 20 blondies.

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