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Pecan Blondies with Browned Butter Frosting |
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Serves: 36
Print this Recipe
Prep Time: 30 minutes (ready in 1 hour 55 minutes) - Yield: 36 bars
BARS
1 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FROSTING
2 tablespoons butter (do not use margarine)
2 cups powdered sugar
1/4 teaspoon vanilla extract
2 to 4 tablespoons milk
GARNISH
36 pecans halves, if desired
1. Heat oven to 350°F. Grease 1x9-inch pan. In large bowl, combine sugar, brown sugar and 1/2 cup butter; beat until light and fluffy. Add 1 teaspoon vanilla and eggs; blend well. Add flour, baking powder and salt; mix well. Stir in 1/2 cup pecans. Spread in bottom of greased pan.
2. Bake at 350°F. for 23 to 33 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
3. Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in powdered sugar, 1/4 teaspoon vanilla and enough milk for desired spreading consistency; blend until smooth. Spread over cooled bars. Arrange pecan halves over frosting. Cut into bars.
TIP: * If desired, omit frosting and pecan halves. When bars are cool, sprinkle with powdered sugar.
High Altitude (above 3500 feet): Increase flour to 1 3/4 cups; decrease granulated sugar to 1/2 cup. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 20 mg 7% * Sodium: 80 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 15 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat
See Cook's Note: How to Cut Bars and Candies Perfectly
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Cook's Note: Storing Cookies
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Arranging and Baking the Batch
Cook's Note: A Bit About Shortenings
Cook's Note: Storing Nuts
Cook's Note: Testing for Doneness
Cook's Note: Greasing the Pan
When the Cookie Crumbles
Cook's Note: Cookie Sheets
Cook's Note: Melting Chocolate
Cook's Note: Mailing Cookies
Cook's Note: Tips for Shaping Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Cookie Presses
Cook's Note: Cooling Cookies
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Tips for Making Candy
Cook's Note: Testing a Candy Thermometer
Cook's Note: Butter Makes Better Candy
Candy-Cooking Stages
High Altitude Candy Cooking
Rocky Road Fudge Bars Frosting
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