White Chocolate And Pecan Brownies Food

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LEMON-WHITE CHOCOLATE BROWNIES



Lemon-White Chocolate Brownies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 16 to 24 brownies

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 cup granulated sugar
2/3 cup fresh lemon juice (from 4 to 5 lemons)
1/4 cup all-purpose flour
Confectioners' sugar, for dusting
Yellow candies, for decorating

Steps:

  • Make the brownie layer: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan.
  • Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes.
  • Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan.
  • Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies.

WHITE BROWNIES



White Brownies image

Geneva Mayer of Olney, Illinois uses white chocolate and vanilla chips to give traditional brownies a delicious twist. "These moist chewy snacks will satisfy even the most avid chocolate lover," she promises.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 4 dozen.

Number Of Ingredients 10

6 ounces white baking chocolate, chopped
1 cup butter, cubed
6 eggs
3 cups sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 package (10 to 12 ounces) vanilla or white chips
1 cup chopped pecans

Steps:

  • In a double boiler or microwave, melt chocolate and butter; cool for 20 minutes. , Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored, about 4 minutes. Gradually beat in melted chocolate and vanilla. Combine flour, baking powder and salt; gradually add to chocolate mixture. Stir in chips and pecans., Pour into a greased 15x10x1-in. baking pan. Bake 40-45 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 172 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 86mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

WHITE CHOCOLATE BLONDIES



White Chocolate Blondies image

These bars have become an office favorite -- they are naughty but OH SO NICE!

Provided by Jenn Rochon

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
½ cup butter, softened
1 ¼ cups all-purpose flour
2 eggs
¾ teaspoon salt
⅓ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
  • In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
  • Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 35.2 g, Cholesterol 55.3 mg, Fat 19.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 233.3 mg, Sugar 24 g

WHITE CHOCOLATE AND PECAN BROWNIES



White Chocolate and Pecan Brownies image

Categories     Chocolate     Nut     Dessert     Bake     Super Bowl     Pecan     Winter     Bon Appétit

Yield Makes about 32

Number Of Ingredients 9

3 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup firmly packed golden brown sugar
1/2 cup sugar
3 large eggs
3/4 cup all purpose flour
6 ounces white chocolate, cut into 3/4-inch pieces
1 cup coarsely chopped pecans
Powdered sugar

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.

COCONUT PECAN BLONDIES



Coconut Pecan Blondies image

Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 brownies.

Number Of Ingredients 10

1 egg
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup coarsely chopped pecans, toasted
2/3 cup sweetened shredded coconut
4 ounces white baking chocolate, coarsely chopped

Steps:

  • In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 194 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

WHITE CHOCOLATE AND PECAN BLONDIES



White Chocolate and Pecan Blondies image

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

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

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.

CHOCOLATE PECAN BROWNIES



Chocolate Pecan Brownies image

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

3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 (12 ounce) package semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
1/2 cup pecans or 1/2 cup walnuts

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.

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