WHITE CHOCOLATE AND PECAN BLONDIES
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
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.
ALMOST-FAMOUS MAPLE-BUTTER BLONDIES
When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 9 blondies
Number Of Ingredients 15
Steps:
- Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
- Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
- Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
- Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
WHITE CHOCOLATE PECAN BLONDIES W/ MAPLE SAUCE
Attention White Chocolate Lovers!!! Here's a delicious dessert for you. I adapted it from White Chocolate Walnut Blondies with Maple Butter Sauce by The Country Cook on TastyKitchen.com Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore,...
Provided by Robynne Glenn
Categories Other Sauces
Time 45m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In a medium bowl, sift together flour, salt & baking powder. Set aside.
- 3. In another large mixing bowl, mix melted butter with brown sugar until well-blended. Add in beaten eggs and vanilla. Stir well.
- 4. Slowly add flour mixture to butter, sugar and egg mixture. Stir thoroughly but do not overmix your batter. Fold in white chocolate chips. Batter will be thick.
- 5. Spray pan with nonstick cooking spray, then pour batter into 9 x 13 baking pan. Bake for about 25-30 minutes (until a toothpick inserted comes out clean).
- 6. For the sauce: Melt butter in a medium sauce pan over medium heat (do not allow butter to burn). Then add heavy cream, maple syrup and corn syrup. Allow this mixture to simmer over medium heat for about 20-30 minutes. Wait for the mixture to reduce and thicken. Do not let it boil, just a nice bubbly simmer. Stir it occasionally. Once it has reduced by about a 1/3, it's ready.
- 7. To serve: you can heat up blondie on a cast iron skillet and serve with a scoop of vanilla bean ice cream or you can just heat a slice of blondie on a plate in your microwave for about 25 seconds. Add a scoop of ice cream on top then pour the warm maple sauce on top and sprinkle with chopped pecans.
- 8. The Country Cook recommends doubling the sauce, and I must agree after having tried it. YUM! Also, she suggests lowering oven temperature to 325 degrees F. if using a glass pan.
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