I decided to try one of Paula's early recipes titled "Aunt Glennis's Blonde Brownies" this morning. The result was a wonderful rich and chewy blondie chock full of pecans and chocolate chips. This would be great served slightly warm with a scoop of ice cream and perhaps a nice maple butter sauce (a la Applebee's). The two cups of chopped pecans were a bit more than I normally like in my brownies so in future I will probably scale it back a bit or use much smaller pieces. I substituted milk chocolate chips in the recipe since I didn't have semi-sweet in the pantry after the Christmas cooking. I don't think either would be bad in this one. I'd also like to try some butterscotch chips in this recipe too.
I think you'll enjoy this one since it's fairly easy to do and turned out great.
Recipe: Paula Deen's Blonde Brownies
Summary: A rich, decadent brownie that is just perfect served with a maple sauce or ice-cream!
- 8 tblsp. butter
- 16 oz. brown sugar
- 3 eggs
- 2 cups self rising flour
- 1 tblsp. vanilla
- 2 cups chopped walnuts or pecans
- 1 cup shredded coconut (optional)
- 6 oz. semi-sweet or milk chocolate chips
- Preheat oven to 375 degrees.
- Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips.
- Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.
Adapted from The Lady & Sons Savannah Country Cookbook.
To make brown butter, place butter in saute pan and heat over medium-low heat until it turns a light, golden brown color.
Substitute Butterscotch Chips for Chocolate Chips for a different flavor profile.
Cooking time (duration): 40 min
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (General)
Copyright © Buck Bannister & Sugar Pies.
Original Recipe by .