Recipes so good it oughta' be a sin!


Friday, January 8, 2010

Paula Deen's Blonde Brownies

One of my favorite gifts this year was a copy of Paula Deen's very first cookbook from the Lady & Sons Restaurant in Savannah. My friends Sandy & Jeff presented it to me this past week during our "After Christmas Dinner" at Firebird's here in Tucson.

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!

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.
  2. Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips.
  3. Bake in greased and floured 9x13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Quick Notes

To make brown butter, place butter in saute pan and heat over medium-low heat until it turns a light, golden brown color.

Variations

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 Paula Deen.




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