BROWN BUTTER FROSTED BANANA NUT BREAD BLONDIES
Recently made these. The recipe comes from "Confections from the Cody Kitchen" blog. The original recipe calls these Banana Bread Brownies, but I don't want anyone to assume there'll be chocolate involved and be disappointed. So mine are named Blondies. Be sure to use a high quality vanilla in the frosting - you will be...
Provided by Traci Coleman
Categories Other Desserts
Time 50m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees. Spray 9x13 pan with non-stick spray.
- 2. For the blondies: Beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla. Add flour and baking powder and mix until just combined. Stir in walnuts. Pour into prepared pan and bake 25-30 minutes or until wooden pick inserted comes out clean.
- 3. For the frosting: A few minutes before the blondies are done, start making the frosting. Place butter in a large saucepan. Melt butter over medium heat and bring to a boil, whisking, until the butter turns a golden brown color. Remove from heat immediately. Whisk in powdered sugar, vanilla and milk. You can add additional milk if frosting is too thick.
- 4. Pour and spread the warm frosting over the warm blondies. Allow to cool at least two hours before cutting and devouring.
BUTTER-NUT BLONDIES
Categories Cookies Mixer Egg Nut Dessert Bake Picnic Back to School Pecan Walnut Shower Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 2 dozen (2-inch) squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 350° F. Lightly grease a 9x13-inch pan. Melt the butter in a microwave-safe bowl or in a saucepan set over low heat. Remove from the heat and add the sugar, mixing until well blended. Transfer the mixture to a mixing bowl and let it cool to lukewarm.
- Add the eggs one at a time, beating well after each addition. Beat in the vinegar, vanilla, flavor (if using), baking powder and salt. Stir in the flour and nuts. Spread the batter in the prepared pan.
- Bake the blondies until the top looks shiny, 26 to 28 minutes. Don't overbake; bake just until the edges start to pull away from the sides of the pan and a sharp knife tip poked into the very center reveals sticky crumbs but not wet batter. Remove from the oven and run a knife all around the edge of the pan; this will help keep the blondies flat as they cool, by allowing the edges to settle in the pan along with the middle. Cool completely before cutting. If you prefer squares with a very smooth texture, wait 24 hours before cutting; this waiting period gives the bran in the whole wheat time to soften up.
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