There are a number of totally solid recipes in this little handmade book. But one last one stands out.
Pecan Blondies with Browned Butter Frosting–submitted by Colleen Dell
| 1 C White Sugar | 1/2 C Brown Sugar |
| 1/2 C Butter, softened | 1 tsp Vanilla |
| 2 Eggs | 1 1/2 C Flour |
| 1tsp baking powder | 1/2 tsp Salt |
| 1/2 C Pecans, chopped |
Preheat oven to 350 F. Grease a 9×13 pan. In large bowl beat sugars and butter until light and fluffy. Add vanilla and eggs; blend well. Add in flour, salt and baking powder. Mix well. Stir in pecans. Spread in greased pan and bake for 23-33 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
(Note, I would mix the flour, salt and baking powder to their own bowl and wisk for a second to combine before adding to the wet ingredients. It really does allow you to mix the blondie batter for less time. I don’t personally think you need to work the batter that much. No dry spots, of course, but you’re not making seitan.)
For the frosting….
| 2 Tbsp Butter | 2 C Powdered Sugar |
| 1/2 tsp Vanilla | 2-4 Tbsp Milk |
| Handful of Pecan bits |
Heat butter in a medium saucepan over moderate heat until golden brown. Remove from heat. Stir in sugar, vanilla and 2 tbsp of milk. If you want to thin the frosting slowly add the additional milk. Spread over cooled bars and sprinkle with pecan bits.
I mean, what else is there to say? Maybe substitute cream cheese frosting? I girl can dream.