I’ve been in the mood for something buttery lately…something that I don’t normally bake.? After all, there’s no such thing as too much butter, right? I hit the mother load going through a PDF file cookbook I have on my hard drive…this is the first of a few recipes I’ll be trying out.? These are so doggone good…if you like butter, you’ll love these, no doubt about it.
Blond Brownies with Brown Sugar Frosting
For the Brownies:
1 cup granulated sugar
? cup packed brown sugar
? cup butter (do not use margarine), softened
1 teaspoon vanilla
1? cups Gold Medal? all-purpose flour
1 teaspoon baking powder
? teaspoon salt
For the Frosting:
1/3 cup butter (do not use margarine)
2/3 cup packed brown sugar
3 tablespoons milk
2 cups powdered sugar
? teaspoon vanilla
? cup chopped pecans
? Preheat oven to 350?F.
?In large bowl, beat granulated sugar, ? cup brown sugar, ? cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium
speed, or mix with spoon, until light and fluffy.
?Stir in flour, baking powder and salt.
?In ungreased 13×9-inch pan, spread batter evenly.
?Bake 20 to 23 minutes or until golden brown and cake tester?inserted in center comes out clean. Cool completely,
about 45 minutes.
In 2-quart saucepan, melt 1/3 cup butter over low heat.? Stir in 2/3 cup brown sugar; cook over low heat 2 minutes,
stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in
powdered sugar and vanilla, mixing well with?a whisk?after each addition, until smooth and spreadable. If necessary,
add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans.
Stacey’s Notes:? I made a double batch of the brownies (but not of the icing) because I love thicker brownies.? I baked them for 40 minutes, and they came out perfectly.
The icing is divine…it would be really good on anything with cinnamon, soft pumpkin raisin cookies come to mind. It does set up quickly though, so if you’re going to top it
with nuts or anything, do it fast.