This little dessert is so easy
to make. It's a basic cookie recipe made in a pan instead of as
cookies, then cut into bars. But served with the sauce makes it
indescribable! Served warm, these little beauties will have your eyes
rolling back in your head. When I made this, they only lasted a few days
before they disappeared. Make it for company! Served in cute little
dishes, your guests will think you've been cooking all day!!
Blondie Brownies
with White Chocolate Sauce
3/4 cup sugar
3/4 cup brown sugar
1 cup butter - softened
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 12-ounce package white chocolate chips
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Combine sugars, butter and vanilla in mixer and blend until fluffy. Add eggs, one at a time, until well combined.
Add flour, salt and baking powder and mix well. Stir in white chocolate chips and pecans.
Spread mixture into prepared pan. Bake for about 30 minutes or until lightly golden and center does not jiggle. Remove from oven and allow to cool in pan on a wire rack. Cut into bars and serve with white chocolate sauce and vanilla ice cream.
White Chocolate sauce
1 can sweetened condensed milk
6 ounces chocolate chips
2 tablespoon butter
In a small saucepan, heat condensed milk until warm. Do not boil. Add white chocolate and butter and stir until creamy. Serve with White Blondie Brownies and ice cream. Sprinkle with chopped pecans.
Here's everything. Except the pecans.
Not sure where they ran off to.
Cream together the butter and sugars.
Oh yeah...and the vanilla.
Add the eggs.
Mix in the dry stuff.
Stir in the white chocolate and the pecans.
Spread into a pan and bake!
For the sauce...easy-peasy. Just
heat up the sweetened condensed
milk then add the 6 ounces of white
chocolate chips and the butter. Stir
until all creamy and delicious then
drizzle it over your cut brownies.
Don't forget the ice cream and more pecans!!!
Blondie Brownies
with White Chocolate Sauce
3/4 cup sugar
3/4 cup brown sugar
1 cup butter - softened
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 12-ounce package white chocolate chips
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Combine sugars, butter and vanilla in mixer and blend until fluffy. Add eggs, one at a time, until well combined.
Add flour, salt and baking powder and mix well. Stir in white chocolate chips and pecans.
Spread mixture into prepared pan. Bake for about 30 minutes or until lightly golden and center does not jiggle. Remove from oven and allow to cool in pan on a wire rack. Cut into bars and serve with white chocolate sauce and vanilla ice cream.
White Chocolate sauce
1 can sweetened condensed milk
6 ounces chocolate chips
2 tablespoon butter
In a small saucepan, heat condensed milk until warm. Do not boil. Add white chocolate and butter and stir until creamy. Serve with White Blondie Brownies and ice cream. Sprinkle with chopped pecans.
Here's everything. Except the pecans.
Not sure where they ran off to.
Cream together the butter and sugars.
Oh yeah...and the vanilla.
Add the eggs.
Mix in the dry stuff.
Stir in the white chocolate and the pecans.
Spread into a pan and bake!
For the sauce...easy-peasy. Just
heat up the sweetened condensed
milk then add the 6 ounces of white
chocolate chips and the butter. Stir
until all creamy and delicious then
drizzle it over your cut brownies.
Don't forget the ice cream and more pecans!!!
I'm thinking about making these and taking them to my MIL's for Easter. Should I go ahead and pour the sauce on or carry it separate? Probably won't serve it with ice cream, but I don't want to skip the sauce!
ReplyDeleteChris, go ahead and take the sauce separately. That way you can heat it back up once you get there.
ReplyDelete