Monday, August 17, 2009
Blond Brownies With Chocolate Chips and Butterscotch Frosting
I've been making bars again.
Seriously though, you don't even need the hand mixer for these. It makes a reasonably small batch as well, so you won't feel compelled to finish the tray before bedtime...and if you do, what the hell it was only 1/3 cup of butter.
The frosting is very, very sweet. I needed more powdered sugar than the recipe called for to make it spread, which may have accounted for that. It is almost like candy that forms a hard, sugary crust and goes all "squishy-schunchy" against the teeth. Oh, you know what I mean...like when you over-cook fudge and it gets a little granular but is still good enough to eat an entire pound of because you don't want to waste. Is it just me, or does not-quite-perfect fudge always taste better eaten standing over the sink at two in the morning?
From that bloody Pillsbury Butter Cookie Book from the 50's that is the only thing standing between me and my size four jeans which just allllll....most button (OK, I have to lie down and suck in my gut, but that's still almost).
You Will Need:
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoons salt
1/3 cup butter
1 cup packed brown sugar
1 unbeaten egg
1 egg yolk
1 teaspoon vanilla
1/2 cup chocolate chips
(Frosting recipe follows below)
Preheat the oven to 350 degrees F. Grease an 8x8 inch pan. Sift together flour, baking powder and salt. Set aside. In a saucepan, melt the butter and sugar. Remove from heat. Stir in the eggs and vanilla and mix well. Gradually add the dry ingredients stirring well to combine. Spread in pan and spread chips on top. Bake 25-30 minutes. Cool completely in pan.
In sauce pan combine 2 tablespoons butter with 1/4 cup brown sugar and 2 tablespoons milk. Bring to a boil over medium heat and cook 2 minutes. Remove from heat and blend in 3/4 cup sifted confectioner's sugar (I needed more) and 1/2 teaspoon vanilla extract. Thin with milk if needed. Spread on blondies.