Saturday, February 2, 2008

Chewy Saucepan Blondies

I've been craving dessert here for the last two weeks or so since I don't have much in the house. I found a recipe from a Land'o'Lakes butter carton in my stash(!) for these and I had way too much unsalted butter on hand. When they say chewy, they're aren't kidding. Part of it could have been my fault. My brown sugar ran out after 2 1/2 cups, so I threw in 1/2 white sugar and dumped some molasses on top. Also, I had to use my huge cassarole pan to bake them in and they barely covered the bottom. The pre-bake texture is like overcooked fudge or overr tempered chocolate. It's still similar after baking, very chewy and much thicker than a normal brownie. I actually like the texture, just not for blondies. Good caramely taste. I won't use this again though. I used up all my extra chocolate pieces that were laying around, hence the streaks. See how sad?

Chewy Saucepan Blondies

Land'o'Lakes recipe

1/2 cup unsalted butter

2 cups firmly packed brown sugar

2 eggs

1 T vanilla

2 c all-purpose flour

1/2 tsp salt

1/2 c chopped pecans (optional)

Heat oven to 350F. Melt butter in a large saucepan over med for 2-3 mins. Add brown sugar and mix well. Cool 5 mins. Stir in eggs and vanilla. Add flour and salt. Add pecans if you want.

Spread batter in a lightly greasted 13x9 baking pan. Bake 22-27 mins or until set.

Makes 36 brownies

1 comment:

Mary said...

That's too bad they didn't come out right. The swirls are pretty though!