Angie’s Blonde Brownies with Brown Sugar Frosting

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My sister and I were at it again last weekend, making spectacular blonde brownies. If you didn’t know, they are called blondies because they don’t use chocolate. Instead brown sugar makes up the majority of these sweet treats. They’re just as delicious, and they’re perfect for those of us who would rather have a chocolate-free dessert. So…how did they turn out? More after the jump!

After last week’s awesome Peanut Butter Bars with Chocolate Ganache, my amazing baker sister Angie decided that she wanted another sweet recipe, but one that didn’t rely on chocolate. After scouring through all of the yummy dessert recipes on Recipe4Living, she decided on these Blonde Brownies with Brown Sugar Frosting. We already had all of the ingredients in the house except for the pecans, and so we decided that this recipe would definitely suffice.
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Ingredients
1 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. butter (no margarine)
1 tsp. vanilla
2 eggs
1 1/2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt

Brown Sugar Frosting:
1/3 C. butter (not margarine)
2/3 C. packed brown sugar
3 Tbs. milk
2 C. powdered sugar
1/2 tsp. vanilla
1/2 C. chopped pecans
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We skipped out on the pecans since we didn’t have any, but we weren’t too bummed. This recipe seemed like it would be sweet enough and didn’t need the nuts.

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Directions

Heat oven to 350 degrees. Beat sugars, butter, vanilla, and eggs in a large bowl with electric mixer on medium speed, or mix with a wooden spoon. Beat until light and fluffy. Stir in flour, baking powder, and salt. Spread in an ungreased 13×9-inch baking dish. Bake 20-23 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Cool completely, about 45 minutes. Frost with Brown Sugar Frosting. Immediately sprinkle with pecans. Cut into 6 rows by 6 rows.

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To make frosting, melt butter in a 2 quart saucepan over very low heat. Stir in brown sugar. Cook over low heat 2 minutes. Stir constantly. Stir in milk. Cook until mixture comes to a full rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla. Mixing well using a wooden spoon after each addition. Mix until smooth and spreadable. If necessary, add more milk, a few drops at a time.

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After we made the brownies, my stomach started to growl loudly. I skipped dinner that night and ate a few blondies instead. What came to mind upon my first bite was that these little guys were super sweet, maybe even too sweet. Yes, they were still delicious, but I couldn’t eat more than two of them. I thought I actually might get a stomach ache if I ate more.

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Angie and I agreed that we would definitely make these blondies again, probably for a barbecue so that everyone could get one blondie and we wouldn’t be tempted to eat the whole batch!

Here are some more delicious blondie recipes:

Blonde Brownies
Butterscotch Brownies
Brown Sugar Brownies

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