PECAN BLONDIES RECIPE FOR BAILEYS BROWNIES - OLIVEMAGAZINE
Take your blondies up a notch and top with a white chocolate Baileys ganache to give them a boozy, festive boost
Provided by Edd Kimber
Categories Vegetarian
Total Time 2 hours 15 minutes
Number Of Ingredients 15
Steps:
- Heat the oven to 120C/fan 100C/gas 1/2. Put the white chocolate onto a rimmed non-stick baking tray and bake for 1 -11/2 hours or until a rich caramel colour. While baking, the chocolate needs to be stirred every 10-15 minutes to prevent it catching on the baking tray and burning. Make sure you give the chocolate a really good stir and scrape it off the bottom of the tray each time. The chocolate will go a little grainy during baking but will become smooth and creamy when stirred. Sprinkle with sea salt and pour onto a new baking-paper-lined tray to set.
- Heat the oven to 180C/fan 160C/gas 4. For the blondies, butter and line a deep 20cm square cake tin. Put the eggs and sugar into a large bowl, and whisk together using electric beaters for 3 minutes or until thick and fluffy. Mix in the melted butter. Add the remaining ingredients and stir together until just combined. Scrape the blondie batter into the prepared tin and spread into an even layer. Bake for 35-40 minutes or until the top is starting to brown slightly and has just set. Remove from the oven and cool.
- To make the ganache, roughly chop the caramelised white chocolate and put into a bowl. Put the cream and Baileys into a small pan, and bring to a simmer. Pour the cream mixture over the chocolate and put aside for 1 minute before stirring together to form a smooth ganache. If it’s not fully dissolved give it a whizz with a hand blender. Pour this over the blondie and spread into an even layer. Before the ganache sets, put the pecans and edible gold powder into a small bowl and toss to evenly coat the pecans. Scatter the gold pecans over the ganache in an even layer. Chill until the ganache is set and the blondie has fully cooled, then cut into squares. These blondies will keep for 3-4 days in a sealed container.
Nutrition Facts : Calories 570 calories, FatContent 36 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fibre, ProteinContent 7 grams protein, SodiumContent 0 milligram of sodium
COCONUT PECAN BLONDIES RECIPE: HOW TO MAKE IT
Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 16 brownies.
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 194 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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