Blonde brownies (with frosting, no less!) were by far the most coveted dessert in my college sorority; we’d often hoard the bars in anticipation of an especially late study session. One of my roommates notoriously broke into the house freezer late one night in search of these addictive treats. These days, I make them for a cold race day or picnic, as they pack well and are always greeted with just as much relish as they were way back when.
Heat the oven to 350°F. Set out an ungreased 9-by-13-inch baking pan. To make the brownies, cream the butter and sugar. Add the eggs and vanilla and beat until light and fluffy. In a medium bowl, stir the flour, baking powder, and salt. Add this dry mixture one third at a time to the bowl, mixing each time until just combined. Fold in the nuts by hand. Spread the batter evenly into the baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool. To make the frosting, melt the butter in a medium saucepan over low heat. Add the brown sugar and stir constantly for about 2 minutes, until smooth. Add the milk and bring the frosting to a rolling boil. Remove from the heat and add the vanilla. Gradually stir in the powdered sugar and beat to spreading consistency. Spread the frosting over the cooled brownies. Slice into 2-inch squares.blonde brownies
Ingredients
Instructions
1 Comment
Ann Boreson
November 3, 2017 at 7:58 pmBlond Brownies! Yum! I will have to make them again. Thank you for the recipe!