Wednesday, January 22 2014, 07:30 PM MST
Maple Walnut Blondie Brownie
(KUTV) Chef Gary from Applebee's is in the kitchen with a blonde brownie recipe in honor of National Blonde Brownie Day.
As Aired on January 22, 2014
Recipe Courtesy Chef Gary, Applebee's
For the Blonde Brownies:
10 tablespoons unsalted butter, at room temperature,
1 cup walnut pieces (separated ½ cup - ½ cup)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 tablespoons vanilla extract
6 ounces white chocolate chip morsels
Pam spray (as needed.)
For the Topping:
1/3 cup maple syrup
6 tablespoons unsalted butter
1/4 cup heavy cream
Vanilla ice cream, for serving
1/2 cup walnut pieces
Preheat the oven to 350 degrees F. Line a 13 X 9 inch baking pan with foil, leaving an overhang on two sides; coat foil with pam spray. Pulse 1/2 cup walnuts in a food processor until almost fine (do not over process). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 - 35 minutes. Cool slightly on a rack.
Meanwhile, make the topping:
Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture lightly boils and thickens, stirring frequently, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
After letting blondies cool for 10 minutes use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.