2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 56
- Preheat oven to 350°. Line a 13x9-
inch baking pan with parchment
paper, letting excess extend over sides
of pan. - In a medium heavy-bottomed
saucepan, melt butter over medium
heat. Cook, stirring occasionally, until
butter turns golden brown and has a
nutty aroma, 5 to 10 minutes. Pour
into a small bowl, and let cool for
5 minutes. - In a large bowl, whisk together
sugars, baking powder, and salt.
Gradually add browned butter,
whisking just until combined. Add
eggs, one at a time, whisking well after
each addition. Stir in extracts. Fold in
fl our just until combined. Fold in white
chocolate chips. Spread batter into
prepared pan.- Bake until a wooden pick inserted
in center comes out with just a few
moist crumbs, 40 to 45 minutes. Let
cool completely in pan. Using excess
parchment as handles, remove from
pan. - Spread Peppermint Frosting onto
blondie, and cut into bars. Garnish with
candy, if desired. Store in an airtight
container for up to 3 days.
Peppermint Frosting
Makes about 4 cups1 cup unsalted butter, softened
6 cups confectioners’ sugar
½ cup heavy whipping cream
½ teaspoon peppermint extract
¼ teaspoon salt- In a large bowl, beat butter with a
mixer at medium speed until smooth.
Add confectioners’ sugar, 1 cup at a time,
alternately with cream, beating until
combined and smooth. Add extract and
salt, beating until smooth and fl uff y,
about 2 minutes more. Use immediately.