SOUTHERNLIVING.COM / FEBRUARY 20 1993Brown Butter-Caramel Blondies
ACTIVE 40 MIN. - TOTAL 1 HOUR, 50 MIN.
MAKES 32|
CARAMEL
1 1 ⁄ 2 cups granulated sugar
1 ⁄ 4 cup light corn syrup
1 ⁄ 4 cup water
1 ⁄ 2 cup heavy cream
3 Tbsp. unsalted butter, softened
1 ⁄ 4 tsp. salt
BLONDIES
Baking spray with flour
1 1 ⁄ 2 cups unsalted butter
4 large eggs
2 1 ⁄ 2 cups packed light brown sugar
1 tsp. vanilla extract
3 1 ⁄ 2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3 ⁄ 4 cup chopped walnuts, divided
1 (4-oz.) semisweet chocolate bar,
chopped, divided
- Prepare the Caramel: Bring granulated
sugar, corn syrup, and water to a boil in
a medium saucepan over medium-high.
Boil, undisturbed, until mixture turns
amber in color, about 10 minutes. Remove
from heat; carefully stir in cream, butter,
and salt until smooth. Cool until slightly
thickened, about 30 minutes. - Prepare the Blondies: Preheat oven to
350°F. Coat a 13- x 9-inch baking pan with
baking spray with flour. Melt butter in a
medium saucepan over medium, swirling
occasionally, until butter browns and has
a nutty aroma, about 10 minutes. Transfer
to a large bowl; cool slightly, about 30
minutes. Whisk eggs, brown sugar, and
vanilla into brown butter until shiny, about
30 seconds. Stir together flour, baking
powder, and salt in a separate bowl until
combined. Gradually add flour mixture,
(^1) ⁄ 2 cup of the walnuts, and 2 ounces of the
chocolate to brown butter-egg mixture,
stirring until combined. Spoon half of the
batter into prepared pan. Bake 10 minutes.
- Remove pan from oven; drizzle with
1 cup cooled Caramel. Spoon remaining
batter over top. Sprinkle with remaining
(^1) ⁄ 4 cup walnuts and 2 ounces chocolate.
Return to oven; bake at 350°F until mixture
is golden and set, about 25 minutes. Cool
completely in pan, about 1 hour. Slice into
32 bars. Drizzle with remaining Caramel
just before serving.
Cappuccino Swirl Bars
ACTIVE 15 MIN. - TOTAL 45 MIN., PLUS
4 HOURS CHILLING
MAKES 32|
CRUST
Baking spray with flour
3 cups chocolate wafer cookie
crumbs (from 2 [9-oz.] pkg.
chocolate wafer cookies,
such as Nabisco Famous)
1 ⁄ 2 cup butter, melted
1 ⁄ 3 cup granulated sugar
1 Tbsp. instant espresso granules
1 large egg white, lightly beaten
FILLING
3 (8-oz.) pkg. cream cheese, softened
1 1 ⁄ 3 cups granulated sugar
1 cup heavy cream, divided
2 Tbsp. instant espresso granules
1 Tbsp. unsweetened cocoa
GARNISH
Chocolate-covered espresso beans,
chopped
- Prepare the Crust: Preheat oven to
325°F. Coat a 13- x 9-inch baking pan with
baking spray with flour. Stir together cookie
crumbs, melted butter, sugar, espresso
granules, and egg white in a large bowl
until combined. Firmly press mixture into
bottom of prepared pan. Bake in preheated
oven until Crust is set, about 14 minutes.
Cool completely, about 30 minutes. - Prepare the Filling: Beat cream cheese
and sugar in a stand mixer fitted with a
paddle attachment on medium-high
speed until smooth and creamy, about
3 minutes. Reduce speed to low; beat in(^3) ⁄ 4 cup of the heavy cream. Increase speed
to high; beat until stiff peaks form, about
2 minutes. Transfer 2 cups of the cream
cheese mixture to a medium bowl; set
aside. Dollop remaining 3 cups cream
cheese mixture over cooled Crust.
- Place remaining^1 ⁄^4 cup heavy cream in
a small microwavable bowl; microwave on
HIGH until just warm, about 20 seconds.
Stir in espresso granules and cocoa until
dissolved. Place in freezer; cool 10 minutes.
Beat cooled mixture into reserved cream
cheese mixture in bowl on medium speed
until smooth and thickened, about 1 minute.
Dollop over cream cheese mixture in Crust.
Using a spoon, swirl espresso-cream
cheese and plain cream cheese mixtures
together to edges of Crust. - Cover and refrigerate until very cold, at
least 4 hours. Slice into 32 bars. Garnish
bars with chopped chocolate-covered
espresso beans.
Peanut Butter-Fudge Bars
ACTIVE 15 MIN. - TOTAL 3 HOURS
MAKES 32|Baking spray with flour
1 (18^3 ⁄ 4 -oz.) pkg. brownie mix (such
as Ghirardelli)
1 (10-oz.) pkg. peanut butter chips
(about 1^3 ⁄ 4 cups)
1 (14-oz.) can sweetened condensed
milk
1 ⁄ 2 cup creamy peanut butter
1 tsp. vanilla extract
Pinch of salt
1 1 ⁄ 2 cups semisweet chocolate chips
3 ⁄ 4 cup heavy cream
1 ⁄ 2 cup roasted salted peanuts,
chopped- Preheat oven to 350°F. Spray a 13- x
9-inch baking pan with baking spray with
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