Cooking with Paula Deen_-_November 2019

2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 56

1. Preheat oven to 350°. Line a 13x9-
   inch baking pan with parchment
   paper, letting excess extend over sides
   of pan.


2. 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.


3. 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.

4. 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.


5. 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 cups

1 cup unsalted butter, softened

6 cups confectioners’ sugar

½ cup heavy whipping cream

½ teaspoon peppermint extract

¼ teaspoon salt

1. 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.