Brazil Nut Blondies
22 people added this to their Recipe Box
Servings: 40 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 93 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 37 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| folate | 5% |
Suggested Recipes
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1/2 cup (125 mL) butter
1-1/4 cups (300 mL) packed light brown sugar
2 eggs
2 tsp (10 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chopped Brazil nuts
4 oz (125 g) bittersweet chocolate, coarsely chopped
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In separate bowl, combine flour with sa< stir in 1/2 cup (125 mL) of the nuts and half of the chocolate. Stir into butter mixture in 2 additions.
Spread in parchment paper–lined 8-inch (2 L) square metal cake pan. Sprinkle with remaining chopped nuts and chocolate.
Bake in 325°F (160°C) oven just until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack.
Cut into squares. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 days or freeze for up to 2 weeks.)
In separate bowl, combine flour with sa< stir in 1/2 cup (125 mL) of the nuts and half of the chocolate. Stir into butter mixture in 2 additions.
Spread in parchment paper–lined 8-inch (2 L) square metal cake pan. Sprinkle with remaining chopped nuts and chocolate.
Bake in 325°F (160°C) oven just until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack.
Cut into squares. (Make-ahead: Store layered between waxed paper in airtight container for up to 2 days or freeze for up to 2 weeks.)
Tags:
Cookies-Bars-Squares; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Bake; Make-Ahead;
Source
Canadian Living Magazine: January 2009
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