Brazil Nut Blondies
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This recipe makes 40 servings
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 |
Ingredients
- 1/2 cup butter
- 1-1/4 cups packed light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1-1/4 cups all-purpose flour
- 1/4 tsp salt
- 3/4 cup chopped Brazil nuts
- 4 oz 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.)
Source : Canadian Living Magazine: January 2009
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