This summer, Little Lawyer wants to perfect her dessert making technique instead of her sleeping until noon technique, or her eating chicken nuggets and pop tarts until she blows up technique. She originally wanted to hone her infamous "I'm SOOOO Bored!!!" summer battle cry, but I quickly suggested the 'make desserts yourself every week over summer break' thing before she could think of something worse.
She picks what she wants to make. She makes 'em. We eat 'em. Deliciousness ensues.
This time, she chose Blondies with a frosting. How awesome is that?!?! These turned out wonderful with just the right amount of contrast with a drier blondie and a sweet, creamy brown sugar frosting.
Cream the butter and sugar together until oh-so-fluffy.
Then blend in the brown sugar, eggs and vanilla.
Gradually add the flour a little at a time until it's all in there.
Add the baking powder and salt.
Spread batter evenly into an ungreased 13x9 baking dish.
Bake for 18-20 minutes and remove to cool completely.
For the frosting, melt brown sugar and butter in a small saucepan. Cook on low for about 2 minutes, stirring all the while.
When all melted together, stir in the half-n-half and let it come to a rolling boil.
Remove from the heat and gradually stir in the powdered sugar until incorporated.
Add vanilla and mix well until spreadable and smooth. You can add a smidge or two more of half-n-half if the mixture is too thick.
Spread frosting over cooled blondies. Sprinkle with your choice of nuts - I had chopped pecans on hand.
Cut into squares and enjoy!
Blondies with Brown Sugar Frosting
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla
1-1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1/3 cup butter
2/3 cup packed brown sugar
3 tbsp half-n-half
2 cups powdered sugar
1 tsp vanilla
1/2 cup chopped nuts (optional)
Heat oven to 350. In a large bowl, cream butter and sugar together. Beat in the brown sugar, vanilla and eggs until light and fluffy. Gradually add flour, baking powder and salt. Spread mixture evenly into an ungreased 13x9 pan. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Cool completely.
In saucepan, melt the butter and brown sugar over low heat, stirring constantly for about 2 minutes. Stir in half-n-half and cook until mixture comes to a rolling boil. Remove from heat and gradually whisk in the powdered sugar, mixing well after each addition. Whisk in vanilla and stir until smooth and spreadable.
Spread frosting over blondies. If using nuts, sprinkle the frosting immediately after spreading while still warm. Cut blondies into squares for serving (or hide the pan from your family and keep these babies all to yourself!)