Saturday, October 4, 2014

Blonde Brownies

This is from the Hannah Swensen Mystery Key Lime Pie.

Ingredients:
Preheat oven to 350 degrees F., rack in the middle position. 

4 one-ounce squares white chocolate (or the equivalent— ¾ cup white chocolate chips will do fine)
¾ cup butter (one-and-a-half sticks) 
1 ½ cups white (granulated) sugar 
3 beaten eggs (just whip them up in a glass with a fork) 
1 teaspoon coconut extract (or vanilla) 
1 cup flour (pack it down in the cup when you measure it) 
½ cup pecans 
½ cup coconut 
½ cup white chocolate chips (I used Ghirardelli) 

Directions:
Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. 
Spray the foil-lined pan with Pam or other nonstick cooking spray. 
Microwave the white chocolate and butter in a microwave-safe mixing bowl for one minute . 
Stir . (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) 
If it’s not melted, microwave for an additional 20 seconds and stir again. 
Repeat if necessary. 
Stir the sugar into the white chocolate mixture. 
Feel the bowl. 
If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. 
Mix in the coconut extract. 
Mix in the flour and stir just until it’s moistened. 
Put the pecans, coconut and white chocolate chips in a food processor. 
Chop them all together with the steel blade. (If you don’t have a food processor, you don’t have to buy one just for this recipe— just chop everything up as well as you can with a sharp knife.) 
Mix in the chopped ingredients, give a final stir, and spread the batter out in your prepared pan. 
Bake at 350 degrees F. for 30 minutes.

Cool the Blonde Brownies in the pan on a metal rack. 
When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. 
Put them facedown on a cutting board, peel the foil off the back, and cut them into brownie -sized pieces. 
Place the squares on a plate and dust lightly with powdered sugar. 
Jo Fluke’s Note: I developed these Blonde Brownies for Laura Levine’s party when she launched the third book in her Jaine Austen mystery series, Killer Blonde.

Fluke, Joanne (2008-02-01). Key Lime Pie Murder (Hannah Swensen Mysteries) (pp. 356-357). Kensington Publishing Corp. Kindle Edition.

No comments:

Post a Comment