This is another super yummy family favorite recipe I discovered in an old Taste of Home magazine - it's also located on their website.
These brownies are soooo delicious! They have a rich almost butterscotchie flavor and stay moist for several days. They're fabulous without out the topping and are out of this world with it. The topping's also great by itself on ice cream. Here's the recipe so you can enjoy them to.
Blond Brownies a la ModeIngredients:
3/4 cup butter, softened
2 cups packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups chopped pecans
Maple Cream Sauce:
1 cup maple syrup
2 tablespoons butter
1/4 cup evaporated milk
Vanilla ice cream and chopped pecans
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pecans.
- Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. ( I usually have to bake these for 38 minutes. You don't want to under-bake these or they turn out gooey.) Cool on a wire rack.
- For the sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from the heat; stir in milk. Cut brownies into squares; cut in half if desired.
- Place on dessert plates with a scoop of ice cream. Top with sauce; sprinkle with pecans. Yield: 20 servings.