1 cup (packed) light brown sugar
1/3 cup unsalted butter. softened
3 large eggs
2 tsp vanilla extract
1 3/4 cups ( 9 oz.) all purpose
1 1/2 tsp baking powder
3/4 tsp salt
1/3 cup water
1 cup chopped walnuts
6 oz. white chocolate, chopped into chuncks
heat the oven to 350 f.
Combine the brown sugar with the butter, eggs and vanilla in a large bowl.
Beat well with an electric mixer on high speed until creamy.
Combine the flour, baking powder and salt in a medium bowl. Pour the dry
mixture into the wet mixture along with the water and mix well with your
mixer on low speed untilcombined. Add the walnuts and white chocolate and
mix by hand. Spread the mixture into a 9×13 inch baking pan that has been
lined with a sling of aluminum foil or parchment paper(to help remove the
blondie once baked). Bake for 22 to 26 minutes or until the top has browned.
Remove from the oven and cool. When cool, slice the blondie lengthwise across
the middle, then slice down three times, creating 8 even portions.
2 tbsp unsalted butter
1/4 cup (packed) light brown sugar
2 Tbsp water
1 cup chopped pecans
Melt the butter in a medium saucepan over medium heat. Add brown sugar and water
and heat until bubbling. Add the peacans and continue stirring for 2 to 3 minutes
or until the water has cooked away. Remove the pan from the heat and continue stirring
until the sugar crystallizes on the nuts. Pour nuts out onto a plate to cool.
8 oz. (1 cup) cream cheese, softened
4 oz.(1cup) powdered sugar
4 Tbsp maple syrup
2 Tbsp unsalted butter, softened
1/4 tsp salt
Combine all the ingredients in a microwave safe medium bowl with an electric mixer on
medium speed until smooth. Heat up the sauce by zapping it in the microwave oven for
30 to 60 seconds on high until warm.
TOPPING ICE CREAM (your choice)

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