I just got back from New York a few weeks ago and I left feeling totally inspired. My goodness that is a busy city! I could go for an entire month and just eat my way through it. In fact, maybe one day we will! I cannot believe how much there is to do and see, and yes you may have a harder time getting your shopping done in one swipe with those smaller apartments and not being able to stockpile at the grocery store like us little town folk do, but holy options! Little Italy was the perfect example. So much good food to be bought! Anyway, I came home from our trip with our sponsor, Fisher Nuts and couldn’t wait to incorporate nuts into my food in a new way. These Maple Pecan Blondies with White Chocolate Butter Sauce are the perfect way to share my NY experience.
A few of us bloggers got to head out to New York to spend a little time with Alex Guarnaschelli at her amazingly beautiful and delicious restaurant, Butter right in the heart of New York City. I’ll be honest, she knows her stuff and I was feeling pretty darn intimidated. But that’s how I like it. I’d much rather be around someone that I know I can learn from and walk away inspired than anyone else. It helps you to grow even if you do feel a little nervous at first.
Anyway, her food was amazing. We got to ask all sorts of questions and here’s what I learned…
*She doesn’t “HATE” anything. Alex taught us that all food is delicious and wonderful, but there are a few things she wont ever have again because she’s eaten it or made it way too much. I can totally understand that. (Want to know what I DON’T hate? Her macaroni and cheese. I’m convinced she makes the best mac ever.)
*Alex has bad days too. Here’s an amazing chef who totally gets food, but even she has bad days where things just do not turn out at all. I love that. She didn’t try to puff herself up, she’s just real. If you make something that ends up tasting like dishwater, just smile and move on to something else.
*Get inspired. This was my favorite part. If Alex needs to make something (let’s say it’s Christmas dinner) and she just cannot think of anything then she will take a break and go eat food that is the total opposite of what she needs to make. In this case, you need Christmas dinner so go have a burger and don’t even think about dinner. While sitting there you relax and you’ll find your inspiration with a clear head. I totally do this all the time!
In fact, this recipe is the perfect example. I knew I wanted a holiday dessert to share with you all as my family was always big on bringing friends together with goodie plates and visits, but I could not think up anything! I was so frustrated. So, instead I decided to stop thinking about it and instead we made pizzas for dinner, sat in our jammies and played games. BING! My mind raced back to playing games with my family over the holidays and my dad bringing my mom her favorite maple butter blonde brownie and ice cream as a treat. That’s what I would make! A yummy brownie and ice cream combo with a totally drool worthy butter sauce!
This brownie is actually made with toasted pecan butter and white chocolate maple butter sauce. Sweet mercy it is good! I think Alex would even like it! Or at least I hope that she would!
Are Pecans Good For You?
Pecans are high in healthy unsaturated fat and just a handful a day can lower “bad” cholesterol.
Pecans are loaded with vitamins and minerals including, vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc.
How Long Will Blondies Keep?
You can store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge.
You can also freeze up to 3 months.
What Makes Blondies Dry and Crumbly?
Often times dry and crumbly brownies are a result of over-baking.
The edges should just start to be turning golden, and the middle will still seem very soft and underdone and that is when you should pull ’em out.
Maple Pecan Blondies with White Chocolate Butter Sauce
Maple Pecan Blondies with White Chocolate Butter Sauce
- 2 cups Fisher pecans, toasted
- 1/4 teaspoon salt
- 1/2 cup pecan butter
- 1/2 cup unsalted butter, softened
- 1 tablespoon real maple syrup
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups flour
- 1 1/2 cups white chocolate chips
White Chocolate Butter Sauce
- 3/4 cup butter
- 1/2 cup maple syrup
- 1 1/2 cups sugar
- 1/2 cup white chocolate, not chips but baking melts or baking chocolate
- In a blender or food processor, puree the pecans until smooth, if they begin to separate and become too oily let it sit and cool then continue processing. This could take a couple of minutes.
For the brownies
- Preheat the oven to 350 degrees.
- Line a 9x13" baking pan with foil and lightly spray with nonstick spray.
- In the bowl of a standing mixer, mix the butter, pecan butter and sugars for 30 seconds.
- Add the maple syrup, eggs, and vanilla.
- Mix again to combine.
- In a separate bowl, mix the dry ingredients with a whisk and then add to the wet ingredients.
- Mix to combine and then fold in the white chocolate chips.
- Bake for 25-30 minutes, tenting with foil the last 10 minutes.
For the sauce
- In a sauce pan over medium heat, add the butter, sugar, and maple syrup.
- In a microwave safe bowl, melt the white chocolate in 20 second intervals, stirring between.
- Add to the butter mixture and whisk quickly.
- To serve, place a mound of ice cream on a warm brownie and pour the sauce over the top.