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    Baklava Blondies

    10 servings

    porcje

    1 hour 50 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    Vegetable oil cooking spray, for the baking dish

    3/4 cup (150 grams) dark brown sugar

    1/2 cup (1 stick/113 grams) unsalted butter, melted and cooled

    1/3 cup (112 grams) honey

    1 teaspoon kosher salt

    1/2 teaspoon ground cinnamon

    1/2 teaspoon vanilla extract

    Zest of 1/2 lemon

    1 large egg

    1 cup (135 grams) all-purpose flour

    2 cups (280 grams) roasted, unsalted nuts (a combination of pistachios, walnuts and pecans), chopped

    Frosting:

    Unsalted pistachios, toasted and chopped, for topping

    1/4 cup (1/2 stick/56 grams) unsalted butter, softened at room temperature

    3 tablespoons (65 grams) honey

    1/2 cup powdered sugar

    Zest of 1/4 lemon plus 1 tablespoon lemon juice

    A good pinch of kosher salt

    Wskazówki

    Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

    Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.

    To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.

    Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.

    To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    498

    Tłuszcz Całkowity

    31g

    Tłuszcz Nasycony

    11g

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    55mg

    Sód

    216mg

    Węglowodany Całkowite

    53g

    Błonnik Pokarmowy

    2g

    Cukry Całkowite

    37g

    Białko

    8g

    10 servings

    porcje

    1 hour 50 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    Vegetable oil cooking spray, for the baking dish

    3/4 cup (150 grams) dark brown sugar

    1/2 cup (1 stick/113 grams) unsalted butter, melted and cooled

    1/3 cup (112 grams) honey

    1 teaspoon kosher salt

    1/2 teaspoon ground cinnamon

    1/2 teaspoon vanilla extract

    Zest of 1/2 lemon

    1 large egg

    1 cup (135 grams) all-purpose flour

    2 cups (280 grams) roasted, unsalted nuts (a combination of pistachios, walnuts and pecans), chopped

    Frosting:

    Unsalted pistachios, toasted and chopped, for topping

    1/4 cup (1/2 stick/56 grams) unsalted butter, softened at room temperature

    3 tablespoons (65 grams) honey

    1/2 cup powdered sugar

    Zest of 1/4 lemon plus 1 tablespoon lemon juice

    A good pinch of kosher salt

    Wskazówki

    1

    Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

    2

    Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.

    3

    To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.

    4

    Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.

    5

    To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.