Maple Frosted Walnut White Chocolate Blondies

Maple Frosted Walnut White Chocolate Blondies
((Printed Version))

10 tablespoons unsalted butter, room temperature
1 cup walnuts, divided
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
6 ounces chopped white chocolate (or white chocolate chips)

(Frosting: see below)

Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with foil and then grease the foil.  Pulse half of the walnuts in a food processor until they are finely chopped (but not over chopped).  Whisk the finely chopped nuts, flour, baking powder, baking soda and salt in a bowl.  Set aside.

Beat the 10 tablespoons of butter until soft.  Add the brown sugar and mix for about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Scrape down the bowl and then beat in the vanilla.  Gradually beat in the dry ingredients just until incorporated.

Roughly chop the remaining 1/2 cup of walnuts and fold those, along with the white chocolate chips, into the batter.

Spread the batter into the prepared pan and bake for about 25-30 minutes.

Cool completely on a wire rack.

For the Frosting:
Beat 3 tablespoons unsalted, room temperature butter
Add 2 cups powdered sugar
Add 1 1/2 teaspoons maple extract
Small pinch of salt
Add enough milk (or heavy cream) until you've reached your desired consistency.

Spread on the blondies and top with an additional 1/4 cup finely chopped walnuts.



Linked to: Sweet as Sugar Cookies, A Well-Seasoned Life, Gooseberry Patch