Zucchini Blondies with Penuche Fudge Frosting
User Reviews
3.6
Zucchini Blondies with Penuche Fudge Frosting
Description
This recipe involves melting butter and creaming it with brown sugar before incorporating egg, vanilla, salt, and cinnamon. Flour is folded in along with packed shredded zucchini and chopped nuts such as walnuts and pecans, creating a batter that bakes into moist blondies with subtle spice and texture contrasts from the nuts.
After baking, a penuche frosting made by melting butter with brown sugar and cream is boiled and mixed with sifted confectioners’ sugar, resulting in a smooth, fudge-like topping that is spread on the blondies while they are still slightly warm to allow good adhesion.
The blondies are baked in a 9x9 pan lined with parchment paper for easy removal and neat cutting. Baking time is about 30 minutes until a toothpick tests clean but still leaves the blondies moist. This combination yields a rich bar with the freshness of zucchini and the sweetness of penuche frosting.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup all-purpose flour
- 1/2 cup zucchini shredded, packed
- 1/2 cup nuts I used walnuts and pecans, chopped
penuche frosting
- 1/4 cup butter unsalted
- 1/2 cup brown sugar packed
- 2 Tbsp cream or whole milk
- 1 1/2 cups confectioners sugar sifted
Instructions
- Preheat oven to 350F. Grease a 9x9 baking pan. I line mine with parchment with long ends so I can lift it out later for neater cutting, but that's optional.
- Start with the blondies. Beat the butter and brown sugar sugar together for a couple of minutes until well blended and the color lightens a bit. Work out any sugar lumps.
- Beat in the egg, vanilla, salt, and cinnamon. Fold in the flour, and then the zucchini and nuts. Mix just until well blended, don't over-mix.
- Turn the batter into your prepared pan. Smooth it out so the surface is flat.
- Bake for about 30 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake these.
- Let cool a bit on a rack while you make the frosting. I like to frost these bars when they are still a little bit warm.
- Melt the butter in a saucepan and add the sugar and cream. Bring the mixture up to a boil, whisking continuously.
- When it comes to a boil, take it off the heat and whisk in the sugar until you have a thick frosting. It will set up quickly, so pour it over the blondies and smooth out with an offset spatula before it hardens.
- Let the frosting set up, then cut the blondies and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12blondies
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 65mg | 3% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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