Saturday, June 29, 2013

Almond White Brownies with Buttermilk Glaze-Saturday Sweet

Since I posted about making your own buttermilk, I thought I should share some ways to use it.  Almond White Brownies with Buttermilk Glaze are bar cookie made eggs as the leavening giving them a brownie texture.  A hot buttermilk glaze is poured over the brownies and allowed to seep in making them almost a candy.

These are heavy with almond flavor.  If you are not an almond lover, replace the almond flavoring with vanilla and use pecans or walnuts for the nuts or leave them out.

Almond White Brownies with Buttermilk Glaze
1 c. melted butter
2 c. sugar
4 eggs,  at room temperature
2 t. almond extract
2 c.flour
1/2 c. sugar
1/4 c. buttermilk
1/4 c. butter
1/2 t. baking soda
1 t. almond extract

Combine the melted and slightly cooled butter with the sugar until well mixed.  Beat in the eggs, one at a time, beating until well combined each time.  Add the flour and mix well.  Stir in the almonds.  Pour batter into a well-greased 9x13-inch baking pan.  Bake at 350 degrees 25 to 30 minutes.  Remove from oven and let cool slightly.  While bars are baking, make the glaze.  Combine sugar, buttermilk, butter and baking soda in a medium saucepan.  Place over medium heat and, stirring, bring to a boil.  Turn heat down and boil 5 to 6 minutes until thick and syrupy.  Stir often.  Remove from heat and add almond extract.  With a fork or wooden pick poke holes all over the top of the brownies.  Pour the glaze over the top of the brownies and spread to cover evenly.  Let glaze sink in and brownies cool completely.  Cut into bars.  Makes about 36.  Keep stored in a zip-top bag so brownies do not dry out.



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