Zucchini Blondies with Penuche Fudge Frosting
Description
Here is a delicious recipe to use all of that zucchini from your garden. These blondies are iced with a fudge-like frosting and is very rich. Penuche is an old-time New England style vanilla candy, made with brown sugar and milk or cream, making it some
Ingredients
1/2 c. unsalted butter, melted
1 c. packed brown sugar
1 large egg
1 t. vanilla extract
1/4 t. salt
1/2 t. cinnamon
1 c. all-purpose flour
1/2 c. shredded zucchini, packed
1/2 c. chopped nuts
Penuche frosting:
1/4 c. unsalted butter
1/2 c. packed brown sugar
2 T. cream, or milk
1 1/2 c. powdered sugar, sifted
Directions
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Preheat oven to 350 degrees.
Blondies:
Beat butter and brown sugar sugar together several minutes until well blended and the color lightens a little. Work out any lumps.
Beat in egg, vanilla, salt, and cinnamon. Fold in the flour, and then the zucchini and nuts. Mix just until well blended, but don't overmix.
Turn the batter out into a 9x9 inch baking pan lined with parchment with ends overlapping so it can be lifted out later. Grease the parchment paper. Smooth batter out so it is flat.
Bake about 30 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake!
Let cool a little on a rack while making the frosting. Frost bars when they are still a little bit warm.
Melt butter in a saucepan and add 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 there is a thick frosting. It will set up quickly, so pour it over the blondies and smooth out with an offset spatula before it hardens.