"These brown butter carrot cake blondies come together in one bowl, and are soo soft and chewy. Top them off with the smoothest cream cheese frosting and a sprinkle of chopped pecans."
Brown Butter Carrot Cake Blondies with Cream Cheese Frosting
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A Note from Feedfeed
Carrot cake baked into blondies? Say what! You'll want to make these throughout the Easter season. Delicately seasoned blondie batter is studded with shredded carrots, top with a perfectly tangy and smooth cream cheese frosting. Try not to eat them all in one sitting!
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- Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 9
Recipe Card
Blondie Ingredients
ingredients
- 1/2 cup (1 stick) plus 2 tablespoons salted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup shredded carrot
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
Frosting Ingredients
ingredients
- 3 ounces cream cheese, softened
- 6 tablespoons salted butter
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Garnish Ingredients
ingredients
- chopped pecans
Method
Step 1
Preheat oven to 350 degrees and grease/flour an 8x8 inch pan. (Or line with lightly greased parchment paper.) Set aside.
Step 2
To make blondies, melt butter in a sauce pan on medium high. Stir consistently until It foams up and the liquid underneath turns a dark caramel color.
Step 3
Add this to a large bowl, then stir in the brown sugar and vanilla extract. Stir in the egg and shredded carrot.
Step 4
Incorporate the flour, baking powder and cinnamon until just combined.
Step 5
Evenly spread batter into your prepared pan and place in the oven to bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Set pan on a wire rack to cool completely before frosting.
Step 7
To make the frosting, mix together the softened butter, cream cheese, and vanilla extract. Add in the powdered sugar and continue to mix until smooth.
Step 8
You can leave your blondies in the pan or remove them before frosting. Garnish with chopped pecans. Use a sharp knife to slice into 8 squares. Enjoy! (Keep refrigerated.)