White Chocolate Pecan Blondies with Penguin Caramel Sauce
Not all stouts are dark — not all brownies are brown? Capitalize on the unique profile of Penguin, our Blonde Stout, with this amazing white chocolate pecan blondie recipe featuring Penguin caramel sauce! Opposite Day never tasted so delicious.
Craig Radden is the Chef de Cuisine at Sartre OTR. He is a close friend of Rhinegeist, always sleeps in his chef coat, is #reallytall, and loves cooking with beer.
1 ½c All-Purpose Flour
1tsp Baking Powder
½ tsp Kosher Salt
12 tsp Soft Unsalted Butter
1 ½ c Packed Light Brown Sugar
2 Large eggs (lightly beaten)
4 tsp Vanilla Extract
6 oz White Chocolate Chips (chopped roughly)
Penguin Caramel Sauce:
1 22 oz Bomber of Penguin
¾ c Light Brown Sugar
1 teaspoon Vanilla Extract
2 teaspoons Unsalted Butter
1 c Heavy Cream
¼ teaspoon Salt
-Adjust oven rack to middle position. Heat oven to 350 degrees F. Spread nuts on large-rimmed baking sheet and bake until deep golden-brown (10-15 mins). Transfer nuts to cutting board to cool. Chop coarsely and set aside.
-While nuts are toasting, line a 13 x 9 inch baking pan with foil, leaving enough overhang to assist in lifting the blondies from the pan when finished.
-Whisk flour, baking powder, and salt together in a medium bowl. Set side.
-Whisk melted butter and brown sugar together in a medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined — do not overmix. Fold in chocolate and nuts and turn batter into prepared pan. Smooth top with rubber spatula.
-Bake until top is shiny, cracked, and light golden-brown (22-25 mins). Do not overbake. Cool on wire rack until blondies are room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Top with caramel, cut into 2-inch squares, and serve.
-pour 12 ounces of Penguin into a medium saucepan and heat to boiling. Reduce heat to a rapid simmer and cook until reduced by half. Enjoy the remainder of Penguin with them Blondies, if ya know what’s good for ya.
-Stir in the brown sugar and vanilla. Heat to boiling. Reduce heat to a rapid simmer and let the mixture cook 8-10 minutes without stirring until sauce turns a deep amber and bubbles start to grow and expand. Mixture is hot lava — be careful!
-Remove from heat and add the butter, cream, and salt. Stir carefully until fully combined. Transfer to a resealable glass storage jar and let the mixture cool to room temperature. Store in the fridge for up to two weeks.