Enjoy the rich flavors of pecan-studded cake fingers topped with luscious brown butter icing. These treats are ideal for satisfying your sweet tooth while also impressing your guests.
Ingredients: 1 cup pecans, finely chopped. 1 cup all-purpose flour. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1/2 teaspoon vanilla extract. For Brown Butter Icing:. 4 tablespoons unsalted butter. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract.
Instructions: Warm the oven up to 350F 175C and line an 8-inch square baking pan with parchment paper, leaving two sides of the paper that hang over the sides. Mix the flour, baking powder, and salt together in a bowl with a whisk. Add the chopped pecans and mix them in. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Press the dough into the baking pan so that it's spread out evenly. Put it in the oven and bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let the cake cool all the way down on a wire rack inside the pan. Heat the butter in a saucepan over medium-low heat until it melts. Stir the butter around a few times as it cooks until it turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Mix the powdered sugar, browned butter, milk, and vanilla extract in a bowl with a whisk until the mixture is smooth and creamy. Using the extra pieces of parchment paper, lift the cake out of the pan once it's cool. Cover the whole thing with the brown butter icing. Wait for the frosting to harden before cutting the cake into bars that are about the size of a finger. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 25 minutes
les nepalais de lapcha
