Food for the Gods

Food for the Gods created by fawn512

blonde brownie for christmas treats

Ready In:
50mins
Yields:
Units:

ingredients

directions

  • Combine butter, sugar, corn syrup, vanilla and eggs. Mix well.
  • Sift dry ingredients, toss in nuts and dates until well coated.
  • Fold into wet ingredients.
  • NOTE: Freeze or chill the dates for easy chopping.
  • Bake 325ºF for 40-45 min in a 7x11 pan lined w/ foil.
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@fawn512
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@fawn512
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"blonde brownie for christmas treats"

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  1. Angelica D.
    My mom has been requesting for me to make this for her. She has always loved her goddaughter's recipe but she lives in CA now. On Christmas however, she came back with wrapped food for the gods and it was all my mom could talk about for weeks! Finally, I decided to try to make it! I made this last night, the only thing I did was cut back on sugar- instead of 1 c, i used 3/4. My mom looooved it! She asked me to make more but the next time, to put more dates and more walnuts! Awesome recipe, thank you so much for Sharing!
  2. rpcpunzal
    can i double the recipe and still bake in a 7x11 pan?
  3. Virginia Carlota-Gi
    Tried this than my old recipe and my husband loved it. Definitely will use this recipe from now on, so easy to make and it just turned out delicious. Thanks. Can't attach a picture since my family didn't stop till it's all gone, sorry.
  4. bornaglutton
    I adapted this recipe to suit my tastes and to more closely resemble the food for the gods I ate at a cafe/bakery in Intramuros, Manila. I used a combination of cashews, walnuts, and pistachios in place of just walnuts and a combination of dates, golden raisins, dried cranberries, and dried mangoes in place of just dates. I also swapped honey for the corn syrup because I prefer the flavor of honey. The bars came out sweet, chewy, and moist with a buttery aroma and a lovely medley of colors and flavors that recalls another Filipino sweet, halo halo. Next time I will include half a teaspoon of cinnamon or pumpkin pie spice and soak the raisins in Filipino dark rum before adding them to the batter. Note that these bars come out very sticky (especially with my honey substitution), so I suggest lining the bottom of the pan with parchment paper.
  5. bornaglutton
    I adapted this recipe to suit my tastes and to more closely resemble the food for the gods I ate at a cafe/bakery in Intramuros, Manila. I used a combination of cashews, walnuts, and pistachios in place of just walnuts and a combination of dates, golden raisins, dried cranberries, and dried mangoes in place of just dates. I also swapped honey for the corn syrup because I prefer the flavor of honey. The bars came out sweet, chewy, and moist with a buttery aroma and a lovely medley of colors and flavors that recalls another Filipino sweet, halo halo. Next time I will include half a teaspoon of cinnamon or pumpkin pie spice and soak the raisins in Filipino dark rum before adding them to the batter. Note that these bars come out very sticky (especially with my honey substitution), so I suggest lining the bottom of the pan with parchment paper.
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