Maple Pecan Blondie Torte with Maple Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cup Brown sugar, packed
  • 4 tsp Maple extract
  • 4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans
  • 1/3 cup Praline pecans

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/2 cup Butter
  • 1 8 oz. package Cream cheese, reduced fat
  • 2 tbsp Milk

Found on thegoldlininggirl.com

Description

Ingredients

• 1½ c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1½ c. packed brown sugar
• ¾ c. unsalted butter, melted and cooled
• 2 large eggs
• 2 tsp. maple extract
• 1 c. chopped pecans
• 1 - 8 oz. package reduced-fat cream cheese, softened
• ½ c. butter, softened
• 4 c. powdered sugar
• 1 tsp. vanilla
• 2 tsp. maple extract
• 2-3 tbsp. milk
• ⅓ c. praline pecans, optional garnish

Directions

• In a large bowl, whisk together flour, baking powder, and salt.
• In a medium bowl, whisk together brown sugar, butter, eggs, and maple extract.
• Fold the wet ingredients into the dry ingredients, mixing until just combined.
• Fold in the pecans being careful not to overmix. The mixture will be quite thick.
• Line a 9x13-inch pan with several sheets of foil, allowing it to overhang the edges. Spray with cooking spray.
• Spread batter evenly into the bottom of the pan.
• Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, the top is shiny and crackled, and a toothpick inserted near the center comes out clean.
• Cool completely in pan on a wire rack.
• Carefully lift the blondies out of the pan with the foil edges.
• In a large mixing bowl, beat cream cheese and butter until fluffy.
• Add powdered sugar and extracts, beating until combined.
• Add 1 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
• Beat for 3-4 minutes, or until light and fluffy.
• To assemble torte, cut the tray of blondies horizontally into 3 large pieces. They will each be approximately 9x4 inches.
• On a serving platter, carefully lift out and place one of the brownie pieces.
• Spread about 1 c. frosting onto the blondie layer.
• Carefully top with a second layer of blondie, and second layer of frosting. Repeat for third layer.
• Refrigerate for about 2 hours to firm the torte before slicing and serving.
• Garnish with praline pecans, if desired. DEVOUR.