Pecan Praline Blondies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 3 cups Brown sugar
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Butter
  • 1/3 cup Heavy cream

Found on thedomesticrebel.com

Description

Ingredients

• FOR BLONDIES:
• 1 cup (2 sticks) unsalted butter
• 2 cups brown sugar
• 2 eggs
• 1 Tbsp vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• 2 cups all-purpose flour
• FOR PRALINE ICING:
• ½ cup (1 stick) butter
• 1 cup brown sugar
• ⅓ cup heavy cream
• 2 cups powdered sugar
• 1 cup chopped pecans

Directions

• Preheat oven to 350 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray and set aside.
• To make the blondies: In a medium/large sauce pot, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool for about 5-10 minutes. After its cooled off a little, whisk in the eggs and the vanilla until combined. Lastly, whisk in the salt, baking powder and flour until a soft batter forms.
• Pour the batter into the prepared pan and spread into an even layer. Bake for approx. 19-22 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• Wipe out the sauce pot and return it to the stove. To make the praline icing: Add the butter and brown sugar to the sauce pot and bring to a boil over medium heat. Stir constantly for 2 minutes. Add in the heavy cream and bring back up to a boil. Immediately remove from the heat and cool slightly, about 10-15 minutes. Once cooled off a little bit, add in the powdered sugar. Fold in the pecans.
• Working quickly, spread the praline icing over the blondie base in an even layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.