Praline Blondies

Last week I was on the hunt for unique recipes to make for the cookie reception after our church choir concerts on Sunday (yesterday). And since the treats were going to be on a cookie buffet, I wanted them to be just small little bites.

This recipe is from Real Simple's 50 Best Holiday Cookie Recipes. I love blondies and praline so I was really hoping it would be a winner. Turns out it was and each little square was gobbled down quickly.

These turned out so well I just might make them again. Afterall, I only got one small piece from this batch and that just wasn't enough for me!

Blondies:

nonstick cooking spray
1 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs

Topping:
3 tablespoons packed light brown sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1 cup confectioners’ sugar
1/2 cup chopped pecans

a few tablespoons of milk, if needed

Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides; spray the parchment with the cooking spray.

Make the blondie: In a medium bowl, whisk together the flour, baking powder, and salt.
In a medium saucepan, melt the butter over medium-low heat. Remove from heat and mix in the brown sugar and vanilla. One at a time, mix in the eggs; mix in the flour mixture until just combined (do not overmix).

Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Cool completely in the pan. You can put the pan in the fridge to hurry the cooling process along.

Make the praline topping: In a small saucepan, heat the brown sugar and butter over medium heat, stirring occasionally, until bubbling, about 2 minutes. Remove from heat and whisk in the vanilla, 1 tablespoon of water, and confectioners’ sugar until smooth. If mixture is clumpy that means you cooked the sugar too long (what happened to me) so add milk, 1 tablespoon at a time, and whisk really well until smooth. Spread over the cooled blondies and sprinkle with the pecans. Let the topping set, 10 to 15 minutes.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into squares. Store the blondies in an airtight container at room temperature for up to 5 days.