Praline-Topped Blondies

praline-blondies
Photo by Victor Schrager
Praline-Topped Blondies 2.9 691 5 1
Rating
Read Reviews
  • Makes 16 blondies
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 219 calories
    • Calories 93 calories from fat
    • Fat 10 g
    • Sat Fat 5 g
    • Cholesterol 45 mg
    • Sodium 171 mg
    • Protein 2 g
    • Carbohydrate 30 g
    • Sugar 23 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 29 mg

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, 25 to 28 minutes. Cool completely in the pan.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. 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 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.

Ingredients

  1. Check Blondies:
  2. Check nonstick cooking spray
  3. Check 1 cup all-purpose flour, spooned and leveled
  4. Check 1 teaspoon baking powder
  5. Check 1 teaspoon kosher salt
  6. Check 8 tablespoons (1 stick) unsalted butter
  7. Check 1 cup packed light brown sugar
  8. Check 1 teaspoon pure vanilla extract
  9. Check 2 large eggs
  10. Check Topping:
  11. Check 3 tablespoons packed light brown sugar
  12. Check 2 tablespoons unsalted butter
  13. Check 1 teaspoon vanilla
  14. Check 1 cup confectioners’ sugar
  15. Check 1/2 cup chopped pecans

Directions

  1. 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.
  2. Make the blondie: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. 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).
  4. Spread the batter into the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 25 to 28 minutes. Cool completely in the pan.
  5. 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. Spread over the cooled blondies and sprinkle with the pecans. Let the topping set, 10 to 15 minutes.
  6. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Store the blondies in an airtight container at room temperature for up to 5 days.