Rating: 3 stars
691 Ratings
  • 5 star values: 129
  • 4 star values: 81
  • 3 star values: 140
  • 2 star values: 245
  • 1 star values: 96


Credit: Victor Schrager

Recipe Summary test

15 mins
2 hrs 15 mins
Makes 16 blondies


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

219 calories; fat 10g; saturated fat 5g; cholesterol 45mg; sodium 171mg; protein 2g; carbohydrates 30g; sugars 23g; fiber 1g; iron 1mg; calcium 29mg.