Delicious Praline Blondies Recipes
DELICIOUS PRALINE BLONDIES
Rich and sinfully sweet with crunchy pecans, butter and brown sugar. They are fantastic!
Provided by Anita Hoffman @scent4U
Categories Cookies
Number Of Ingredients 13
Steps:
- In a medium-large saucepan, melt the butter over medium-low heat. Stir in the brown sugar until combined. Let cool about 5 to 10 minutes.
- After it is 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 is formed.
- Pour batter into a greased 9 X 13 inch baking pan and spread into an even layer. Bake at 350 degrees for 19 to 22 minutes. Cool completely.
- Wipe out the sauce pot and return it to the stove.
- PRALING FROSTING: Add the butter and brown sugar to the sauce pot and bring to a boil ov,er medium heat. Stir constantly for 2 minutes.. Add in the heavy cream and bring back up to a boil. Immediately remove from heat and cool slightly, about 10 to 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 easy layer. Refrigerate for at least 2 hours to set the icing before cutting into bars.
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- 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 it's 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.
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- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper. In a large mixing bowl, stir together the butter, sugar, maple syrup, and vanilla extract until smooth. Add the egg and whisk until smooth again. Add the salt and flour. Stir just until combined. Pour the batter into the parchment lined pan.
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