Wednesday, March 16, 2011

Praline-Topped Blondies

Do I even need to explain why I wanted to try these. I mean just look at the title. Praline and Blondie in one? Um, yes please. I'm from the south, and down here, making pralines (pronounced prah-leens in the south) is an art form. I don't make them, but I sure can eat one! These blondies were super easy to make, and even easier to eat. Try them today!

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

  • Topping:
  • 3 Tbsp packed light brown sugar
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup confectioners’ sugar
  • 1/2 cup chopped pecans

1. Heat the oven to 350°F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper, 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 blondies 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.


  1. These look so yummy! I never have much luck making blondies, always end up gloopy, maybe I shall give your version a try, thanks for sharing!

  2. These look really good. Thanks for sharing!

  3. Those pictures alone are *scrumptious*!!! Bookmarking this recipe for sure!! Thanks linking up to A Marvelous Mess!!

  4. I wanted to let you know that I featured you on my blog, if you would like to see the post and grab a button you can go here:

  5. oh my... what a delicious looking recipe! This look divine! :) I just found your blog and it looks great. Your recipes are fab. I am your newest follower. Thanks for sharing!
    Humble Homemaking
    P.s. I have a weekly weekend party so feel free to hook up anything if you want. :)

  6. yum! made these and they are super easy and yummy!