Buttery Pecan Blondies

Shhhh....can you keep a secret? I've baked up a treat for my family for Valentine's Day and well, I've almost made myself sick with small little tasters of the end result. I am going to have to leave the house to keep from eating the whole pan of this delicious goodness.  These treats are especially good for any of you who are dessert lovers but who are not fans of chocolate (is there such an animal?), and for those of you who are chocolate lovers, I don't think you'll miss it after you try these.

Buttery Pecan Blondies with Brown Sugar Butter Frosting (adapted from Rebecca Rather)

Blondies: 

• 1 C unsalted butter, at room temp
• 3 C brown sugar, firmly packed
• 4 large eggs
• 1 Tbsp vanilla extract
• 3 C all-purpose flour
• 1 Tbsp baking powder
• 1 Tsp salt
• 2 C chopped pecans

Icing:

• 1 C unsalted butter
• 2 C brown sugar, firmly packed
• 4 C powdered sugar
• 1/3 C cream (or milk)
• 1 Tbsp vanilla extract

Blondies:

1. Preheat oven to 350F. Butter and lightly flour a 13x18 inch half-sheet pan. Using an electric mixer, beat 1 cup butter with the brown sugar on med-high speed until fluffy (about 5 minutes). Add the eggs and vanilla and beat until well combined (another 2 minutes or so). 
2. In a bowl, whisk together the dry ingredients: flour, baking powder and salt. Add the flour mixture to the butter mixture and beat on low until well incorporated. Stir in the pecans.
3. Dump into the prepared pan and spread using a spatula until the entire pan is filled. Smooth the top. Bake until the bars are set & slightly puffed & lightly browned about  20-25 minutes. Cool completely before making the icing and icing the pan of goodies.

Icing:

1. Once the blondies are cooled: In a saucepan, over medium heat, melt the butter and the brown sugar. Once the mixture is lightly bubbling, reduce heat to med-low and cook, stirring occasionally to ensure the sugar and butter completely meld together, for about 2 minutes more. Set aside.
2. Using an electric mixer, beat the powdered sugar and cream or milk and vanilla on med. speed until creamy, about 1 minute. Add the melted butter mixture to the powdered sugar mixture and beat until combined.
3. Pour over the cooled blondies and spread evenly. Let sit for about 30 minutes for the frosting to set up before cutting into squares (size of your choice).

These are a super moist, rich delicious treat that are both homey and decadent at the same time. Since they keep well, 3 days uncut in the pan or once cut, they can be wrapped and frozen for about 3 weeks, they are a great thing to make in advance of an event as a time-saver.

Happy Cooking!

sld

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