Delicious Praline Blondies Food

BLONDIES

Steps:

• Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
• Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
• Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
• Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
• Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.

DELICIOUS PRALINE BLONDIES

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.