The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.
- Portion size 48 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Brown Sugar Cream Cheese Icing:
Butter Pecans:
Method
Butter Pecans: In bowl, stir together pecans, brown sugar and butter; spread on parchment paper–lined rimmed baking sheet. Bake in 375°F (190°C) oven until browned and bubbly, about 10 minutes. Stir gently while still warm; set aside to cool. Break up any pieces that stick together.
Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Fold in pecans. Scrape into parchment paper– lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 35 minutes. Let cool completely in pan.
Brown Sugar Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and brown sugar until smooth. Spread over blondies; let stand at room temperature until set, about 30 minutes. Lift out onto cutting board; cut into squares. (Make-ahead: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.)
Nutritional facts per square: about
- Fibre 1 g
- Sodium 65 mg
- Sugars 15 g
- Protein 2 g
- Calories 166.0
- Total fat 9 g
- Potassium 47 mg
- Cholesterol 31 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 6.0
