Dense, chewy blondies loaded with pecans and topped with a brown sugar glaze and chopped pecans -- the perfect holiday bar for Christmas or Thanksgiving!
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Ashley Fehr
1/2cupbutter1 stick, melted
1 1/2teaspoonsvanilla extract
1/2cupall purpose flour
1/2cupwhole wheat flour
Brown Sugar Frosting
1/2cuppacked brown sugar
1tablespoonbutter or margarine
Preheat oven to 350 degrees F. Line an 8x8" pan with tin foil and spray with non stick spray.
In a large bowl, combine melted butter and brown sugar and whisk until smooth. Add egg and whisk until combined. Add vanilla, salt, and flours and stir just until combined.
Stir in pecans and spread into prepared pan. Bake for 20-22 minutes until a toothpick inserted near the center comes out clean. Set aside.
Frosting: In a small pot, combine brown sugar and milk. Bring to a boil over medium-high heat, stirring constantly, and boil for 3-4 minutes until it comes together (it will be smooth and look like caramel). Stir in butter and powdered sugar until smooth.
Spread immediately over blondies. (If frosting firms up before you spread, you can always reheat it, or add a little more milk and try again). Sprinkle with toasted pecans.
Allow to cool to room temperature before slicing. Store in air tight container for 3-4 days or freeze for 2-3 months.
*I used 50% whole wheat flour, but you can use 100% all purpose or whole wheat according to your tastes if you desire. You don't notice the whole wheat flour!