A great alternative to a brownie that all your guests will love! The right amount of chew with a slight crunch on top. Although great by themselves, the pecan praline sauce is the perfect finishing touch. You can also serve these with a dollop of whipped cream if you are looking to go above and beyond. —Vera Stewart from her new cookbook, The VeryVera Cookbook: Occasions.
Blondies with Pecan Praline Sauce
Blondies with Pecan Praline Sauce (Yield: 48 2-inch squares)
Baking spray
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
1 (11-oz.) package butterscotch morsels
½ cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup chopped pecans
For the praline sauce
1 (14-oz.) can sweetened condensed milk
2 tbsp. Tony Chachere’s Praline Honey Ham Injectable Marinade
¾ cup pecan halves, roughly chopped (optional)
Preparation
- Preheat the oven to 350°F and prepare a (13 x 18-inch) rimmed sheet pan with baking spray.
- In a small bowl, stir together the flour, baking powder, and salt. Set aside.
- Place the butterscotch and butter in a heat-safe glass bowl. Set over a pot of hot (not boiling) water and melt the butterscotch and butter, stirring constantly. Remove from the heat and transfer the melted mixture to a large stand mixer bowl.
- Stir the brown sugar into the butterscotch mixture. Cool at room temperature for 5 minutes.
- Beat the eggs and vanilla extract into the butterscotch mixture in the bowl of a stand mixer fitted with the paddle attachment. Slowly add in the flour mixture, then add the nuts. Beat until all ingredients are fully combined.
- Spread the blondie batter into the prepared pan and bake in the oven for 20–25 minutes, or until the edges are golden brown and a knife inserted in the middle comes out mostly clean.
- Remove the pan from the oven and cool completely on a wire rack. Cut into 2-inch squares.
- To make the optional praline sauce, stir together the sweetened condensed milk and the marinade in a medium microwave-safe bowl. Heat for 2–3 minutes, or until heated through and slightly thickened. Stir well.
- Spoon over the cut blondies and top with more chopped pecans, if desired.
From The VeryVera Cookbook: Occasions by Vera Stewart. Copyright © 2023 by Vera Stewart. Reprinted by permission of Vera Stewart and Story Farm.Garden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.