Praline Blondie Sundaes (adapted from abc.go.com)
For the blondies:
1 3/4 c. white whole wheat flour (can also use all purpose flour)
1/2 t. baking powder
1/8 t. salt
1 1/4 c. brown sugar
3/4 c. butter
2 eggs
1 t. vanilla extract
1/2 c. chopped pecans (plus more for garnish)
1/2 c. semi sweet chocolate chips (plus more for garnish)
For the praline sauce:
3/4 c. brown sugar
1/2 c. evaporated milk
1 T. unsalted butter
1/2 t. vanilla extract
1/2 t. cinnamon
1/3 c. chopped pecans
1/8 t. salt
For serving:
Chopped pecans
Semi sweet chocolate chips
Praline sauce (recipe above)
Vanilla ice cream
For the blondies:
Preheat the oven to 375. Spray a 9X9 baking dish with cooking spray and set aside. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl, beat together the brown sugar, butter, eggs and vanilla until fluffy. Slowly add in the flour and stir until a few streaks are visible. Fold in the pecans and chocolate chips until incorporated. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.
For the praline sauce:
Combine the sugar, evaporated milk and butter in a saucepan over medium heat. Stir until the sugar is dissolved and then allow to cook for 6-8 minutes or until thickened. Remove from heat and stir in the remaining ingredients. Allow to cool slightly before serving. Note: this can be made a day or two ahead and stored in the refrigerator. Warm in the microwave or in a saucepan when ready to serve.
For serving:
Cut the brownies into 9 equal squares. Place on a microwave safe plate and warm for about 30 seconds each. Top with a scoop of vanilla ice cream and praline sauce and sprinkle with extra chopped pecans and chocolate chips.
9 servings (556 calories each serving not including vanilla ice cream) according to my calculator on loseit.com
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