BROWN SUGAR PECAN BLONDIES

BROWN SUGAR PECAN BLONDIES BLONDIES 1/2 cup butter 1 stick, melted 1 cup brown sugar packed 1 large egg 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1/2 cup all purpose flour 1/2 cup whole wheat flour 1/2 cup chopped pecans BROWN SUGAR FROSTING 1/2 cup packed brown sugar 1/4 cup milk 1 tablespoon butter or margarine 3/4 cup powdered sugar 1/2 cup chopped toasted pecans 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. RECIPE NOTES *I used 50% whole wheat flour, but you can use 100% all purpose or whole wheat according to your tastes if you desire.