Prailine Topped Blondies

** Recipe from Read It & Eat **

• Blondies:
• * nonstick cooking spray
• * 1 c. flour, spooned and leveled
• * 1 tsp. baking powder
• * 1 tsp. kosher salt
• * 8 Tbl. (1 stick) unsalted butter
• * 1 c. packed light brown sugar
• * 1 tsp. vanilla extract
• * 2 large eggs
• 
  
• Topping:
• * 3 Tbl. packed light brown sugar
• * 2 Tb. unsalted butter
• * 1 tsp. vanilla extract
• * 1 c. powdered sugar
• * 1/2 c. chopped pecans

Heat the oven to 350. Spray an 8" square pan with cooking spray. Line pan with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides; spray the parchment with the cooking spray.  Make the blondie: In a medium bowl, whisk together the flour, baking powder, and salt.  In a medium saucepan, melt butter over med-low heat. Remove from heat & mix in brown sugar and vanilla. One at a time, mix in the eggs. Mix in flour mixture until just combined (do NOT overmix).  Spread batter into the prepared pan & bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, 25-28 min. Cool completely in the pan.
Make the praline topping: In a small saucepan, heat brown sugar & butter over med. heat, stirring occasionally, until bubbling, about 2 min. Remove from heat & whisk in vanilla, 1 Tbl. water, & powdered sugar until smooth. Spread over cooled blondies & sprinkle with pecans. Let topping set, 10-15 min.  Holding both sides of the paper overhang, lift blondies out of pan, transfer to a cutting board, and cut into 16 squares.  Store the in an airtight container at room temperature for up to 5 days.