Maple Blondies

3/4 c. butter, softened

2 c. packed brown sugar

4 eggs

2 tsp. vanilla

2 c. flour

2 tsp. baking powder

1 tsp. salt

1 1/2 c. chopped pecans 

Maple Cream Sauce:

1 c. maple syrup 

2 Tbs. butter

1/4 c. evaporated milk or cream

(I like to double the sauce or half the blondies)

Vanilla ice cream and chopped pecans.

In a mixing bowl cream butter and brown sugar. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture. Stir in pecans. Spread into a 9x13" pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool.

For sauce, combine syrup and butter in a saucepan. Bring to a boil; cook and stir for 3 minutes. Remove from heat; stir in the milk.

Cut blondies into squares. Place on plates with a scoop of ice cream. Top with maple sauce and sprinkle with pecans.