Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.

Step 2

Place the chopped pecans on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are lightly golden and fragrant. Set aside to cool.

Step 3

In a mixing bowl, sift the flour and add the baking powder, and salt.

Step 4

In a Stand-Mixer bowl combine the butter, sugar, brown sugar, and vanilla extract.  Beat on medium speed until smooth and well-mixed, about 2 minutes.

Step 5

Carefully add the flour mixture, beaten egg, and cold milk and beat until creamy.  Remove the mixer bowl from the mixer, and fold in the white morsels and toasted pecans.

Step 6

Spread the Blondie batter evenly into the prepared baking dish. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.

Step 7

Allow the blondies to cool in the pan for 10-15 minutes before slicing into squares.

Step 8

While Blondie is in the oven, combine the softened cream cheese, maple syrup, whole milk, and salt into the cleaned stand-mixer bowl.  Beat on high until very creamy.

Step 9

To Serve: In a small cast iron skillet, melt 1 pat of butter until sizzling.  Drop a Blondie square into the sizzling butter.  Top with a scoop of vanilla ice cream and drizzle with a generous portion of the Maple Cream Cheese Sauce.  Sprinkle with extra, toasted pecans.