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For the Blondies:
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Preheat oven to 350 F. Grease a 9-inch baking dish with non-stick cooking spray or butter and set aside.
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In a medium bowl, whisk together the flour, baking powder and salt; set aside.
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With an electric mixer, beat together the butter and sugar on high speed until light and fluffy. Beat in the egg and vanilla until well combined. Stir in the flour mixture just until combined. Stir in the candy pieces.
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Spread batter into prepared baking dish and bake for 20 minutes or until a knife comes out clean when inserted into the center; do not over-bake. Set aside to cool and prepare frosting.
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For the frosting:
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To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly. When butter turns to an amber/light brown color, remove from heat immediately. You should be able to smell the deeper more caramel flavor of the butter. Chill the browned butter for an hour.
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When brown butter is chilled, put it into a medium sized bowl and beat it with an electric mixer on high speed until light and creamy.
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Slowly add the remaining frosting ingredients alternating 1/3 of sugar, 1/2 of milk, 1/3 of sugar, remaining 1/2 of milk and remaining 1/3 of sugar. Turn up the speed and mix until the frosting is light and creamy. Spread over cooled blondies.
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Store blondies in refrigerator but bring to room temperature before serving.
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Frosting adapted from Southern Living Magazine.
