Blondies are a reverse brownie or brownies without cocoa powder. I think blondies are a fantastic dessert because they remind me of eating a cookie, but in a bar format. Baking bar-style cookies are great for several reasons; first they stay fresher longer because they are not a single serving, and second they are easier to make because they bake in the oven in one batch.
You can get super creative with blondies and so in the spirit of the fall months ahead, I went with a coconut, pecan and chocolate combination. Coconut is one of my favorite add-ins with desserts because it adds moisture and tons of tropical flavor without it tasting like suntan lotion. The pecans and chocolate give it a nutty gooey crunch, sort of like a chocolate pecan pie.
This dessert is definitely a one-bowl wonder, stir it up and pour it in a pan and bake. These blondies make a nice treat in lunches or for after school snacks, and don’t forget mom – who may need a quick sweet-fix especially now that schools back in session.
1 cup dark brown sugar
2 teaspoons vanilla extract
8 tablespoons butter, melted
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans
1/2 cup sweetened coconut
1/2 cup chocolate chunks
(Makes 12 Bars)
- Preheat oven to 350 degrees. Grease an 8 x 8 square pan.
- In a large bowl, stir together sugar, egg and vanilla until combined.
- Add melted butter and stir until smooth.
- Add flour, baking powder, baking soda and salt, stir for 1 minute.
- Add pecans, coconut and chocolate and stir until combined. Pour into greased pan.
- Bake for 25-30 minutes, or until golden brown on top. Remove and let cool for 1 hour.
- Slice and serve. Enjoy!