I’m going start out by saying these Coconut Pecan Blondies are delicious! These whole grain blondies are my new go-to recipe which I found in Eating Well Magazine, May/June 2015 issue. These are made with whole wheat flour but all-purpose can easily be substituted if you prefer. These contain half the calories of a traditional blondie since they use less butter and 30% less sugar but believe me when I say you will never miss it. The best part is that these can be customized any way you’d like.
I brought a double batch of these into my co-workers. Some had never heard of a blondie which I described to them as being like a blondie without cocoa powder added in. Let’s just say they devoured not one but TWO pans of these over the course of their 12-hour shift. The overall consensus was that these coconut pecan blondies were and absolute success.
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1 1/2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons vanilla extract
- 3/4 cup toasted pecans, chopped
- 3/4 cup sweetened coconut flakes
- 3/4 cup chocolate chips
- Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper or foil, allowing it to slightly overhang opposite edges. Coat with cooking spray.
- Melt butter in a large saucepan over medium heat. Cook, swirling often, until fragrant and starting to brown, 4 to 5 minutes. Remove from the heat. Whisk in brown sugar; let cool for 15 minutes.
- Meanwhile, whisk flour, baking powder and salt in a medium bowl.
- Whisk eggs and vanilla into the cooled butter mixture until well combined. Add the flour mixture in two additions, gently folding until just combined. Reserve 2 tablespoons each pecans, chocolate chips and coconut; fold the remaining pecans, chocolate chips and coconut into the batter. Evenly spread the batter into the prepared pan. Sprinkle the reserved pecans, chocolate chips and coconut on top.
- Bake the blondies until light brown around the edges, 18 to 22 minutes. They will appear slightly underbaked in the center; but will firm up as they cool. Let cool completely in the pan on a wire rack, about 2 hours. To cut, grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into 24 bars.
Make Ahead Tip: Cover and store airtight for up to 3 days; freeze for up to 3 months.Try white whole-wheat flour in place of all-purpose flour in baked goods. It’s made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.For the best flavor, toast nuts before using in a recipe. To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.To Cut Perfect Bars: Grab the overhanging parchment or foil and transfer the whole batch to a cutting board, then cut into bars.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg