Coconut Pecan Blondies

I have always adored traditional German chocolate cake. My mother used to bake one for me for special occasions and for some ordinary days, too. Of course, the very best part is the frosting. I’m not even sure I need the cake. Just give me a little bowl of frosting, and I could be happy as can be.

With these blondies, we have all the components of that fantastic frosting. Pecans, coconut, brown sugar, and butter come together to make a pan full of bars very reminiscent of my childhood love. Plus, I threw in some chocolate chips for good measure.

Coconut Pecan Blondies | Bake or Break

These bars are moist and chewy and just downright delicious. They definitely fall into the quick and easy categories, too.

I so rarely bake with coconut (thanks to Quinn) that I try to revel in it when I do. I did share most of these with some of my usual taste testers, but I happily saved a few just for me.

Coconut Pecan Blondies

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 16 2-inch bars

Coconut Pecan Blondies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans, toasted
  • 3/4 cup sweetened flaked coconut
  • 1/2 cup semisweet chocolate chips

Instructions

Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang on two sides. Spray paper with cooking spray.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until blended. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.

Reduce mixer speed to low and gradually add flour mixture. Stir in pecans, coconut, and chocolate chips.

Spread batter evenly in prepared pan. Bake 22-25 minutes, or until lightly browned.

Cool completely in pan on wire rack. Use overhanging parchment paper to lift bars out of pan before cutting into bars.

http://www.bakeorbreak.com/2012/02/coconut-pecan-blondies/
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12 Comments

  1. Blog is the New Black February 21, 2012 Reply

    Oh wow, divine!

  2. anna February 22, 2012 Reply

    they look so delicious! i want one. now!

  3. mireia February 22, 2012 Reply

    So yummy!!! Thanks for always sharing such great recipes!

  4. Laura February 22, 2012 Reply

    Sounds delicious; some of my all-time favourite ingredients in here – pecans and coconut together are awesome I imagine!

  5. Deena@StayatHomeFOODIE February 22, 2012 Reply

    I ADORE coconut. As a kid, I didn’t like it at all, and now I find that every time I see flaked unsweetened coconut in the supermarket I buy a package. These look amazing!

  6. Sydney Jones February 24, 2012 Reply

    These sound insanely delicious :) I have to make them!!

  7. The Food Hunter February 28, 2012 Reply

    these sound wonderful!

  8. the whisk and the wardrobe February 29, 2012 Reply

    love the idea of coconut in blondies!

  9. Lisa Escue May 9, 2013 Reply

    I tried this recipe last night and it really didn’t work…do you think the amount of flour is correct? I cooked mine 10 minutes longer and still a goey mess. Thank you!!

  10. jennifer May 9, 2013 Reply

    Hi, Lisa. The recipe is correct. Did you use softened or melted butter? I see that I didn’t specify in the recipe, but it should be softened.

  11. Jen February 9, 2014 Reply

    What’s a good pecan substitution?
    Hubby’s allergic but I’d like to try these!

    • Author
      Jennifer McHenry February 10, 2014 Reply

      Hi, Jen. Any kind of nuts will work. If he’s allergic to all nuts, then you can leave them out completely or substitute more chocolate chips or add in some toffee bits or any other add-in you have on-hand.

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