🥥 Coconut Pecan Blondies Recipe

Spread the love

Coconut Pecan Blondies Recipe :-These buttery brown sugar Coconut Blondies incorporate a generous amount of pecans, resulting in a dessert that can be held in one’s hand and serves as an excellent snack or dessert for a gathering when it is served warm and topped with ice cream that is cool.

🥥 Coconut Pecan Blondies Recipe

Ingredients  :

  • ½ cup butter, melted melted
  • 1 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup all-purpose flour*
  • ¼ teaspoon kosher salt
  • 1 cup shredded coconut
  • ¾ cup chopped pecans
  • ½ cup semi-sweet chocolate chips OPTIONAL

*Gluten-Free Alternative

  • ⅔ cup brown rice flour
  • 4 tablespoons tapioca flour
  • 3 tablespoons potato starch


Instructions :

A temperature of 350 degrees Fahrenheit should be preheated in the oven, as this is the recommended setting. It is recommended that a pan with a diameter of 8 inches be lined with parchment paper or foil, and that the foil be greased in a very thorough manner.


This is because the pan will cook more evenly. This is due to the fact that the pan cooking will be more uniform. It is essential that the butter and sugar be combined in a large basin and stirred until they are completely absorbed into one another. This will ensure that the results are as good as possible.


In a separate dish, whisk the egg and vanilla extract together at the same time. This will allow you to combine the two components. It is essential to combine the flour and salt by stirring them together in order to guarantee that they are properly integrated into the liquid mixture.


Coconut and pecans should be combined throughout the entirety of the mixture, as this is the suggested method. You might choose to include chocolate chips in the dish, which is one of the possibilities that are open to you today.


A spoon should be used to pour the batter into the pan that has been prepared, and after that, the batter should be spread out to the sides of the cake. The cake should be baked for twenty-five to twenty-eight minutes, or until moist crumbs are visible on a toothpick that has been placed into the centre of the cake.


This is the recommended baking time. To achieve the best possible results, it is suggested that the edges of the blondies be stained with a light brown colour. This will allow for the most optimal effects.


The brownies should be allowed to cool for at least twenty minutes in the pan before being removed from the pan using the aluminium foil or parchment paper and placed on a wire rack to complete the cooling process. This should be done before the brownies are removed from the pan.


After this stage is accomplished, the brownies should be cut into slices and then placed in a container that completely shuts out any air that may be present. Have a wonderful time for yourself!


Coconut Pecan Blondies :


Set the oven temperature to 350 degrees. A pan with a diameter of 8 inches should be lined with parchment paper or foil, and the foil should be greased very thoroughly. Butter and sugar should be mixed together in a large bowl until they are completely smooth.

Combine the egg and vanilla extract by stirring them together. Mix in the flour and salt until they are completely incorporated. The coconut and pecans should be mixed in. If you so choose, you can add chocolate chips.

The batter should be scooped into the pan that has been prepared and distributed to the sides. Bake for 25 to 28 minutes, or until a toothpick which has been inserted reveals moist crumbs. For optimal results, the margins of the blondies should have a light brown colour.

Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on a wire rack to finish cooling before slicing and storing in an airtight container.



Notes :

It is important to note that this recipe can be doubled in order to fill a 9×13 pan. A toothpick that has been placed into the doubled recipe should have moist crumbs on it after it has been baked for forty to forty-five minutes. Cut the mixture into 16–24 portions.

In a skillet that has been greased, you can create this dish without using any kind of liner at all. In my opinion, the most convenient method is to remove the bars from the pan by using the sides of the parchment or foil, and then to slice them outside of the pan.


Nutrition :

  • Calories: 267kcal
  • Carbohydrates: 31g
  • Protein: 2g
  • Fat: 16g
  • Saturated Fat: 8g
  • Trans Fat: 1g
  • Cholesterol: 34mg
  • Sodium: 146mg
  • Potassium: 97mg
  • Fiber: 1g
  • Sugar: 21g
  • Vitamin A: 260IU
  • Vitamin C: 1mg
  • Calcium: 27mg
  • Iron: 1mg



Leave a Comment