Coconut & Pecan Blondies

TIME: 40 minutes

Serves: 9

This recipe has been adapted from a recipe by Molly at Sustained Kitchen.

Blondies are the target of a lot of complaints among food bloggers, with most bloggers seeming to agree that they are boring. Or that they need chocolate chips. Or that calling them "blonde brownies" slanders the name of fudgy chocolate brownies. 

Well, I'm here to prove all that hate wrong. Blondies are delicious in their own right and deserve a place at your dessert table. These blondies, in particular, are a complex, nutty, coconut-y, and hearty dessert bar. Eat these alongside a cup of tea, coffee, or matcha for the perfect afternoon treat!

Image by Molly at Sustained Kitchen

 Ingredients:

• 1/2 cup chopped pecans

• 1 cup coconut sugar

• 1 cup butter or margarine

• 2 eggs

• 1 1/2 cups plain flour

• 1 tbsp rice malt syrup or maple syrup

• 1 cup shredded coconut

• 3/4 tsp baking powder

• 1 tsp salt

Creating the Magic:

Image by Molly st Sustained Kitchen

1. Preheat your oven at 180 C

2. In a small pan over medium heat, toast the pecans until fragrant. Remove the pecans from the pan and set them aside.

3. Melt the butter.

   Once the butter has cooled slightly, whisk together the butter, sugar, syrup, and eggs.

4. In a separate bowl, whisk together the toasted pecans, flours, shredded coconut, baking powder, and salt. Add the butter mixture to the dry mixture and stir to combine.

5. Spread the batter evenly in a greased, 8-inch by 8-inch pan. Bake for 20-25 minutes, or until the edges are golden brown.

Enjoy!