Pecan Chocolate Blondies made in mini muffin pan are perfect bite sized dessert and are great as edible gifts.
Today’s baked treat, Pecan Chocolate Blondies, are the last of the edible gifts that I made for this week’s Bake-a-thon. This year I made fruit & nut cookies, chocolate chip Mandelbrot and these blondies to give as edible gifts. I gave them to our neighbors and I think these treats have helped me make a couple of new friends 🙂Recipe for these pecan chocolate blondies is from Dorie Greenspan’s ‘Dories Cookies’ cookbook via the Kitchn site. If you have never heard of blondies, they are the chocolate-less cousins of brownies. Actually the first time I heard of blondies was in Dorie Greenspan’s Baking: from my Home to yours cookbook. Finally got to make these this year.
The fun thing about these blondies is that they can be baked as drop cookies, or as a traditional bar cookie or in a mini muffin tin. The mini muffin tin make the perfect bite sized treats that have crispy and chewy edges. If you are a big fan of brownie edges, like me, then you would love these mini muffin blondies because they are crispy all around.Pick your favorite way to and bake these blondies. Change up the add-ins — use milk chocolate or butterscotch chips. Add walnuts or peanuts instead of pecans. But keep the coconut because they give these blondies a nice texture. I’m sure your kids and the entire family would love them. These are best eaten the day these are made, but they can be stored in an airtight container for up to 3 days.
This is part of the Bake-a-thon 2017. [inlinkz_linkup id=740397 mode=1]
Pecan Chocolate Blondies
- 8 tbsp (1 stick) Cold Unsalted Butter
- ¾ cup Light brown sugar, packed
- ¼ cup Granulated Sugar
- 1tbsp Egg replacer powder whisked in 3tbsp water (or use 1 large egg)
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ cup Pecans, toasted and coarsely chopped
- ¼ cup Semi sweet chocolate or milk chocolate, finely chopped
- 1/3 cup Shredded Coconut
- Preheat the oven to 325°F. Lightly grease a 24-cup mini-muffin pan.
- Beat the butter, brown sugar, granulated sugar and salt in a stand mixer until smooth, about 3 minutes.
- Add the egg replacer mixture (or egg) and beat until smooth and creamy. Beat in the vanilla.
- Turn off the mixer and add the flour all at once. Mix until well combined.
- Finally add in the chopped pecans, chocolate and coconut. Mix well.
- Using a small cookie scoop (or a teaspoon to make rounded spoonfuls) and place one in each mini-muffin well. Press each mound very lightly with fingertips.
- Bake until the cookies are firmly set around the edges and golden-brown in the center, about 14~16 minutes. A cake tester inserted into the center should come out clean.
- Let the pan cool for 5 minutes before turning it over onto a wire rack to cool. Repeat with the remaining dough.