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.