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Pecan Chocolate Blondies

Pecan Chocolate Blondies made in mini muffin pan are perfect bite sized dessert and are great as edible gifts. These are kid friendly and absolutely delicious.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Course: Dessert
Cuisine: American
Servings: 30 Blondies

Ingredients

  • 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
  • cup Shredded Coconut

Instructions

  • 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.
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