Coconut Pecan Blondies
Chewy Coconut Pecan Blondies are an easy treat that you're going to love! With only 6 main ingredients, you can stir this recipe together in minutes with just a bowl and a spoon.
Servings: 12 servings
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
- Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper or line with foil and grease the foil very well. In a large bowl, stir together the butter and sugar until smooth.
- Add the egg and vanilla and stir to combine. Stir in the flour and salt, just until combined. Stir in the coconut and pecans. Add chocolate chips, if desired.
- Scoop the batter into the prepared pan and spread to the sides. Bake 25-28 minutes, until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges.
- Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on wire rack to finish cooling before slicing and storing in an airtight container. Enjoy!
Notes
COOK’S NOTE: This recipe can be doubled to fill a 9x13 pan. The doubled recipe will need to be baked for 40-45 minutes, until an inserted toothpick has moist crumbs. Slice into 16-24 servings.
You can make this recipe in a greased pan without any liner at all. I prefer the ease of lifting the bars from the pan by the sides of the parchment or foil and slicing 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