Pecan and Coconut Blondies
Ingredients
- 1 1/4 cups unsalted butter (or coconut oil + 1/2 tsp butterscotch or caramel extract for vegan)
- 2 cups spelt flour
- 2 cups coconut sugar
- 3 large eggs (or 3 flax eggs for vegan)
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
- 1 1/4 cup whole pecans, toasted
- 2 cups shredded coconut, toasted
- 1/2 cup coconut flakes
Preparation
Preheat oven to 180C and grease and line a 25cm x 25cm baking pan with parchment paper.
Melt the butter in a saucepan over medium heat and cook until golden brown. Set aside to cool.
In a large bowl, combine the melted butter and sugar.
Add the eggs and vanilla extract and beat to combine well.
Whisk in the flour, baking powder, and salt until just combined.
Fold in 1 cup of the toasted pecans and the toasted shredded coconut.
Pour the mixture into the prepared baking tray. Smooth it down with a spatula and top with the remaining pecans and coconut flakes.
Bake for 30 to 35 minutes until golden and a toothpick inserted comes out clean.
Transfer to a wire rack to cool before slicing into squares.
Tips
Brown butter is made by slowly heating butter in a saucepan until it becomes a deep amber color and smells nutty, which distinguishes blondies from brownies.
Brown sugar adds moistness, chewiness, and a rich molasses flavor to blondies.
It is better to undercook blondies rather than overcook them; trust your judgment over the clock.
