I so love blondies! Blondies are basically brownies without the cocoa and contain brown sugar instead of white sugar. Brownies seem so “old hat” these days. Few people make them from scratch and you see them everywhere from PTA meetings to school bake sales to church bazaars. Blondies are not seen as often and are really easy to make. I like to experiment with the basic recipe and change it up—sometimes I’ll add walnuts and dried cherries, another time I will do a pecan extreme. This recipe was one of those “let’s see what we have leftover in the fridge” recipes. The result was serendipity—the flavors just came together nicely, with a bit of sweet, a bit of tart, and a bit of crunch.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1 egg
- 6 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 cup + 1/4 cup coarsely chopped pecans divided
- 1/2 cup white chocolate chips
- 1/2 cup shredded coconut
- 1 cup dried pineapple coarsely chopped
- Heat oven to 350 degrees
- Sift together flour with baking powder and salt. Set aside.
- Combine sugar, egg, butter, and vanilla and beat on low speed until blended. Continue beating for about 2 minutes or until smooth.
- Gradually stir in flour mixture until well mixed. Do not overmix.
- Add in 1 cup of the pecans, the chocolate chips, the coconut, and the pineapple and stir together until everything is well blended.
- Spread evenly into a well-greased 9 inch square baking pan.
- Top with remaining pecans.
- Bake for 25 minutes or until edges are lightly browned and top springs back when touched in center.
- Cool in pan; cut into 25 squares.
|Amount Per Serving||%DV|
|Serving Size 35g|
|Recipe makes 25 servings|
|Calories from Fat 56||39%|
|Total Fat 6.4g||8%|
|Saturated Fat 2.87g||11%|
|Trans Fat 0.0g|
|Total Carbs 21.34g||6%|
|Dietary Fiber 1.3g||4%|