Coconut Pecan Blondies

After posting an oatmeal raisin cookie recipe, a peanut butter cookie recipe, and now a blondie recipe, this blog is beginning to look like a refuge for underappreciated desserts. 

Blondies are the target of a lot of complaints among food bloggers, with most bloggers seeming to agree that they are boring. Or that they need chocolate chips. Or that calling them "blonde brownies" slanders the name of fudgy chocolate brownies. 

Well, I'm here to prove all that hate wrong. Blondies are delicious in their own right and deserve a place at your dessert table. These blondies, in particular, are a complex, nutty, coconut-y and hearty dessert bar. Eat these alongside a cup of tea, coffee or matcha for the perfect afternoon treat!

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Makes: about 9 blondies

Time: 40 minutes

Ingredients

• 1/2 cup chopped pecans

• 1 cup (2 sticks) butter

• 1 cup sugar

• 1 tablespoon molasses

• 2 eggs

• 1 cup all-purpose flour

• 1/2 cup white whole wheat flour

• 1 cup unsweetened shredded coconut

• 1 teaspoon salt

• 3/4 teaspoon baking powder

Methods

1. In a small skillet over medium heat, toast the pecans until fragrant. Remove the pecans from the skillet and set aside.

2. In the same skillet, add the butter over medium heat. Cook, stirring occasionally until the butter gets a bit foamy and brown flecks form on the bottom of the pan. Transfer the browned butter to a bowl and set aside.

3. Once the butter has cooled slightly, whisk together the butter, sugar, molasses and eggs.

4. In a separate bowl, whisk together the toasted pecans, flours, shredded coconut, baking powder and salt. Add the butter mixture to the dry mixture and stir to combine.

5. Spread the batter evenly in a greased, 8-inch by 8-inch pan. Bake for 20-25 minutes, or until the edges are golden brown. Eat up!

Sustainability Tips

• Butter: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan options, but please keep in mind that I have not tested vegan butter in this recipe.

• Eggs: Local eggs are pretty easy to find in most regions. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use. You can also replace the egg with a flax egg (2 tablespoons flaxseed meal mixed with 3 tablespoons of water) for a vegan egg replacement.

• Flour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. That means that they're held to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.