How is it December already? I should be thinking about gingerbread, linzer tarts and Christmas! But instead, I am thinking of CHOCOLATE, SALT & PECANS!!! I absolutely adore these salted pecan chocolate blondie brownies! I’ve only made them dozens and dozens and dozens of times. But every time, I find myself changing something! I realized these were the best, by far. They can be made with either butter or coconut oil! ….I love making them with coconut oil! Yum!
Start by preheating the oven to 350 degrees. Grease an 8×12 inch baking pan (or a similar size) and line with parchment (I use a glass baking dish). This will make it easier to remove the blondies from the pan later on!
In the bowl of an electric mixer fitted with the paddle attachment, combine softened butter (OR coconut oil) and sugars on high speed until creamed together. If using the coconut oil, it does not have to be completely melted. But it shouldn’t be hard either. With the mixer on low, add eggs and vanilla extract. Scrap down the bowl to ensure all is incorporated. Slowly add the baking soda, salt and flour.
Fold in the pecans and 1 cup of the chocolate pieces with a spatula. Spread the blondie batter into the pan leaving a smooth top. Sprinkle the top with the remaining chocolate pieces and some more pecans.
Bake for 30 minutes, or until a toothpick comes out clean. Once you remove from the oven, sprinkle salt flakes on top. Let cool and remove from the pan by lifting the parchment paper. Cut into 12 pieces and enjoy!
- 1 cup (2 sticks) of butter (or 1 cup coconut oil) softened
- 1 cup light brown sugar
- ½ cup cane sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup pecans, roughly chopped
- 1¼ cups chocolate chips or chunks
- 1 teaspoon salt flakes
- Preheat the oven to 350 degrees. Grease an 8x12 inch baking pan and line with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter (or coconut oil) and sugars on high speed until creamed together.
- With the mixer on low, add eggs and vanilla extract. Scrap down the bowl to insure all is incorporated.
- Slowly add the baking soda, salt and flour.
- Fold in the pecans and 1 cup of the chocolate pieces with a spatula.
- Spread the blondie batter into the pan leaving a smooth top.
- Sprinkle the top with the remaining chocolate pieces and some more pecans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Once you remove from the oven, sprinkle salt flakes on top.
- Let cool and remove from the pan by lifting the parchment paper. Cut into 12 pieces.
