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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.

Prep time:
Cook time:
Servings: 25 squares
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Ingredients

Cost per serving $0.30 view details

Directions

  1. Heat oven to 350 degrees
  2. Sift together flour with baking powder and salt. Set aside.
  3. Combine sugar, egg, butter, and vanilla and beat on low speed until blended. Continue beating for about 2 minutes or until smooth.
  4. Gradually stir in flour mixture until well mixed. Do not overmix.
  5. Add in 1 cup of the pecans, the chocolate chips, the coconut, and the pineapple and stir together until everything is well blended.
  6. Spread evenly into a well-greased 9 inch square baking pan.
  7. Top with remaining pecans.
  8. Bake for 25 minutes or until edges are lightly browned and top springs back when touched in center.
  9. Cool in pan; cut into 25 squares.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 35g
Recipe makes 25 servings
Calories 144  
Calories from Fat 56 39%
Total Fat 6.4g 8%
Saturated Fat 2.87g 11%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 102mg 4%
Potassium 100mg 3%
Total Carbs 21.34g 6%
Dietary Fiber 1.3g 4%
Sugars 15.24g 10%
Protein 1.59g 3%

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