One bowl and a whisk – that’s all you’ll need in order to make these blondies. These chocolate chips blondies with coffee and pecans are so easy to make, and are such a great treat in the morning or in the afternoon.
Photo: Benny Gam Zo Letova
Chocolate Chips Blondies with Coffee and Pecans
For the blondies:
- 75 grams (1/3 cup) melted coconut oil
- 100 grams (1/2 cup) light brown sugar
- 75 grams (1/3 cup) sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. granulated instant coffee
- 2 tbsp. brandy
- 1/4 tsp. fine salt
- 140 grams (1 cup) all-purpose flour
- 150 grams dark chocolate chips
- 75 grams chopped pecans
- Preheat oven to 175c degrees and grease the pan.
- In a large bowl, whisk coconut oil, light brown sugar, sugar, eggs, vanilla, instant coffee, brandy and salt until mixture is smooth.
- Sift in flour and add chocolate chips and chopped pecans.
- Stir just until incorporated and additions are dispersed evenly.
- Pour the mixture into the pan, flatten the top and bake for about 20-30 minutes, or until set, golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely and cut into cubes.
- You can use any kind of nut you like instead of pecans.
- Milk or white chocolate can be used instead of dark chocolate.
- Keep the blondies in a sealed container in the refrigerator for up to a week.
- Serve at room temperature.