Pecan Blondie Dunkers

These pecan blondie dunkers are a long and thin version of a blondie bar. I baked and cut them to a dunking-shape, because that’s how I like to eat them—dunked in coffee!

Pecan Blondie Bars via Bakers Royale

Along with that it’s also based on a browned butter blondie recipe with pecans and chocolate chips as add-ins.

As many of you know, my husband is also a food blogger, so when the two of us are in the kitchen together preparing two separate things it can get chaotic sometimes. Along with that if we don’t plan it right, there’s a battle for the oven, that’s usually followed by who gets the camera first. GRRR.

I know food blogger problems.

Pecan Blondie Bars from Bakers Royale

But what might be worse than the two things described above is when we run the oven for hours on end on a 90 degree day. You can imagine how that can turn our tiny home into a sweat box. Given that, get ready for some no-bake desserts next week!

Until then grab your cup of coffee or milk and let’s get dunk’n with these Pecan Blondie Dunkers!

Print
Print
this recipe
Save
Save
to recipe box

Pecan Blondie Bar Dunker

Yield: 24 dunkers (each dunker measuring 4x1x1/2 in.)

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, cut into tablespoon sizes
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulate sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Diamond of California Chopped Pecans
  • 1 cup chocolate chips

 

Directions:

Preparation: Heat oven to 350 degrees F. LIne a 9x13 inch pan with parchment and lightly cover with bake spray.

  1. Whisk together flour, baking soda and salt in a bowl; set aside. Place butter in skillet over medium high heat and cook until slightly brown and nutty in aroma, about 4 minutes. Remove from heat and set aside for 10 minutes to cool slightly, then add both sugars and whisk to combine. Add in eggs and vanilla whisk to combine. Gradually add in flour and using a sturdy spatula or a wooden spoon fold until combined.
  2. Spread batter into pan and bake at 350 degrees F for 30-35 minutes or until tooth pick inserted in the middle comes out clean. Transfer to a wire rack to cool before cutting.

NOTES:

  • To make these thicker use a 9x9 pan and increase the bake time to 40-45 minutes.
  • If pecans and chocolate chips are not your preference, swap those add-ins for ones that are.

Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.

    Pin It

44 Responses to “Pecan Blondie Dunkers”

  1. #
    1
    Thalia @ butter and brioche — July 29, 2014 @ 7:24 pm

    wow i am so craving a pecan blondie right now.. these look divine! definitely perfect for when my afternoon sugar cravings hit.. yum.

    Reply

  2. #
    2
    Tieghan Gerard — July 29, 2014 @ 7:40 pm

    Yaa for dunkers!! These would be so perfect with a cold glass of milk!

    Reply

  3. #
    3
    Belinda@themoonblushbaker — July 29, 2014 @ 10:02 pm

    That topping is insane! I am big dipper myself :) and I certainly will be looking into making this.

    Reply

  4. #
    4
    Jessica @ Sweet Menu — July 29, 2014 @ 10:15 pm

    Wow! The first photo of these really blew me away. They look absolutely gorgeous! So chunky and loaded with so much good stuff. Will have to try!

    Reply

  5. #
    5
    Todd — July 29, 2014 @ 10:53 pm

    Game changing!!!! You know me and my coffee….

    Reply

  6. #
    6
    Bri | Bites of Bri — July 30, 2014 @ 2:00 am

    These are such great dunkers! I love blondies so much and these are gorgeous so WIN! Pinned.

    Reply

  7. #
    7
    shashi @ runninsrilankan — July 30, 2014 @ 3:52 am

    YUM! If only my screen was a scratch and taste! These look totally delish!

    Reply

  8. #
    8
    Greg — July 30, 2014 @ 4:33 am

    Looking forward to making this one. My wife loves blondies. Usually, blondies do not have chocolate chips in them, unless it is a separate add-in. Still will taste good.

    BTW – When clipping into Evernote, the recipe comes up as “Brown Butter Blondie Bar”. Not your problem, just wanted you to know. I don’t know how Evernote picks the titles.

    Reply

  9. #
    9
    Kate @ Diethood — July 30, 2014 @ 4:48 am

    You have combined several of my favorite things! What.a.BEAUTY!

    Reply

  10. #
    10
    Maria — July 30, 2014 @ 5:09 am

    My kind of treat!

    Reply

  11. #
    11
    Jenny Flake — July 30, 2014 @ 5:14 am

    These are so fun! The kids would love them!!

    Reply

  12. #
    12
    Julie @ Table for Two — July 30, 2014 @ 5:16 am

    I’m pretty obsessed with these – the photos are making me want to lick the screen!!

    Reply

  13. #
    13
    Heather Christo — July 30, 2014 @ 6:06 am

    gah- these look soooo good Naomi!!

    Reply

  14. #
    14
    marla — July 30, 2014 @ 6:48 am

    Yesssssss. Love these bars & want the entire pan now!

    Reply

  15. #
    15
    Tracy | PeanutButter and Onion — July 30, 2014 @ 7:46 am

    Lady, you have the best idea’s! I’m drooling over here!

    Reply

  16. #
    16
    saltandserenity — July 30, 2014 @ 7:52 am

    Looks like you beat him to the oven and camera! Beautiful images. I am excited to try these. I never met a Blondie I did not love.

    Reply

  17. #
    17
    Jessica @ www.caretakerskitchen.com — July 30, 2014 @ 9:03 am

    Any idea how well these keep? They look like they’d make great Christmas gifts (would have to ship them).

    Reply

  18. #
    18
    Thea @ Baking Magique — July 30, 2014 @ 10:05 am

    Oh! They look so good! I need to make a gluten free version of these… :)

    Reply

  19. #
    19
    Mimi903 — July 30, 2014 @ 11:13 am

    These are amazing especially for us dunkers! I introduced my grandchildren to dunking; right down to dunking pizza crust in ice cold iced tea!

    Reply

  20. #
    20
    Dannii @ Hungry Healthy Happy — July 30, 2014 @ 11:39 am

    These sound amazing. I am obsessed with anything with pecans in it.

    Reply

  21. #
    21
    Katrina @ Warm Vanilla Sugar — July 30, 2014 @ 12:58 pm

    Dunkers are the best!! I love this recipe :)

    Reply

  22. #
    22

    These sound heavenly!! I love your Dunkers idea; I need to try making some!

    Reply

  23. #
    23
    Máire — July 30, 2014 @ 1:27 pm

    Made these today and oh my goodness they are divine! The smell wafting from the oven as they baked was enough to tell me that this recipe is a keeper. Can’t wait to dunk them in my morning coffee!

    Reply

    • Naomi replied: — August 2nd, 2014 @ 7:14 am

      Hi Maire- So glad to hear you enjoyed them as much as I did! :) thanks for letting me know.

      Reply

  24. #
    24
    Medha @ Whisk & Shout — July 30, 2014 @ 2:25 pm

    What a great idea! I’m obsessed with pecans and love the idea of them in blondies!

    Reply

  25. #
    25
    Aimee @ Simple Bites — July 30, 2014 @ 4:23 pm

    That is the cutest picture of you two battling it out in the kitchen. Lol.

    If the end result is these dunkers, then I’d say you’re the winner!

    Reply

  26. #
    26
    Gaby — July 30, 2014 @ 4:52 pm

    Totally delicious – I’m craving these right now!

    Reply

  27. #
    27
    Alyssa {Cake, Crust, and Sugar Dust} — July 30, 2014 @ 7:32 pm

    Mmmm these dunkers would make me drink more milk that I have in years! With that thin cut shape I think I’d gladly eat a million :) Classic food blogger problems by the way…I can’t imagine how chaotic that would get! But also how delicious it would be :)

    Reply

  28. #
    28
    Megan {Country Cleaver} — July 30, 2014 @ 7:38 pm

    I’d dip these in just about anything! YUM!

    Reply

  29. #
    29
    Adi — July 31, 2014 @ 4:32 am

    I stumbled across your blog, saw this recipe, and knew I had to make these for a cottage getaway this weekend. I was surprised that they’re more of a biscotti-esque texture than a soft and chewy blondie bar. Or did I do something wrong? Highly likely…

    Reply

    • Naomi replied: — August 2nd, 2014 @ 7:12 am

      Hi Adi- to answer your question, no they shouldn’t be the texture if biscotti. They are not cake-soft like some blondies, they are almost border on a chewy chocolate chip cookie texture

      Reply

      • Adi replied: — August 6th, 2014 @ 6:27 am

        Thanks! I’m going to have to try again. They were still tasty despite not being chewy. Round two, here we go!

  30. #
    30
    marcie — July 31, 2014 @ 6:21 am

    I love that these blondies are dunking style, and the combination sounds delicious!

    Reply

  31. #
    31
    Sophia @ NY Foodgasm — July 31, 2014 @ 7:53 am

    Absolutely gorgeous!

    Reply

  32. #
    32
    Lauren — July 31, 2014 @ 8:01 am

    Mmmm…. these dunkers…. looking good!

    Reply

  33. #
    33
    Denise | Sweet Peas & Saffron — July 31, 2014 @ 8:42 pm

    You are a genius! I bet coffee-dunked blondies are just amazing :) Love these!

    Reply

  34. #
    34
    Tara | Deliciously Declassified — August 1, 2014 @ 4:30 am

    These look awesome! I’m always looking for a good excuse to have cookies for breakfast :)

    Reply

  35. #
    35
    Jennie @themessybakerblog — August 1, 2014 @ 4:49 am

    I want to dunk these in everything!

    Reply

  36. #
    36
    Laura (Tutti Dolci) — August 1, 2014 @ 3:40 pm

    Love these dunkers, you had me at brown butter!

    Reply

  37. #
    37
    Hetal — August 4, 2014 @ 1:27 pm

    Ohh I might dunk these in some affogato for perfect summertime treat! These look delicious :-)

    Reply

  38. #
    38
    Brandon @ Kitchen Konfidence — August 4, 2014 @ 2:07 pm

    I looooove a good dunker and these look AWESOME!

    Reply

  39. #
    39
    Sandi — August 7, 2014 @ 3:30 pm

    The recipe doesn’t indicate at what point pecans and chocolate chips are added . My assumption is after the flour is added.Did I miss something in the recipe?

    Reply

  40. #
    40
    jessie — August 7, 2014 @ 8:46 pm

    Where do the pecans come in? lol I don’t know if I read it wrong but I didn’t notice there was a direction as to when to add the pecans.

    Reply

  41. #
    41
    Margot greene — August 11, 2014 @ 7:29 pm

    When do you add the nuts and chocolate.

    Reply

Leave a Comment





Current ye@r *