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!

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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.

Comments

  1. Greg says

    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

  2. Mimi903 says

    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

  3. Máire says

    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

  4. says

    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

  5. Adi says

    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!

  6. Sandi says

    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

  7. says

    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

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