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!
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.
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!
Pecan Blondie Bar Dunker
Yield: 24 dunkers (each dunker measuring 4x1x1/2 in.)
- 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
Preparation: Heat oven to 350 degrees F. LIne a 9x13 inch pan with parchment and lightly cover with bake spray.
- 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.
- 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.
- 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.