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Pecan Blondie Dunkers

July 29, 2014 By Naomi Robinson | Bakers Royale 45 Comments

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!

Pecan Blondie Bar Dunker

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

Diamond of California Chopped Pecans

  • 1 cup chocolate chips
  •  

Instructions

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

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.

© Naomi Robinson | Bakers Royale
Category: Bars and Cookie Bars

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

Filed Under: Bars and Cookie Bars, Sweet

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Comments

  1. Thalia @ butter and brioche says

    July 29, 2014 at 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.

  2. Tieghan Gerard says

    July 29, 2014 at 7:40 pm

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

  3. [email protected] says

    July 29, 2014 at 10:02 pm

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

  4. Jessica @ Sweet Menu says

    July 29, 2014 at 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!

  5. Todd says

    July 29, 2014 at 10:53 pm

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

  6. Bri | Bites of Bri says

    July 30, 2014 at 2:00 am

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

  7. shashi @ runninsrilankan says

    July 30, 2014 at 3:52 am

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

  8. Greg says

    July 30, 2014 at 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.

  9. Kate @ Diethood says

    July 30, 2014 at 4:48 am

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

  10. Maria says

    July 30, 2014 at 5:09 am

    My kind of treat!

  11. Jenny Flake says

    July 30, 2014 at 5:14 am

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

  12. Julie @ Table for Two says

    July 30, 2014 at 5:16 am

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

  13. Heather Christo says

    July 30, 2014 at 6:06 am

    gah- these look soooo good Naomi!!

  14. marla says

    July 30, 2014 at 6:48 am

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

  15. Tracy | PeanutButter and Onion says

    July 30, 2014 at 7:46 am

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

  16. saltandserenity says

    July 30, 2014 at 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.

  17. Jessica @ www.caretakerskitchen.com says

    July 30, 2014 at 9:03 am

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

  18. Thea @ Baking Magique says

    July 30, 2014 at 10:05 am

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

  19. Mimi903 says

    July 30, 2014 at 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!

  20. Dannii @ Hungry Healthy Happy says

    July 30, 2014 at 11:39 am

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

  21. Katrina @ Warm Vanilla Sugar says

    July 30, 2014 at 12:58 pm

    Dunkers are the best!! I love this recipe 🙂

  22. Alexandra @ Confessions of a Bright-Eyed Baker says

    July 30, 2014 at 1:02 pm

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

  23. Máire says

    July 30, 2014 at 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!

  24. Medha @ Whisk & Shout says

    July 30, 2014 at 2:25 pm

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

  25. Aimee @ Simple Bites says

    July 30, 2014 at 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!

  26. Gaby says

    July 30, 2014 at 4:52 pm

    Totally delicious – I’m craving these right now!

  27. Alyssa {Cake, Crust, and Sugar Dust} says

    July 30, 2014 at 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 🙂

  28. Megan {Country Cleaver} says

    July 30, 2014 at 7:38 pm

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

  29. Adi says

    July 31, 2014 at 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…

  30. marcie says

    July 31, 2014 at 6:21 am

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

  31. Sophia @ NY Foodgasm says

    July 31, 2014 at 7:53 am

    Absolutely gorgeous!

  32. Lauren says

    July 31, 2014 at 8:01 am

    Mmmm…. these dunkers…. looking good!

  33. Denise | Sweet Peas & Saffron says

    July 31, 2014 at 8:42 pm

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

  34. Tara | Deliciously Declassified says

    August 1, 2014 at 4:30 am

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

  35. Jennie @themessybakerblog says

    August 1, 2014 at 4:49 am

    I want to dunk these in everything!

  36. Laura (Tutti Dolci) says

    August 1, 2014 at 3:40 pm

    Love these dunkers, you had me at brown butter!

  37. Naomi says

    August 2, 2014 at 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

  38. Naomi says

    August 2, 2014 at 7:14 am

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

  39. Hetal says

    August 4, 2014 at 1:27 pm

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

  40. Brandon @ Kitchen Konfidence says

    August 4, 2014 at 2:07 pm

    I looooove a good dunker and these look AWESOME!

  41. Adi says

    August 6, 2014 at 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!

  42. Sandi says

    August 7, 2014 at 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?

  43. jessie says

    August 7, 2014 at 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.

  44. Margot greene says

    August 11, 2014 at 7:29 pm

    When do you add the nuts and chocolate.

  45. Angie says

    August 14, 2016 at 8:59 pm

    Echoing other commenters – I don’t see any indication in the recipe where the nuts and chocolate chips are added.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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