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!
Preparation: Heat oven to 350 degrees F. LIne a 9x13 inch pan with parchment and lightly cover with bake spray. NOTES:
Diamond of California Chopped Pecans
Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.
Preparation: Heat oven to 350 degrees F. LIne a 9x13 inch pan with parchment and lightly cover with bake spray.