This recipe for chocolate chip blondies with toasted pecans is crazy good. Plus they're better for you because they're made with whole wheat flour and coconut sugar.
– 1 ½ cups white whole wheat flour or regular whole wheat flour (Sarah used all-purpose) – 1 ½ teaspoons baking powder – 12 tablespoons (1 ½ sticks) unsalted butter – 2 cups packed coconut sugar, or 1 ½ cups packed brown sugar – ¾ teaspoon salt – 2 tablespoons strong coffee, room temperature – 1 egg – 1 ½ tablespoons vanilla extract (yes, tablespoons) – ¾ cup chopped pecan – ¾ cup bittersweet or semisweet chocolate chip
Preheat the oven to 350°F with the rack in the middle. Grease and parchment a 9x13-inch baking dish. Mix flour and baking powder in a medium bowl. Set aside.
Mix butter, coconut sugar, and salt in a medium saucepan over medium heat. Stir frequently until the butter melts and the mixture is hot but not simmering.
Remove from heat and stir in coffee until well combined (if it doesn't come together, let it cool for a minute or two or try again). Allow the mixture to cool to room temperature for 15–20 minutes.
Meanwhile, spread the pecans on a small rimmed baking sheet and bake for 5–8 minutes in the preheated oven until fragrant, stirring halfway. Allow to cool.
Whisk in the egg and vanilla after the butter and sugar mixture cools to room temperature. Mixture in a large bowl. Just combine the flour mixture. Add pecans and chocolate chips and mix gently.
Spread the batter evenly into the pan with a spatula (parachute paper makes it difficult, but you can do it). Bake until the blondies are set on the edges and the top is golden brown and cracking, 18–24 minutes.
Skewering or toothpicking blondies should yield few crumbs. Wire-rack-cool the pan. Gentle lift opposite parchment paper corners to remove blondies from pan onto a flat surface. Serve big or small squares.