Ingredients
1½cupswhite whole wheat flouror regular whole wheat flour
1½tspbaking powder
12½tbspunsalted butter
2cupscoconut sugaror 1½ cups brown sugar, packed
¾tspsalt
2tbspstrong coffeeroom temperature
1egg
1½tbspvanilla extract
¾cuppecanschopped
¾cupbittersweet chocolate chipsor semisweet chocolate chips
Preparation
Preheat the oven to 350 degrees F, with the oven rack in the middle position.
Grease a 9 x 13-inch baking dish, then line it with parchment paper.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a medium saucepan over medium heat, combine the butter, coconut sugar and salt.
Cook, stirring often, until the butter is completely melted and the mixture is hot but not simmering.
Remove from the heat and stir in the coffee until well combined.
Let the mixture cool to room temperature for 15 to 20 minutes.
Pour the pecans onto a small rimmed baking sheet.
Bake in them in preheated oven for 5 to 8 minutes, until they’re nice and fragrant, stirring halfway. Set aside to cool.
When the butter and sugar mixture has cooled, add the egg and vanilla and whisk until combined.
Transfer the mixture to a large bowl.
Add the flour mixture and stir just until combined.
Add the pecans and chocolate chips and stir gently to combine.
Using a spatula, spread the batter evenly into the prepared pan.
Bake for 18 to 24 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks.
Transfer the pan to a wire rack and let it cool completely.
Grab opposite corners of the parchment paper and gently lift the blondies from the pan onto a flat surface.
Cut the blondies into squares, serve, and enjoy!
