Bourbon Pecan Coconut Blondies
Is it a cookie is it a cake? Who cares, it's delicious! This white chocolate version of the classic brownie is full of yummy crunchy gooey deliciousness. Pecan and Coconut is one of my favorite flavor combinations. A bit of a sweet and salty combo. Add some chocolate and you have a German chocolate-esque blondie. Brown sugar and bourbon rounds everything out and adds a caramel note that really brings out the sweet coconut flavor. Plus they are even better the next day!
“Chocolate, pecans, and coconut; what else could you ask for? Maybe throw in some bourbon for fun! These blondies are chock-full of deliciousness!!”
I'm not one for unnecessary steps but toasting your coconut and pecans is a must! So much more flavor that way. I toasted both my coconut and pecans together on the same parchment lined pan. I spread them out on the pan and baked them for 15 minutes at 300 degrees F. I stirred them every 5 minutes and then kept a watchful eye on them for the last 5 minutes to make sure they reached the perfect brown toastyness and didn't burn.
These blondies are chock full of chips, nuts, and coconut. The best part about brownies or blondies is that the mix in options are endless. If you're not a fan of coconut, why not add some toasted oats? If your not feeling nuts, why not try some dried fruit? If you don't like bourbon you can substitute it with a teaspoon of vanilla bean paste or extract. I really like the caramel flavor the bourbon adds. Since we are baking it you don't get any taste of alcohol. Don't knock it until you try it!
Bourbon Pecan Coconut Blondies
- 8 ounces of white chocolate, melted
- 1 stick (1/2 cup) of butter, at room temperature
- 1/4 cup brown sugar
- 2 eggs, at room temperature
- 1 tablespoon bourbon (you can substitute with 1 teaspoon vanilla bean paste/extract)
- 3/4 teaspoon salt
- 1 1/4 cup all purpose flour
- 1/2 cup semi sweet chocolate chips (plus more for topping)
- 1 cup sweetened flaked coconut; toasted (plus more for topping)
- 1/2 cup pecans; toasted and roughly chopped
Preheat your oven to 350 degrees F. Prepare a 9 inch square pan with parchment and/or grease with butter. (I've found that a glass baking pan works best for me. A dark metal pan can lead to extra browning on the edges)
In a small saucepan over medium heat, melt butter and sugar together until the butter is completely melted and the sugar begins to dissolve, about 2 minutes. (do not boil) Remove from heat and then poor in 8 ounce of white chocolate. Stir gently until the chocolate melts and set aside to cool. You can use the residual heat from the butter and sugar to melt the white chocolate. Adding the white chocolate off the heat help lessen the chance of the white chocolate seizing up.
With an electric mixer, whisk the eggs for 2 minutes until they have lighten in color and become frothy. Then while still mixing gradually add in the bourbon and sugar/butter/white chocolate mixture.
In a separate bowl whisk together salt, flour, chocolate chips, toasted coconut, and pecans.
With a spatula or wooden spoon fold in the flour mixture in 3 additions until all of the flour is moistened. The batter will be thick but spreadable.
Add the batter to your prepared pan and bake for 20-25 minutes until just set. Remove from the oven and let cool completely before cutting.
I also drizzled a little more semisweet chocolate over the top of my blondies and sprinkled them with more toasted coconut for the finishing touch. If you want to do this just make sure the drizzled chocolate is set before cutting for a cleaner slice.
