Sup guys? Hope you all had a wonderful weekend. It’s officially SPRING!!! It’s time for the high heels, pretty summer dresses, and short shorts to come out – woohoo! I’m just glad we are done with snow – what a crazy winter it has been!
… and Matar Paneer which are Peas and Cheese Cubes cooked up in a tomato sauce. Delish!
Later on I took my nieces grocery shopping for my stuff. They requested me to buy them Snapple Iced Tea and suggested I purchase the bigger bottle since it was a better value for my money based on the unit price. WOW! When did they become such smart, frugal shoppers? They credit their parents.
In any case, since I’ve held off on baking for about 2 weeks now, I decided to bake some blondies for my family, in particular my nieces, to enjoy! Remember when I made these delicious, off the chart Banana Blondies? I took this recipe and slightly modified it to make Coconut Pecan Blondies. My inspiration for this recipe came from the Oatmeal Cake with Coconut Pecan Topping I recently made. Quite honestly, I was happy with the results, however these could have been slightly moister. Once these blondies cool down, you will need to pop these in the microwave for about 20 seconds which yields warm, delicious, buttery blondies.
NUTRITION: Coconut is extremely high in fat and saturated fat and should be eaten in moderation, however it does contain a decent amount of protein and fiber. Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol. Whole Wheat Flour adds fiber and protein to these blondies.
MODIFICATIONS I MADE based off Banana Blondies:
- Skipped using the bananas.
- Added 1/2 cup of shredded Coconut.
- Next time, add 2 to 4 tbsp of unsweetened applesauce to replace the missing butter.
APPROXIMATE NUTRITION PER SERVING (yields 16 squares)
- Calories: 148 cals
- Fat: 7.6 g
- Saturated Fat: 3.6 g
- Carbs: 30 g
- Protein: 1.7 g
- Fiber: 1 g
COCONUT PECAN BLONDIES (REDUCED FAT) (adapted by Banana Blondies; originally inspired by Smitten Kitchen)
~ yields 16 squares @ 350 degrees using a 8″ x 8″ baking tray
~ fat reduced by 21%; saturated fat reduced by 27%; calories reduced by 11%. These values are based on the original recipe by Smitten Kitchen based on 8 tbsp of butter.
- Unsalted Butter – 5 tbsp
- Dark/Light Brown Sugar – 1 cup (I used dark)
- Egg – 1
- Vanilla Extract – 1 tsp
- Unsweetened Applesauce – 2 to 4 tbsp (I didn’t add this, but this adds moisture, you need it)
- Salt – 1/8 tsp
- All Purpose White Flour – 1/2 cup
- Whole Wheat Flour – 1/2 cup
- Pecans – 1/2 cup (roughly chopped)
- Shredded Coconut – 1/2 cup
1.Preheat oven to 350 degrees.
2. Grease your baking tray with butter.
3. Place the butter in a bowl or in a small pot.
4. Microwave for 45 seconds or until melted, OR heat the butter on the stove.
5. In a mixing bowl, add 1 cup of dark brown sugar, feel free to use light brown sugar instead.
6. Pour the melted butter over.
7. Using an Electric Mixer, mix until well blended.
8. Add egg and vanilla extract.
9. Blend until smooth and creamy, should the color of mocha.
10. At this point add 2 to 4 tbsp of unsweetened applesauce. I didn’t do this, however I believe these blondies require more moisture. Start with 2 tbsp and work your way up WITHOUT altering the taste.
11. Add the salt, white and wheat flours. Combine until well incorporated, however DO NOT OVERMIX.
12. Add the coconut and pecans.
13. Combine until well incorporated, however DO NOT OVERMIX.
14. Place the batter into the baking tray. See these could have been moister, however the flavor was out of this world.
15. Place in the oven and allow this to bake for 25 minutes.
16. 25 minutes later… cut into 16 squares and enjoy with a cup of tea/coffee!
OVERALL RATING: 3.5 / 5
Okay, so I asked quite a few members of my family how they would rate these blondies, and most people gave these a 4.
Although these blondies tasted really good, I wasn’t too happy about the texture and hence why I gave these blondies a 3.5. I will definitely bake these again and fix the moisture issue. My mom, on the other hand, LOVED these blondies because they were made with coconut and pecans, she loves nuts!
Lastly, I enjoyed these blondies when they were warm and straight out of the oven, however once they cool down simply place the blondies into the microwave for about 20 seconds. They were amazing and buttery with a cup of tea. They were slightly softer than a coconut macaroon, and slightly more chewy than a regular blondie… well, you get the idea!
TELL ME: If you decide to bake these, PLEASE let me know if you added the applesauce, how much of it, and how did they turn out? I would be so grateful. 🙂