Coffee Chocolate Chip Blondies

I have actually been indicating to inform you about these blondies for a very long time now. They’re from my pal Sarah Kieffer’s book, The Vanilla Bean Baking Book. She has actually a likewise entitled blog site called The Vanilla Bean Blog Site. These blondies are insanely yummy.

I seem like I have actually dedicated a criminal offense in keeping them to myself. I might use you a lot of reasons. Like, her book got lost on its method to me last fall; I got a cold and could not get my act together enough to share them in time for Valentine’s Day; I attempted to conserve them for when you may be trying to find an indulgent reward to share (Easter!); I got back from a long journey with jet lag and a burst eardrum. Adorable, best?


I’m simply plain guilty. Sarah’s book has plenty of lovely baked deals with, the kind that you make when the calories are quickly validated by the unique event and you’re trying to find that I’m- gonna-die-this-is-so-good reaction. Sarah is an experienced baker and you feel in one’s bones her dishes are going to be outstanding. This one definitely is.

Considering That you all have actually pertained to anticipate much healthier deals with on my blog site, I could not assist however make a number of tweaks to her dish by replacing entire wheat flour for the all-purpose, and coconut sugar for the brown sugar. I included her initial components in the dish listed below also, in case you ‘d rather make it as she developed. In any case, these chocolate chip pecan blondies made with a splash of coffee deserve every bite.

toasted pecans

Coconut sugar is a natural sweetener that originates from vaporized coconut nectar. It does not taste like coconut; it resembles brown sugar in taste. Coconut sugar has actually acquired considerable appeal in the previous year or 2 since it uses nutrients and fiber that are entirely devoid in routine sugar. You can purchase it at Trader Joe’s and many supermarket nowadays (appearance in the natural food area if you do not discover it in the routine baking aisle), and on Amazon.

Every resource I have actually discovered online recommends replacing coconut sugar for brown sugar in a one-to-one volume ratio. For instance, usage 1 cup coconut sugar to change 1 cup brown sugar. I have actually discovered that this does not work so well. The wetness and sweet taste levels in coconut sugar are lower than in brown sugar, when they’re determined by volume. The resulting baked products end up wonky, in one method or another.

After some screening, I have actually understood that if you change an equivalent weight of brown sugar with coconut sugar, your baked products are even more most likely to turn out well. Brown sugar is much heavier than coconut sugar (1 cup loaded brown sugar weighs 184 grams or 6.4 ounces and 1 cup loaded coconut sugar weighs 144 grams or 5 ounces).

So, for excellent outcomes, you’ll require to utilize about 25 percent more coconut sugar by volume, for equivalent quantities by weight. I do not think this indicates you’re taking in more sugar because the weights are the very same, however do not hesitate to oppose in the remarks.

how to make blondies

chocolate chip pecan blondies batter

baked blondies

These delicious blondies are naturally sweetened with coconut sugar!

the vanilla bean baking book

Delicious whole wheat coconut sugar blondies recipe -

Coffee Chocolate Chip Blondies

  • Author: Cookie and Kate
  • Preparation Time: 40 minutes
  • Prepare Time: 18 minutes
  • Overall Time: 58 minutes
  • Yield: 18 blondies 1 x
  • Classification: Dessert
  • Technique: Baked
  • Food: American

4.9 from 53 evaluations

Crazy tasty chocolate chip blondies dish with toasted pecans. Made with coconut sugar and entire wheat flour, so they’re much healthier than many, too! Dish yields 12 big or approximately 24 little blondies, depending upon how you slice them.

Active Ingredients

  • 1 1/2 cups white entire wheat flour or routine entire wheat flour (Sarah utilized all-purpose)
  • 1 1/2 teaspoons baking powder
  • 12 tablespoons ( 1 1/2 sticks) saltless butter
  • 2 cups jam-packed coconut sugar, or 1 1/2 cups jam-packed brown sugar
  • 3/4 teaspoon salt
  • 2 tablespoons strong coffee, space temperature level
  • 1 egg
  • 1 1/2 tablespoons vanilla extract (yes, tablespoons)
  • 3/4 cup sliced pecans
  • 3/4 cup bittersweet or semisweet chocolate chips


  1. With the oven rack in the center position, pre-heat the oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch baking meal and line it with parchment paper.
  2. In a medium bowl, blend together the flour and baking powder. Reserve.
  3. In a medium pan over medium heat, integrate the butter, coconut sugar and salt. Cook, stirring frequently, up until the butter is entirely melted and the mix is hot however not simmering. Get rid of from the heat and stir in the coffee up until well integrated (if the mix declines to come together, let it cool for a minute or 2 and attempt once again). Let the mix cool to space temperature level, about 15 to 20 minutes.
  4. In the meantime, put the pecans onto a little rimmed baking sheet and bake in the preheated oven for 5 to 8 minutes, up until they’re great and aromatic, stirring midway. Reserve to cool.
  5. Once the butter and sugar mix has actually cooled to space temperature level, include the egg and vanilla and blend up until integrated. Transfer the mix to a big bowl. Include the flour mix and stir simply up until integrated. Include the pecans and chocolate chips and stir carefully to integrate.
  6. Utilizing a spatula, spread out the batter uniformly into the ready pan (this is a little challenging with the parchment paper, however you can do it, I assure). Bake for 18 to 24 minutes, up until the blondies are set on the edges and the top is golden brown and simply starting to form fractures. A wood skewer or toothpick placed into the blondies need to bring out simply a number of crumbs.
  7. Transfer the pan to a cake rack and let it cool entirely. Get opposite corners of the parchment paper and carefully raise the blondies from the pan onto a flat surface area. Cut them into squares (huge or little, approximately you) and serve.


Dish adjusted from The Vanilla Bean Baking Book by Sarah Kieffer.
Modification it up: You can change the pecans with other nuts or extra chocolate chips, or vice versa.
Make it vegan: I’m quite sure that Abby effectively made these vegan with coconut oil and flax eggs. Please let me understand if you attempt.
If you like this dish: Do not miss my absolute best brownies (they truly are the very best). I likewise utilized coconut sugar in my oatmeal cookies dish and the peanut butter cookies in my cookbook.

▸ Nutrition Details

The details revealed is a quote offered by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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