Next, add the melted coconut oil, eggs, and vanilla extract to the dry mixture. With either a whisk or an electric mixer, beat the mixture until it’s smooth and creamy. I sometimes take a moment to appreciate how the flavors meld together, creating this rich batter that you just can’t wait to bake. Once combined, fold in the chopped pecans, ensuring they’re evenly distributed throughout the batter. This adds that delightful crunch that I crave in each bite.
Pour the batter into a greased 8×8 inch baking pan or one lined with parchment paper. Spread it out evenly using a spatula to make sure all corners are filled. I’ve found that doing this helps the blondies cook more evenly, avoiding any undercooked spots. Bake them in the preheated oven for about 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly during this time, trust me!
Once they’re baked, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. I usually have a hard time waiting, but letting them cool helps them set, achieving that perfect chewy texture I adore. Cut them into squares and enjoy fresh!
Pro Tips for Best Results
I tested this recipe three ways: with different sweeteners, varying the bake times, and trying out different nut combinations. My favorite by far was using erythritol, which provided just the right amount of sweetness without any aftertaste. For the best texture, make sure your coconut oil isn’t too hot when mixing; you want it just melted, not piping hot, to avoid cooking the eggs prematurely.
Another tip I discovered is to chop the pecans more finely for a more even distribution in the batter, which enhances the chewy texture. My family loves it when I sprinkle a few extra pecans on top before baking for that charming rustic look, along with a slight crunch that makes every bite more interesting.
Lastly, don’t skip the cooling period! I know it’s tempting to dive right in, especially when the aroma fills the room, but allowing them to cool completely lets those delicious flavors meld together, resulting in the best chewy blondies.
Common Mistakes to Avoid
One common mistake I made early on was overmixing the batter. While you want to combine the ingredients well, making the batter too airy can lead to a less chewy texture. A gentle fold is all you need—just incorporate the wet into the dry without going overboard.(See the next page below to continue…)