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The recipe for these Mocha Blondies with Pecans and White Chocolate is a thing of simple beauty. A few basic ingredients and you’re on you way to making some great blondies. If you’ve ever wondered how to make good blondies, this is the answer. The coffee flavour works a treat with the pecans and white chocolate. Of course, like always, feel free to sub for other nuts or chocolate to suit your taste!
The combination of flavours amounts to a fabulous traybake. This recipe is so easy to make, comes together in no time and goes in for one 30 minute bake. As always, the ingredients are super easy to source too. The combination of ingredients works so well to create an ‘adult’ bake.
Blondies to me are a gorgeous thing. They are fudgy and dense and clearly a decadent treat. However, they take no time to make. They are always so appreciated by anyone who gets to enjoy them, and you’ll be bound to be asked for the recipe. Simply put, blondies and brownies bring a joy that only comes from home baking, and I love that.
To really nail the blondie texture, make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.
TIPS FOR TOP TIER Mocha Blondies with Pecans and White Chocolate
- Butter: Make sure your butter is fully melted – this gives that shiny top and dense texture
- Sugars: Both brown and white sugars are needed for the best texture and flavour. The light brown sugar is what makes them squidgy and dense.
- Coffee: You only need 2 tsp strong instant coffee to give that underlying flavour without being too strong!
- Bake Time: These will need a good 30 minutes, and may look a tiny little bit wobbly in the centre but that’s needed for that dense centre.
For these Mocha Blondies with Pecans and White Chocolate, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Raspberry and Lemon Blondies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
Mocha Blondies with Pecans and White Chocolate
Ingredients
- 165 g Butter Melted
- 150 g Light Brown Soft Sugar
- 130 g Granulated Sugar
- 2 Medium Eggs
- 2 tsp Instant Coffee
- 230 g Plain Flour
- 1 tsp Baking Powder
- 150 g White Chocolate Roughly Chopped
- 100 g Pecans Roughly Chopped
- Extra pecans/white chocolate to decorate Optional
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
- Add 2 tbsp boiling water to the 2 tsp instant coffee to dissolve it. Set aside.
- Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes. Add the eggs and combine again. Then add the coffee and mix.
- Fold in the flour, baking powder, white chocolate and pecans until a smooth batter forms. Pour this into the lined tin.
- Bake for 30-35 minutes, until golden on top. Let cool on a wire rack.
- Optional: Melt 25g white chocolate and drizzle over, adding some crushed pecans for decoration. Slice and serve.
I subbed pecans for macadamia nuts – these were divine!