Baileys Blondies with Pecans and Coconut

So my previous Christmas post on the Santa Hat Brownies was for children (big and small alike) and this one is more for the adults, but I do confess my kids enjoy these too. These are the blonde version of the brownies. I am all for equality, me. They make a quite a few, 24 the way I cut them, and they last for a few days and even longer in the freezer well-wrapped. I think anything with Baileys in it has quite the Christmas edge!

 

50g pecans
25g coconut chips
225g butter
380g light brown sugar
1 tsp vanilla extract
2 large eggs
3 tblsp Baileys
300g flour
1 tsp baking powder
50g chocolate chips (I prefer plain/dark)

Preheat the oven to 160c and toast the pecans and coconut chips on a baking tray for 5 minutes, watching carefully so that the coconut doesn’t burn. Chop the pecans and set both aside for later.

Now increase the oven to 170c. Grease and line a 13×9 brownie tin with baking parchment and set aside.

Melt the butter, either in a saucepan or in a bowl in the microwave (the latter is my preference) stir in the sugar until smooth and well combined. Now add the eggs, vanilla and the Baileys, stirring to combine well.

Now add the flour and baking powder stirring well – no sneaky pockets of white!

Finally add in the coconut, pecans and chocolate.

Add to the tin, smooth over the top and bake in the oven for about 30 minutes – I start to check from about 25 – a tester in the middle should just come out clean. Usually in my oven they are done between 30-32 minutes.

Leave to cool and then cut – this is much easier when they are cool. The blondies make a tasty accompaniment to a cup of coffee or go equally well with vanilla icecream.

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