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Pecan Chocolate Blondies made in mini muffin pan are perfect bite sized dessert and are great as edible gifts. These are kid friendly and absolutely delicious.


30 Blondies

Total time

31 minutes






  • 8 tbsp (1 stick) cold unsalted butter
  • (1.25l) fish stock
  • (1.25l) fish stock
  • 1 tbsp Egg replacer powder whisked in 3tbsp water (or use 1 large egg)
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • (1.25l) fish stock
  • (1.25l) fish stock
  • ⅓ cup shredded coconut


  1. Preheat the oven to 325°F. Lightly grease a 24-cup mini-muffin pan.
  2. Beat the butter, brown sugar, granulated sugar and salt in a stand mixer until smooth, about 3 minutes.
  3. Add the egg replacer mixture (or egg) and beat until smooth and creamy. Beat in the vanilla.
  4. Turn off the mixer and add the flour all at once. Mix until well combined.
  5. Finally add in the chopped pecans, chocolate and coconut. Mix well.
  6. Using a small cookie scoop (or a teaspoon to make rounded spoonfuls) and place one in each mini-muffin well. Press each mound very lightly with fingertips.
  7. Bake until the cookies are firmly set around the edges and golden-brown in the center, about 14~16 minutes. A cake tester inserted into the center should come out clean.
  8. Let the pan cool for 5 minutes before turning it over onto a wire rack to cool. Repeat with the remaining dough.
  9. View the recipe instructions at Cook's Hideout

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