Desserts. We all love them but they can be a little intimidating. Or boring. By the time we have decided upon an appetizer, a salad and a main course, our creativity and sometimes our energy is exhausted. So, we go with the old standby’s – storebought ice cream, cookies or a cake from the bakery or the dessert that we have made for ages and could do in our sleep. But it doesn’t have to be this way. In fact, lucky readers, it definitely isn’t this way since I have done all the planning for you including dessert!! Putting a spin on an old “standby” is a great way to get the best of both worlds – you get something a little different, but without the stress of trying something completely new! I really like the combination of the mexican chocolate and pecans in these Mexican Chocolate Blondies – the cinnamon in the chocolate really brings out the caramel flavor of the blondie. These are great on their own but would also go really well with an orange sorbet OR would be absolutely fabulous with the Orange Spumone from Daydreamer Desserts. If you aren’t familiar with this blog you need to be – the desserts are not only drool worthy but doable – even for the “dessert challenged”. So there you have it – an easy, make ahead menu worthy of your favorite houseguests – including Aunt Flo!
Mexican Chocolate Blondies
(adapted from Blondies with Pecans and Chocolate Chips from
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
10 Tbsp. ( 1 1/4 sticks) unsalted butter
2 packed cups of golden brown sugar
2 large eggs
2 tsp. vanilla extract (mexican vanilla would be great if you have it!)
1 1/2 disks of mexican chocolate
1/4 cup chopped pecans
Pre heat oven to 350 degrees. Line a 9 x 13 pyrex baking dish with foil making sure to leave excess foil over the edges of the pan and spray liberally with cooking spray. Combine the flour, baking powder, salt and baking soda in a bowl. Place the chocolate disks in a ziploc bag and on a cutting board use a meat mallet or a rolling pin to break up the chocolate into 1/2 inch size chunks. (Mexican chocolate is coarser than milk or dark chocolate and has a tendency to crumble so don’t worry if it does – you just want to make sure that you have some chunks!) You can also do this with a knife but I have found putting the chocolate in the bag is easier.
In a large (2 qrt) saucepan melt the butter over low heat. Remove the saucepan and add the sugar, whisking to blend. Whisk in the eggs and the vanilla. With a large spoon, stir in the flour gradually making sure to fully incorporate the flour mixture. When it is thoroughly mixed, spread the batter into the foil lined pyrex. Sprinkle the chocolate over the batter and then sprinkle the pecans over. Bake for 20 – 25 minutes or until a tester inserted in the center of the pyrex comes out with moist crumbs attached. Cool these in the pan on a rack. When thoroughly cool carefully lift out the blondies by holding the foil. Place on a cutting board and carefully peel back the foil from the blondies. Using a large knife, cut the blondies into squares. The blondies can be made a day ahead and kept in an airtight container.
Want a copy?? Click on Mexican Chocolate Blondies to print one out!