Desserts

Serving

Desserts Kid-friendly

Blond Brownies in a Jar

Name: Blond Brownies in a Jar
Total time: 45 min
Yield: 24 servings
Cuisine: Desserts
Ingredients: 1/2 cup sweetened shredded coconut; 3/4 cup chopped pecans; 2 cups packed brown sugar; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup butter, softened (to add when baking); 2 eggs, slightly beaten (to add when baking); 2 tsp vanilla extract (to add when baking)

A layered jar of butterscotch blondie mix that bakes up into chewy coconut-pecan brownies.

45 minutes

Serves 24

Dessert

16 min prep

25 min cook

Contains common allergens

Egg Dairy Tree nut Wheat

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Instructions

6 steps

1
In a small bowl, mix together the flour, salt, and baking powder; set aside.
2
Layer the ingredients in order into a 1-quart wide-mouth canning jar: coconut, pecans, brown sugar, then the flour mixture last, pressing each layer firmly in place.
3
When ready to bake, empty the jar of mix into a large bowl and use your hands to thoroughly blend it together.
4
Add the softened butter, beaten eggs, and vanilla. Mix until completely blended into a thick batter.
5
Spread the batter into a greased 13x9-inch metal baking pan.
6
Bake at 375°F (190°C) for about 25 minutes, until set and golden. Cool 15 minutes in the pan, then cut into 1 1/2-inch squares and cool completely.

Blond Brownies in a Jar — plated and served — Serving moment. How Blond Brownies in a Jar looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 60

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 51

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

195

Calories

2 g

Protein

27 g

Carbs

9 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Blondies (blonde brownies) emerged in American home baking in the early 20th century as a brown sugar variation on the chocolate brownie, predating the cocoa brownie in some culinary histories. The 'in a jar' format — layering the dry ingredients in a mason jar for gifting or convenience — became a popular American holiday craft in the 1990s and early 2000s, a DIY gift tradition that makes baking accessible to recipients who only need to add butter, eggs, and vanilla. Coconut and pecans are a Southern-influenced add-in that became associated with this form.

Listahan note

This version uses brown sugar as the dominant sweetener for the deep butterscotch flavor that defines a proper blondie, with coconut and pecans layered into the jar for visual appeal and textural variety when baked.

Technique cues

The defining flavor of a blondie comes from brown sugar's molasses content caramelizing during baking — do not substitute granulated sugar (it produces a bland, pale bar with none of the butterscotch depth).
Blondies should be underbaked by most intuitions — pull the pan when the edges are set, the top is golden, and the center still appears slightly underdone; they continue to cook from residual heat and should be fudgy, not cakey, when cooled.
Melted butter (versus creamed) produces a denser, chewier blondie; if the recipe is baked from the jar mix and melted butter is used, ensure it is slightly cooled before adding eggs to avoid scrambling them.

Kitchen flow

Parallel prep: Preheat the oven and prepare the pan while melting and cooling the butter; the batter mixes in minutes once butter is ready.
Make-ahead: The jar of dry mix can be assembled months ahead as a gift or stored in a cool pantry; once baked, blondies are excellent the next day when fully set.
Leftover move: Crumble day-old blondies over vanilla ice cream as a sundae topping, or press into the bottom of a mug for a warm blondie-based dessert.
Cleanup rhythm: A single mixing bowl, the pan, and a spatula; line the pan with foil for zero-scrub removal and clean-cut brownies.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

2 cups packed brown sugar

primary sweetener and flavor

Purpose: Brown sugar is the soul of a blondie — its molasses content caramelizes in the oven and creates the characteristic butterscotch, toffee-like flavor that gives blondies their identity.

Handling: Pack firmly into the measuring cup for accurate measurement; loose brown sugar can measure 20-30% less.

Adaptation: Muscovado sugar is an intensified version with more molasses and a deeper, more complex flavor — use the same quantity.

3/4 cup chopped pecans

textural crunch and nutty flavor

Purpose: Pecans add crunch to the fudgy, chewy base and contribute a buttery richness that complements the brown sugar perfectly.

Handling: Toast in a dry skillet before layering in the jar for maximum flavor; untoasted pecans work but are significantly less aromatic.

Adaptation: Walnuts or macadamia nuts work equally well; omit for nut-free blondies.

1/2 cup sweetened shredded coconut

moisture, sweetness, and chew

Purpose: Coconut adds additional sweetness and a slight chew that complements the fudgy blondie texture; sweetened coconut toasts lightly during baking.

Handling: Layer at the top of the jar for visual appeal; it will distribute through the batter when mixed.

Adaptation: Unsweetened coconut works (reduce brown sugar by 2 Tbsp to compensate); omit if coconut is not preferred.

3/4 cup butter, softened (to add when baking)

fat, richness, and fudgy texture

Purpose: Butter provides the fat that creates the fudgy, moist crumb that distinguishes a blondie from a dense cake.

Handling: Melt or use truly softened (not cold) butter for best incorporation; cool melted butter before adding eggs.

Adaptation: Browned butter (beurre noisette) instead of plain melted butter amplifies the butterscotch notes dramatically.

Technique notes

Do not over-mix the batter once the dry ingredients are added — stir until just combined to avoid developing gluten, which makes blondies tough and cakey rather than fudgy and chewy.
Let blondies cool completely in the pan before cutting — ideally 2 hours or refrigerate 30 minutes — or the fudgy center will smear when sliced.
For clean squares, use a sharp knife, cut in one decisive downward motion without dragging, and wipe the blade between cuts.

Ingredient swaps

Gluten-free direction: Replace all-purpose flour with a 1:1 GF flour blend; blondies are forgiving because the low flour ratio already leans toward a dense, fudgy structure.
Dairy-free option: Use vegan butter (same quantity); ensure the chocolate chips or add-ins are also dairy-free if adding any.
Nut-free: Omit the pecans and add 1/2 cup chocolate chips or butterscotch chips in their place for a nut-free version.

Serve alongside

vanilla bean ice cream
fresh sliced bananas and a drizzle of caramel sauce
cold whipped cream
cold whole milk
strong black coffee
salted caramel latte

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store at room temperature in an airtight container for up to 4 days; layer with parchment to prevent sticking.
Refrigerate for up to 1 week; bring to room temperature or microwave 10 seconds to restore the fudgy texture.
Freeze individually wrapped squares for up to 3 months; thaw at room temperature for 30 minutes.

Equipment

9x13-inch baking pan
large mixing bowl
wooden spoon or rubber spatula
1-quart wide-mouth mason jar (for the dry-mix presentation)

Make this household-aware

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