– 1 ½ cups white whole wheat flour or regular whole wheat flour (Sarah used all-purpose) – 1 ½ teaspoons baking powder – 12 tablespoons (1 ½ sticks) unsalted butter – 2 cups packed coconut sugar, or 1 ½ cups packed brown sugar – ¾ teaspoon salt – 2 tablespoons strong coffee, room temperature – 1 egg – 1 ½ tablespoons vanilla extract (yes, tablespoons) – ¾ cup chopped pecan – ¾ cup bittersweet or semisweet chocolate chip
Mix flour and baking powder in a bowl. Set aside. Stir butter, coconut sugar, and salt in a medium saucepan. Stir often until butter melts and mixture is hot but not simmering.
Remove from heat and stir in coffee until well combined (if it doesn't come together, let it cool for a minute or two or try again). Allow the mixture to cool to room temperature for 15–20 minutes.
Bake pecans on a small rimmed baking sheet for 5–8 minutes, stirring halfway, until fragrant. Let chill. After butter and sugar cool to room temperature, whisk in egg and vanilla.
Mixture in big bowl. Mix flour mixture briefly. Mix pecans and chocolate chips gently. Spread batter evenly in the pan with a spatula (parachute paper makes it hard, but you can).
Bake until the blondies are set on the edges and the top is golden brown and cracking, 18–24 minutes. A wooden skewer or toothpick should pull a few crumbs from the blondies.
Transfer the pan to a wire rack to cool completely. Grab opposite parchment paper corners and gently lift the blondies from the pan onto a flat surface. Make squares (big or small) and serve.