Here’s a twist on the plain old blondie. I tend to find blondies a bit too bland and buttery, but with a few more ingredients to dress them up, these proved to be chewy, moist, and very flavorful! Depending on what you like, you can substitute all different items for the chocolate chips and coconut. Other additions include toasted nuts, white chocolate chips, or peanut butter chips. I also like this recipe because it has less butter than the typical blondie recipe, and therefore they don’t have that overly buttery taste and texture. Instead, these have a crisp exterior with a warm, chewy, moist interior with extra chewiness from the coconut and melty decadence from the chocolate chips!
Chocolate Chip Coconut Blondies
Yield: one 8×8 inch square glass baking pan
generous 1/2 teaspoon baking powder
1/4 teaspoon salt
¾ stick unsalted butter, melted and cooled (6 TBP)
scant 1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup sweetened flaked coconut
1/4 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees F. Line a 8” square baking pan with foil, leaving an overhang so that you can easily remove the bars when they’re cooled.
2. Whisk flour, baking powder, and salt in a medium bowl and set aside.
3. Beat the melted butter and brown sugar until well combined, about 1 full minute.
4. Beat in the egg and vanilla.
5. Stir in the flour mixture, being careful not to overmix.
6. Stir in the coconut and chocolate chips. Spread the mixture evenly into the prepared pan and smooth the top. (It will look like not enough batter, but will be just enough to make a very thin layer on the bottom and will rise when baked.) Bake for about 18 to 23 minutes, rotating half way through, or until the top is shiny and looks firm.
7. Let the pan cool completely on a wire rack. Cut into bars.
Adapted from canyoustayfordinner.com