Coconut Blondies
Chewy brown sugar blondies with coconut and dark chocolate!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 16 blondies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt if using unsalted butter
- 230 gms butter melted but not hot (1 cup)
- 1 cup dark brown sugar I love Tate+Lyle
- 1 egg plus 1 egg yolk
- 2 tsps vanilla extract
- 1 cup grated coconut about 100 gms
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 175 C. Lightly grease an 8" square baking pan and line it with baking paper. Grease the paper too and leave a little overhang for easy removal. Set aside.<br></br>
- In a mixing bowl, whisk the melted butter and brown sugar until very well combined.<br></br>
- Add the egg and egg yolk along with the vanilla and whisk again to combine. You can do this all by hand.<br></br>
- Fold in the flour mixture gradually, but take care not to over-mix. Finally add the coconut and chocolate chunks.<br></br>
- Spread the mixture evenly into the prepared pan and bake for 25 to 30 minutes. A toothpick poked in the center should come out clean or with a few moist crumbs. <br></br>
- Allow to cool for 10 minutes in the pan, then lift out using the edges of the paper and leave to cool for another 15 minutes before cutting into squares. Store in an airtight tin at room temperature for 3 to 4 days, then transfer to the fridge, especially if you live in a humid environment. Happy eating!
Notes
*For a sweeter blondie with a flakier crust, use 1 and 3/4 cup sugar, and light brown is better for the crust than dark brown. I love my version based on personal taste preferences, but both are delicious :)
*The egg and extra egg yolk make the blondies wonderfully moist and chewy. I don't know if a substitution will produce the same result.
*If you're using frozen coconut, thaw before adding it to the batter. I prefer unsweetened coconut here.