Brownies are great. For a while. Amazingly enough, it is possible to get a wee bit tired of the fudgey chocolaty dark squares. Enter blondies. Made with brown sugar, these beauties yield a butterscotch and caramel combination that is irresistible.  Especially if you’re a chocolate and coconut fan. They’re great to wrap up and give as gifts to friends, family, co-workers, and cute neighborhood kids you babysit for.

Coconut Chocolate Chunk Blondies
courtesy Brown Eyed Baker
Makes 16 two-inch-square bars

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks

Preheat oven to 350°F. Grease and flour an 8-inch square baking pan. Combine the flour and salt; set aside. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips. Scrape the batter into the prepared pan and smooth even with a rubber spatula. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.



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