Coconut Chocolate Chip Blondies

If anyone happened to watch The Cooking Channel yesterday around 6:30pm, you will immediately know where I got my inspiration for these. Seeing Bobby Flay throw down in a blondie challenge and watching image after image of mouth-watering, moist and gooey blondies made me of course want to make my own. So last night, I made these. And they were soooo good. Moist and chewy and chocolaty and oh-so good. The coconut on the top looks like a lot, but it adds a nice subtle toasted coconut flavor.


Coconut Chocolate Chip Blondies (adapted from “caramel-glazed blondies” by Elinor Klivans):

1/2 cup (1 stick) unsalted butter

1 1/2 cups light brown sugar, packed

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

2 large eggs, lightly beaten

6 oz bittersweet chocolate chips or chunks

1 cup shredded sweetened coconut

  1. Preheat the oven to 325˚F. Line an 8x8x2 baking dish with foil. Butter and set aside.
  2. In a small saucepan over medium heat, melt the butter and brown sugar together, stirring often. Pour the hot mixture into a large mixing bowl and allow to cool for a few minutes.
  3. Slowly add the eggs, whisking vigorously to prevent them from being cooked by the hot butter-sugar mixture.
  4. Add the flour, baking powder, salt and mix until combined.
  5. Fold in the chocolate chips and pour the batter into the prepared pan.
  6. Bake for 15 minutes. Top with shredded coconut and continue baking for an additional 30 minutes.
  7. Allow to cool in pan. Serve warm.


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