Brownies are the real deal, but sometimes something different is welcome. These blondies are new to me and they’re really good. Love the chocolate/coconut combination… they end up tasting a little like a Bounty chocolate bar. And that thought leads me to another thought: why not add some toasted almonds next time? Then they could be like an Almond Joy! Look at me creating a recipe.
For this recipe, I added another egg as when the mixture got to be batter, as it didn’t hold together at all. I checked the recipe again and don’t see where I missed anything, so I don’t know how this went off the rails. What I’ve been doing is to get all the ingredients together before I start assembling, as it gets easier all the time to forget whether or not I’ve added everything necessary. Having a mise en place is helpful. Having someone else prepare it would be even more helpful. Any volunteers? I have dishes that need doing afterwards too.
Here’s what happened:
Butter was browned.
Sugars and butter were mixed.
White and brown sugar with browned butter.
Egg, vanilla and salt went in there too.
Egg, vanilla and salt are added.
Flour, chocolate and coconut were added.
Then the flour, chocolate chips and coconut go in the bowl.
Which made blondie batter.
Samoa blondie batter.
The batter went into an 8″ x 8″ pan.
Ready to go into the oven.
Blondies were baked.
And they were enjoyed.
The original recipe is here:
10 tbsp (5/8 cup) unsalted butter
1 cup dark brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
¼ tsp kosher salt
1 1/4 cups all-purpose flour
1 ¼ cup sweetened flaked coconut
1 cup bittersweet or semisweet chocolate chips (or up to 1 1/4 cup if you love chocolate!)
Preheat the oven to 350 degrees. Line and grease an 8″×8″ baking dish.
In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.
In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.
Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes. Do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.