Sunday, November 15, 2009

Chewey Coconut Chocolate Chunk Blondies

Growing up Sundays were always family days. We went to church, came home, rested, and had Sunday dinner together. Usually in the evening either my mom and I or my sister and I would make cookies or brownies. The tradition kind of stuck and I still love to make a sweet treat on Sunday evenings. These blondies remind me of both brownies, but blonde, and chocolate chip cookies; a two for one! Since we have a small family, this was the perfect size batch for us.

1 cup all-purpose flour
1/4 tsp. salt
6 tbsp. unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1 cup sweetened shredded coconut
4 oz. semi-sweet chocolate chips

For drizzle and garnish: (optional)
1 cup semisweet or bittersweet chocolate chips or chunks
1 tsp. butter or shortening
Sweetened shredded coconut

Preheat the oven to 350 degrees F. Butter and flour an 8-X-8-inch square baking dish. In a small bowl, sift together the flour and salt; set aside. In another mixing bowl combine the melted butter and brown sugar and beat until well combined. Scrape down the sides of the bowl, add the egg, and mix until incorporated. Mix in the vanilla and coconut extracts until well blended. Add in the dry ingredients and mix just until they have been incorporated.

Add the shredded coconut and chocolate chips to the bowl, and fold in with a rubber spatula until evenly distributed. Transfer the batter to the prepared baking dish and spread evenly with a spatula.

Bake for 20-25 minutes, until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling.

(optional) To make the drizzle, combine the chocolate chunks and butter or shortening in a small, heatproof bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Transfer the melted chocolate to a plastic bag with a very tiny piece of the corner cut off and drizzle over the bars. Sprinkle with additional shredded coconut before the chocolate sets, if desired. Allow to cool completely before cutting into bars.

SOURCE:Recipe adapted from Annie's Eats.


  1. I love blondies more than anything. Ty for linking up to Potluck Sunday.

  2. I love blondies! Looks like a great recipe!

  3. I love blondies! Looks like a great recipe!


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