Coconut & Dark Chocolate Blondies
These buttery blondies are both gooey and chewy thanks to the addition of sticky coconut. I also added a generous splash of vanilla and an extra pinch of salt for an intensely flavored, perfectly balanced blondie.
¾ cup butter
1 ¼ cups light brown sugar, lightly packed
1 teaspoon vanilla extract
1 ¼ cups flour
1 14-ounce bag shredded, sweetened coconut
1 teaspoon salt
1 4-ounce dark chocolate bar, broken into chunks
Preheat an oven to 350 °F. Line an 8-inch square baking pan with a sheet of parchment paper, leaving a 2-inch overhang. (This will help with removing the baked blondies.)
In small pot, melt butter over low heat. Add the butter to a large mixing bowl with the brown sugar, eggs and almond extract. Whisk until smooth. Once smooth, add flour, shredded coconut and salt, and mix until evenly combined. Fold in chocolate chunks. Pour the dough into the prepared pan and spread into a smooth, even layer.
Bake until golden-brown on top, 20 to 25 minutes, then let cool.
Once cool, using the overhang, remove the blondies from the pan. Trim edges and then cut into 16 squares.