Coconut Chocolate Chip Blondies!
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Gooey, dense & delicious coconut flavoured blondies speckled with milk chocolate chips!
Inspired by my coconut brownies and white chocolate & caramel blondies I decided to make a mash up of the both. I have been craving something lighter than a brownie but still with the goodness of the coconut flavour and my god these do not disappoint!
I tend to have a bit of trial and error when trying out a new recipe where I have completely guessed at amounts wise, and this turned out to be perfect – clearly meant to be!
I love brownies, they are such a favourite of mine especially my millionaires brownies or my chocolate and raspberry brownies – the perfect combination of chocolate and fruit!, However, the popularity and rise of the ‘blondie’ has caught me up too – similar, yet sooo different! (In a good way!)
I love blondies as they look different, taste different, yet still and that gooey dense goodness of a classic bake! I have many a recipe on my blog but my ultimate go too after this recipe has to be the bakewell blondies or the stunning Biscoff blondies – HEAVEN!
If you’re not a fan of coconut then do try some of my other flavours on my website but seriously, I think this would even twist their hands! I found that using milk chocolate chips complemented the coconut perfectly, but still decided to have a dark chocolate drizzle on top – why not?!
Coconut Chocolate Chip Blondies!
Ingredients
- 200 g unsalted butter/baking spread (melted)
- 250 g light brown soft sugar
- 3 medium eggs
- 250 g plain flour
- 75 g desiccated coconut
- 250 g milk chocolate chips/chunks
Decoration
- 50 g milk chocolate (melted)
- 25 g toasted coconut
Instructions
- Preheat the oven to 180ºc/160ºfan and line a 9” square tin with parchment paper
- In a bowl, mix the melted butter with the sugar until combined
- Add the eggs and mix again until combined
- Add the flour, coconut and chocolate chips and mix
- Pour the mix into the tin
- Bake for 25-30 minutes, until there is a small wobble in the middle, and then cool in the tin
- Set the blondies in the fridge for 2+ hours
- Drizzle on melted chocolate and sprinkle on toasted coconut (toast desiccated coconut in a dry pan for a few minutes until golden)
Notes
- If you're not a fan of chocolate you can try fudge pieces, or caramel pieces - would be a lovely combination - however I do think the chocolate is best
- You can easily double the recipe to make them deeper, but adjust the cooking time accordingly.
- If you find that your traybake isn't cooking through at all (whether normal recipe or doubled) then you probably overmixed the mixture!
- These will last in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week!
Hi there ! These sound great but I have never converted g to c and it seems very confusing! Do you have the measurements? Thank you.
Far too sweet! I would reduce the sugar quantity if I tried it again. I doubled the recipe as suggested for depth, but it really was not necessary.
Can you freeze these Jane?
absolutely you can, for up to 3 months! Enjoy! x
These taste great! I did have the same issue regarding the middle sinking – it was 50% lower – and I’d like to know how to improve for next time. I hand-mixed using a wooden spoon. I used a dark nonstick pan so I lowered the oven temp to account for that. I have made brownies many times but this was my first time making blondies. Any advice is appreciated!
Hiya! These were most likely under baked – try sticking to the temperature in the recipe, and ‘setting’ them in the fridge overnight! Hope this helps! x
Can you make these into cookie bars possibly? Or which cookie bar recipe would be best to adapt to add coconut to as we LOVE coconut in our house! Thank you!
Hi Jane, I’ve made a few of your recipes now and all turn out amazing. This particular recipe sinks in the middle, however the taste is amazing. I’ve been careful not to over bake but after attempting 3 times now it still sinks 🙁. Any help why would be great as I love the taste of this recipe so much.
Mine also sink in the middle, followed the recipe exactly
still taste delicious though, just annoying
Hi Jane. Can you use margarine in this recipe instead of butter?
Thanks
Yeah you can!x
Would browning the butter be a bad move in this recipe?
Hi Janes this sounds awesome will be making these – just wanted to ask if it’s possible to swap milk chocolate for white chocolate?
Many thanks x
Yes for sure!
These look amazing, we are nuts for coconut in this house so want to try these this weekend! I don’t have any bicarb, could I just add a bit more baking powder, or can I leave it out?
Hey! I would raise the baking powder to 1 tsp x
Hiya! I made these blondies and unfortunately the recipe hadn’t included enough mixture to cover the whole thing which was 9 x 9 tin. I’m confused but would you recommend making double mixture or is this how it’s meant to be ? Xx
Do you have the nutritional information for this bake?
Unfortunately not, no!
Why does over mixing the ingredients mean that it takes longer to bake? I’ve seen you comment this a few times and I’ve always wondered why! Love all your recipes by the way. You’re my ‘go to’ whenever I need to try a new recipe! X
It’s the same with brownies, cookie bars, cheesecakes and basically anything – because you are combining ingredients you want to do it so that they can bake correctly. Over mixing can cause things to break down more, not be as light, or even be too runny which can change the chemical elements. x
They look great and they sound delicious
Would it be the same if we don’t add the egg ?
I am no expert on egg substitutes, but you wouldn’t be able to just leave it out without replacing it with something 🙂
Yumm! What a great recipe!
Thank you!! 🙂
These look amazing, I love anything with coconut in!
Thank you! And same here, its such a good flavour!!
Sounds amazing! I love coconut!
Thank you! And me too!! 😀