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 which I have completed 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, but the popularity and rise of the ‘Blondie’ has caught me up too – similar, yet sooo different! (In a good way!) I love these Blondies as they look different, taste different, yet still and that gooey dense goodness of a classic bake!
If you’re not a fan of coconut then do try some of my other Brownie recipes, 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 to boot – why not?!
This recipe makes 12 Blondies!
– 125g Butter
– 215g Light Brown Sugar
– 1 Large Egg
– 1tsp Vanilla Bean Extract
– 130g Plain Flour
– 1/2tsp Baking Powder
– 1/4tsp Bicarbonate of Soda
– 1/4tsp Salt
– 125g Desiccated Coconut
– 125g Milk Chocolate Chips
– 50g Dark Chocolate, melted
1) Preheat the oven to 170C/350F and line a 8×8 Brownie Tin with parchment
2) In a bowl, melt the Butter gently so it is juuust melted – you don’t want to over do it otherwise it’ll go greasy! (mine took 25 seconds in the microwave!) Mix the sugar until fully combined and then add the egg and vanilla extract, mix well.
3) Mix in the flour, baking powder, bicarbonate of soda, salt, and coconut until fully combined – BE CAREFUL not to over mix the ingredients as it’ll make them not bake properly!
4) Fold in the chocolate chips, then pour into the baking tin. Bake in the oven for 20 minutes until Golden and cooked through! (shouldn’t wobble!)
5) Leave to cool fully in the tin then drizzle over some chocolate – cut into squares! These will last in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week!
Tips and Ideas
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!