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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 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!



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J x


  1. Charlotte on July 19, 2021 at 4:37 pm

    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.

  2. Claire on April 21, 2021 at 3:54 pm

    Hi Jane. Can you use margarine in this recipe instead of butter?

    • Jane's Patisserie on April 26, 2021 at 1:58 pm

      Yeah you can!x

  3. Isobel on April 12, 2021 at 7:08 pm

    Would browning the butter be a bad move in this recipe?

  4. Rups on March 2, 2021 at 9:52 am

    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

  5. Laura on November 26, 2020 at 9:21 am

    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?

    • Jane's Patisserie on November 26, 2020 at 4:00 pm

      Hey! I would raise the baking powder to 1 tsp x

  6. Jamie Brown on November 21, 2020 at 5:54 pm

    Do you have the nutritional information for this bake?

  7. Cara on July 14, 2020 at 11:43 am

    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

    • Jane's Patisserie on July 14, 2020 at 5:25 pm

      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

  8. Meadow Brown Bakery on January 1, 2017 at 7:32 pm

    They look great and they sound delicious

  9. Madhu on September 27, 2015 at 1:00 pm

    Would it be the same if we don’t add the egg ?

    • Jane's Patisserie on September 27, 2015 at 6:02 pm

      I am no expert on egg substitutes, but you wouldn’t be able to just leave it out without replacing it with something 🙂

  10. Alexandra Newman on July 6, 2015 at 8:43 pm

    Yumm! What a great recipe!

  11. rumblingtumkaty on July 6, 2015 at 2:09 pm

    These look amazing, I love anything with coconut in!

    • Jane's Patisserie on July 6, 2015 at 2:28 pm

      Thank you! And same here, its such a good flavour!!

  12. abbiosbiston on July 6, 2015 at 1:53 pm

    Sounds amazing! I love coconut!

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