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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!
- 125 g unsalted butter
- 215 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 130 g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 125 g dessicated coconut
- 125 g milk chocolate chips
- 50 g dark chocolate melted
- Preheat the oven to 170C/350F and line a 8×8 brownie tin with parchment paper
- In a bowl, melt the unsalted butter gently so it is just melted - you don't want to over do it otherwise it'll go greasy! (mine took 25 seconds in the microwave!)
- Mix the light brown sugar until fully combined and then add the egg and vanilla extract and mix well.
- Mix in the plain 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!
- Fold in the chocolate chips, then pour into the baking tin.
- Bake in the oven for 20 minutes until golden and cooked through! (should have a slight wobble in the middle!)
- Leave to cool fully in the tin and set in the fridge overnight
- Drizzle over some chocolate and cut into squares!
- 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!
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