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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!

Gooey, dense & delicious coconut flavouredblondies speckled with milk chocolate chips!
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Category: Traybakes
Type: Blondies
Keyword: Chocolate, coconut
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling and Decorating Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 blondies
Author: Jane's Patisserie


  • 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!
  • ENJOY!


  • 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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J x

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  1. oona on February 16, 2023 at 6:54 pm

    5 stars
    Can you freeze these Jane?

    • Jane's Patisserie on February 17, 2023 at 10:58 am

      absolutely you can, for up to 3 months! Enjoy! x

  2. Mallory on June 14, 2022 at 7:22 pm

    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!

    • Jane's Patisserie on June 15, 2022 at 9:54 am

      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

  3. Pin Nl on January 12, 2022 at 1:05 pm

    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!

  4. 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.

    • Wendy Kitchin on February 24, 2022 at 11:01 am

      Mine also sink in the middle, followed the recipe exactly
      still taste delicious though, just annoying

  5. 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

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

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

  7. 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

  8. 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

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

    Do you have the nutritional information for this bake?

  10. 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

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

    They look great and they sound delicious

  12. 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 🙂

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

    Yumm! What a great recipe!

  14. 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!!

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

    Sounds amazing! I love coconut!

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