Coconut Chocolate Chip Blondies!
Gooey, dense & delicious coconut flavouredblondies speckled with milk chocolate chips!
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Servings: 12 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/160ºc fan 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.
- I use these milk chocolate chips.
- I used this 9" baking tin.
- 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 over-mixed 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.