Dark Chocolate Coconut Blondies
Description
Everyone will love these amazing brownies. They actually taste better the second day, but you will be lucky if they last that long!
Ingredients
2 c. all-purpose flour (spoon &and leveled)
1 t. baking powder
1/2 t. salt
1 c. unsalted butter, melted and slightly cooled
1 3/4 c. packed light or dark brown sugar
1 large egg + 1 egg yolk
1 T. vanilla extract
1 c. sweetened shredded coconut
1 c. dark or semi-sweet chocolate chips
Directions
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Preheat oven to 350 degrees. Grease a 9 x 13 inch pan or line with aluminum foil, leaving an overhang on the sides to lift the finished blondies out, which makes cutting easier. Set aside.
In a large bowl, whisk flour, baking powder and salt together.
In a medium bowl, whisk melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk and vanilla extract until combined. (While melting butter, wait until it reaches the brown butter stage to give it a nice flavor.)
Pour wet ingredients into dry ingredients; gently whisk until combined. Fold in coconut and chocolate chips.
Evenly spread batter into prepared pan. Bake 25- 35 minutes, or until a toothpick comes out almost clean.
Remove from the oven; allow to cool completely in the pan which has been set on a wire rack. Cut.
Serve.
Makes 18 large blondies.
Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
Make ahead: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.