Chocolate Chip Coconut Blondies
These chewy and tender Chocolate Chip Coconut Blondies are a simple yet comforting dessert, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted adds moisture and richness
- 1 cup brown sugar for sweetness and a slight caramel flavor
- 1/2 cup granulated sugar balances the sweetness
- 2 large eggs binds the ingredients together
- 2 teaspoons vanilla extract adds warmth and depth of flavor
Dry Ingredients
- 2 cups all-purpose flour provides structure
- 1 teaspoon baking powder helps with rising
- 1/2 teaspoon salt enhances flavor
Add-ins
- 1 cup chocolate chips adds sweetness and texture
- 1 cup shredded coconut adds chewiness and a tropical flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Whisk until smooth.
- Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture, stirring gently.
- Stir in the chocolate chips and shredded coconut until evenly dispersed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven until golden brown around the edges, about 25 minutes. A toothpick inserted should come out with a few moist crumbs.
- Allow the blondies to cool in the pan for a while before transferring them to a wire rack to cool completely.
Serving
- Slice into squares or rectangles for serving.
Notes
Store these blondies in an airtight container at room temperature for up to four days, or refrigerate for about a week. They can also be frozen for up to three months.