I already have a strong love affair with brownies. Put a pan of brownies in my kitchen and I will shave off little strips every time I walk by until the whole pan is gone in one day. Yep, one day.
Blondies aren’t quite on the same scale as brownies for me, but they are close. They tend to be richer and sweeter so I seem to be able to limit my consumption comparatively.
As blondies go, these are quite tasty. Enjoy!
Coconut Chocolate Chunk Blondies
Source: Brown-Eyed Baker
1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter
Preheat oven to 350 degrees F. Grease and flour an 8-inch square baking pan.
Combine the flour and salt; set aside.
Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.
Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.
Scrape the batter into the prepared pan and smooth even with a rubber spatula.
Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.
For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.