Description
These blondies are a warm, nutty treat with caramel notes from browned butter and a hint of toasted coconut, offering a delightful contrast in textures.
Ingredients
Scale
- 1 cup unsalted butter (227 g)
- 2 cups packed brown sugar (about 440 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (about 240 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded toasted coconut (about 80 g)
- Optional: 1/2 to 1 cup chopped toasted nuts (macadamia, pecans, or walnuts)
- Optional: 1/2 cup white chocolate or butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Line with parchment for easier removal.
- Melt the butter in a saucepan over medium heat and continue cooking until the milk solids turn golden-brown (about 5–7 minutes).
- Let the browned butter cool slightly, then mix with brown sugar until glossy.
- Add the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually combine with the wet mixture without overmixing.
- Fold in the toasted coconut and any optional mix-ins like nuts or chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes until edges are set; a toothpick inserted should come out with a few moist crumbs.
- Cool completely in the pan before cutting into squares.
Notes
For extra crunch, add toasted nuts. Keep an eye on the browning butter to avoid burning. These blondies are best enjoyed warm or can be stored for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 19g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg