Introduction
While the classic brownie holds the crown for chocolate decadence, its sophisticated cousin, the blondie, offers a delightful alternative rooted in butterscotch and vanilla richness. Our Chocolate Coconut Blondies take this chewy, caramel-like base and elevate it with the tropical texture of sweetened coconut and generous pockets of melted chocolate. Inspired by the irresistible combination found in classic candy bars, this recipe delivers a treat that is simultaneously gooey, chewy, and irresistibly easy to make. Perfect for potlucks or an afternoon craving, these bars are guaranteed to become a household favorite.
Ingredients
- 115g (1/2 cup or 1 stick) unsalted butter, melted
- 200g (1 cup, packed) light brown sugar
- 50g (1/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 150g (1 1/4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 170g (1 1/2 cups) sweetened shredded coconut
- 150g (3/4 cup) semi-sweet chocolate chips
Step-by-step Preparation
- Preheat your oven to 175°C (350°F). Line a 20x20cm (8×8 inch) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and smooth. This step is crucial for developing the blondie’s signature butterscotch flavor.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. The mixture should become slightly lighter in color.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. *Tip: Overmixing the flour will develop the gluten too much, resulting in a tough blondie instead of a chewy one.*
- Gently fold in the shredded coconut and chocolate chips using a rubber spatula. Ensure the add-ins are evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan and spread it evenly. Bake for 25 to 30 minutes. The blondies are done when the edges are set and golden brown, and the center looks slightly soft but no longer wet.
- Remove from the oven and allow to cool completely in the pan on a wire rack—about 2 hours. *Tip: Cooling completely is essential for achieving the perfect chewy texture and clean slices.* Use the parchment paper overhang to lift the blondies out before slicing into 12 squares.
Nutritional Information
These Chocolate Coconut Blondies are a rich source of energy, containing substantial carbohydrates and healthy fats from the butter and coconut. While exact figures vary based on the size of the slice, one serving (approx. 1/12th of the batch) typically contains around 280-320 calories. Coconut contributes dietary fiber and healthy medium-chain triglycerides (MCTs), making this a satisfying and substantial treat, best enjoyed in moderation.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3 to 4 days. If you wish to extend their freshness, they can be stored in the refrigerator for up to one week. For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag; they will keep well for up to three months. Thaw frozen blondies overnight in the refrigerator or briefly reheat them in the microwave for a warm, gooey texture.
Conclusion
These Chocolate Coconut Blondies are the perfect marriage of chewy richness and tropical flavor. They are delicious served at room temperature, but for an extra decadent experience, warm them slightly and serve them à la mode with a scoop of vanilla bean ice cream and perhaps a light dusting of powdered sugar. For variations, try adding 1/2 cup of chopped walnuts or pecans for extra crunch, or drizzle melted white chocolate over the cooled bars for added visual appeal and sweetness.