Coconut Oil Chocolate Chunk Blondies Recipes
COCONUT OIL CHOCOLATE CHUNK BLONDIES
No butter (or any other dairy) in these ooey-gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just caramelized chocolatey bliss! Pinky swear.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
- Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
- Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
- Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.
COCONUT BLONDIES
These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- In small bowl, combine flour, baking powder and salt.
- In saucepan, melt butter over low heat.
- Remove from heat.
- Stir in brown sugar and vanilla; add eggs, stirring until well blended.
- Stir in flour mixture into sugar mixture just until blended.
- Stir in coconut and pecans.
- Spread batter evenly in prepared pan.
- Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
- Do not overbake; blondies will firm as they cool.
- Cool completely in pan on wire rack.
- When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
- Variations: Pecan Blondies--leave out coconut.
- Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.
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- 1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8 square pan with parchment paper (to easily lift the blondies out of the pan), or grease with coconut oil (to cut and serve in the pan).
- 2. Whisk together coconut oil and sugar (it will be clumpy), then add milk and vanilla and whisk again to combine. Add all remaining ingredients and stir until fully combined.
- 3. Press blondie dough into the pan (it will be a thin layer, but it puffs up as it bakes). If desired, sprinkle a few more chocolate chunks on top to make them look extra pretty when they're done baking.
- 4. Bake for 12-16 minutes, or until golden and still slightly soft in the center. For more gooey blondies, stop at the 12 minute mark. For more cakey blondies, cook the full 16. I was happy at about 13 minutes.
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