Dark Chocolate Coconut Blondies Recipes

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COCONUT CHOCOLATE CHUNK BLONDIES



Coconut Chocolate Chunk Blondies image

These blondies have a hit of coconut and chocolate

Provided by Michelle

Categories     Snack

Time 50m

Number Of Ingredients 10

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
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter

Steps:

  • 1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
  • 2. Combine the flour and salt; set aside.
  • 3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.
  • 4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.
  • 5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.
  • 6. 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.
  • 7. 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.

Nutrition Facts : Calories 280 kcal, Carbohydrate 36 g, Protein 2 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 27 mg, Sodium 63 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

COCONUT BLONDIES



Coconut Blondies image

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

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pecans, coarsely chopped
3/4 cup sweetened flaked coconut

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.

CHOCOLATE COCONUT BLONDIES



Chocolate Coconut Blondies image

Chocolate Coconut Blondies are crazy thick, chewy, and loaded with gooey chocolate chunks and aromatic coconut. This easy recipe takes just minutes to prepare!

Provided by Tessa Arias

Categories     Dessert

Time 50m

Number Of Ingredients 8

2 sticks (227 grams) unsalted butter, melted
1 3/4 cups (350 grams) light brown sugar
2 large eggs plus 1 egg yolk
1 teaspoon vanilla
1/4 teaspoon fine salt
2 cups (254 grams) all-purpose flour
1 cup (80 grams) sweetened shredded coconut
8 ounces (227 grams) semisweet chocolate, chopped into chunks

Steps:

  • Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
  • In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
  • Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.
  • Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
  • Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.

GLUTEN-FREE CHOCOLATE CHUNK BLONDIES



Gluten-Free Chocolate Chunk Blondies image

Provided by Dani Spies

Categories     bars + brownies     DESSERT     DIET

Time 32m

Number Of Ingredients 9

1/4 cup melted coconut oil
1/4 cup honey
2 tsp. vanilla extract
2 eggs (lightly beaten)
1/4 cup unsweetened almond milk
1/2 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 ounces dark chocolate (chopped)

Steps:

  • Pre-heat oven to 350.
  • In a medium bowl combine coconut oil, honey, vanilla extract, eggs and almond milk.
  • In a separate bowl combine coconut flour, baking soda and salt. Whisk until well combined.
  • Pour the dry ingredients into the wet and stir until just combined. Gently stir in the chocolate chunks.
  • Transfer the batter to an 8x9 baking dish that has been light coated with coconut oil, butter or cooking spray. Bake for 22 minutes or until golden brown and cooked through the center.
  • Allow to blondies to cool and enjoy!
  • Makes 9 blondies.

Nutrition Facts : Calories 103 kcal, Carbohydrate 9 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 124 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 square

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