CHOCOLATE COCONUT BLONDIES
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
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.
TRIPLE CHOCOLATE COCONUT BLONDIES
These Triple Chocolate Coconut Blondies are soft and chewy, and full of rich buttery flavor.
Provided by Brenda | A Farmgirl's Dabbles
Categories Bars & Brownies
Time 39m
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F.
- Line an 8" x 8" metal baking pan with parchment paper and set aside.
- In a medium-sized microwave-safe bowl, gently melt the butter in the microwave. Try to not let the butter get too hot. With a rubber spatula, stir in the brown sugar until blended. Add the egg and vanilla extract, stirring until completely incorporated. Sprinkle the flour over the top, followed by the salt, baking powder, and baking soda. Then stir just until combined. Do not over mix. If the batter is noticeably warm from the melted butter, let it sit for a bit to cool down to room temperature. Then add toasted coconut, 1/3 cup semi-sweet chocolate, and 1/3 cup white chocolate. Fold batter gently, taking care to not over mix.
- Spread batter evenly in prepared pan, and then sprinkle with additional semi-sweet chocolate chips and white chocolate chunks, plus the 2 tablespoons cacao nibs.
- Bake for about 24 to 25 minutes, or until a toothpick inserted into the middle comes out just barely clean. Take care to not over bake. Let blondies cool completely before cutting.
Nutrition Facts : Calories 180 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCONUT BLONDIES
Provided by Ruth Cousineau
Categories Dessert Bake Picnic Coconut Pecan Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 (2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
- Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
- Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
- Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.
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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TRIPLE CHOCOLATE BLONDIES - BAKER BY NATURE
From bakerbynature.com
Cuisine CookiesCategory DessertServings 9Total Time 35 mins
- Melt butter, then mix with brown sugar until smooth. Beat in the egg, then add the vanilla; stir until well combined. Mix in the salt and flour and stir until everything is combined. Quickly fold in the chocolates. Smooth batter into prepared pan and bake for 20-25 minutes. The center should not shake when you wiggle the pan, but they will be moist and gooey. Cool completely in pan before cutting and serving.
TRIPLE CHOCOLATE COCONUT BROWNIES - SIMPLY DELICIOUS
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- Pre-heat the oven to 180°C/350°F and line a 30cm x 20cm (12in x 8in) baking dish with parchment paper.
- In a pot, melt the butter, sugar and cocoa together over medium heat. Allow to melt, while stirring for approximately 5 minutes.
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