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I saw this recipe a few weeks ago on Maria’s blog, Two Peas and Their Pod. She posted them for her first wedding anniversary. Be sure to check out the post to see how absolutely adorable she is! I was drawn to the recipe for its simplicity and the fact that I had everything in my pantry to make them.
Maria makes some great recipes, so I decided to try them exactly how she made them, which is a very hard thing for me to do! I am usually one to play with recipe ingredients – tossing in a little extra something here, deleting something there.
This recipe could not come together quicker and that ease of preparation makes them perfect for the a mid-week dessert. I also found that they travel extremely well and think they would be a delectable treat to earn ya some brownie… I mean… blondie points at work.
These were such a hit at my house and at work, I have made them twice and making a recipe twice in my kitchen is not something that occurs often, especially within a couple of weeks! Next time I make these, I might leave out the coconut because my boss thinks these will be “the best” chocolate chip cookie bars.
If you have a little extra time this evening, whip these together and make someone in your life feel extra special!
Coconut Chocolate Chunk Blondies
Ingredients:
- 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
- 1 1/2 teaspoons vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup chocolate chips or chunks
- addtional coconut for sprinkling on the top of the bars
Directions:
- Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.
- Combine the flour and salt; whisk and set to the side.
- Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
- Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.
- Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars. Let cool slightly before serving. Cut the bars into squares.
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I’ve made these twice and they get many compliments. I wonder if I added baking soda would they be chewy “and” cakey? I have not done this yet. I will appreciate any suggestions. Thanks.
Hello! I haven’t attempted this recipe with this addition, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Has anyone tried to adapt the recipe to a 13×9 pan? If so, what measurements did you use and did you adjust the baking time or temp? Thanks
I made these tonight. These were really good
Easy to make. Bubbling in the oven concerned me but they still came out good. The bottom is kinda wet though but don’t know how I can fix that without over cooking. Thanks!!
I’m glad you enjoyed them, Des!
Yum! Love these flavors!!!
I added some slivered almonds and baking powder (1tsp). Next time I’ll cut back in the sugar.
The slivered almonds sound great, Betka!
Hi Jamie,
I made these tonight but they didn’t exactly turn out….though super tasty, they keep falling apart every time I try to cut and pull them out. Hopefully, by morning they will have cooled/set properly. They are also a bit more greasy on the bottom than I’m use to…wondering if it’s because I greased the glass pyrex. Thoughts?
Hi, Anisa! Did they set up okay by morning? Let me know how you liked them!
Oppa i meant jamie!! :)
No worries!
Hi Chloe,
Thanks so much for the recipe! :) i made this yesterday and my family loved them. They turned out very well and tasted delicious. They didnt last long. My husband even asked me to make some more again today. :) looks like ill be trying more of your yummy recipes.
Cheers,
Lisa
Thank you, Lisa! That made my day!
sooo great! I’m entering these in a baking contest next month!
Let me know how it goes–good luck!
These look so delicious! I’m entering a baking contest next month and came across this delicious recipe! I think I have a great chance of winning if I enter these blondies. I have one quick question for everyone who made them. Does the coconut burn in the oven, because I know lots of people who’ve had coconut burn when they put it on top of cakes and such. Also, a good tip is to put parchment paper on the pan before adding the batter, and letting it hang over the sides. this makes for a quick and easy removal of the blondies with no stick :)
Hi, Chloe! It’s always a good idea to watch coconut in the oven so it doesn’t burn. And parchment is your choice–it does make a quick and easy removal! Good luck at the baking contest. Let me know how it goes!
So delish! Worked out perfectly! thanks for the recipe, ill be making these again!