It was my mom’s birthday this week and I knew I wanted to make her a treat to go along with the rest of her gift. Many options crossed my mind, but I kept coming back to these blondies. I’ve seen them on quite a few blogs over the past couple of months and they always look so good! Plus, my mom really likes coconut so I thought these would be a hit with her. As an added bonus, I had all of the ingredients on hand and the recipe couldn’t be easier to throw together.
I made the blondies in my 9-inch pan as I don’t have an 8-inch pan so the bars are a bit thinner than some of the ones I’ve seen on other blogs. I did have a bit of trouble figuring out when these were done baking. I always get wary when a recipe tells me not to overbake something so I was perhaps a bit too cautious and pulled the blondies out a few minutes too early (which of course I didn’t really learn until I tried cutting into them and saw they were a little gooey). They were still delicious though! It’s basically a really yummy chocolate chip cookie made even better by the addition of coconut!
Coconut Chocolate Chip Blondies
as seen on Two Peas and Their Pod
1 cup all-purpose flour
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup sweetened flaked coconut, plus extra for sprinkling on top of the bars
1 cup chocolate chips
Preheat oven to 350 F. Spray an 8-inch square baking pan with cooking spray.
Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
Slowly fold in the flour and salt until just blended. Add the coconut and chocolate chips to the batter. 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.