Classic chocolate-chip blondies perfect for some weekend baking. These blondies are soft, chewy and they take less than a half hour to make! Chock full of indulgent chocolate, delicious toasted coconut and crunchy walnuts.
Yes, yes and yes!
If you love chocolate chip cookies and brownies than blondies are sure to win you over! These are the perfect first cousins to the brownies and cookies. So delicious!
Makes around 26-30 bars
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups packed light brown sugar
- 12 tbsp unsalted butter, melted & cooled
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
- a pinch of nutmeg
- 1 cup of unsweetened, shredded, toasted coconut
- 1 cup pecans or walnuts, toasted and chopped coarse
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- Preheat oven to 350 degrees. Lay foil sheets over a 13 by 9-inch baking pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside.
- Whisk flour, baking powder, salt, cinnamon and nutmeg together in medium bowl; set aside.
- Whisk brown sugar and melted butter together in a medium bowl until combined. Add eggs and vanilla. Mix well.
- Using a rubber spatula, fold in the dry ingredients into egg mixture until just combined. Do not over mix. Fold in nuts, coconut, chocolate chips and transfer batter to prepared pan, smoothing top with rubber spatula.
- Bake until top is shiny and slightly cracked and the edges are light brown, 20 to 25 minutes. Transfer pan to wire rack and let cool completely. Remove bars from pan using foil. Cut into 2 by 2-inch bars and serve.
Tip: If you don’t have chocolate chips, you can use 1 cup of any chocolate chopped into small pieces. To toast the nuts and coconut – heat oven to 350 degrees. Toast the nuts and coconut on a rimmed baking sheet, stirring 2 or 3 times, until light golden, 4 to 5 minutes. Let cool.