I have something you’re going to love more than any brownie you’ve ever tasted. I’m talking about dark chocolate coconut blondies, where dark chocolate and brown sugar and butter and coconut and vanilla meet like they never have before.
Can brownies even do unimaginable things like this?
I’m baking around the clock lately, testing recipes left and right until I find ones I absolutely love. I’ve been behind on work all summer, so this is go-time for me. There’s been many mediocre cakes and possibly a few repulsive cupcakes but, as a whole, a mountain of favorites. Speaking of mountains– did you see my mount Oreo on Insta stories last weekend? I was making ice cream cake for the party. An entire package of Oreos just for the crust!
These blondies were also served up at the party on Sunday, where I secretly used my friends as a blondie focus group.
“Just curious how chewy that blondie you are currently eating is? Too chewy or not chewy enough? On a scale of 1 to 10, exactly how chewy?”
“Is there enough chocolate, too little chocolate, or just enough chocolate?”
“Is the blondie in your mouth a) soft b) brown sugar-y c) coconut-y enough or d) all of the above? You can finish chewing before you answer.”
Normal hostess behavior.
My research findings all came back exactly how I imagined: super rich, decadent with dark chocolate, full of brown sugar, coconut, and buttery flavors. Chewy on the edges and oh-so-soft in the centers. And I can’t wait for you to experience them!!
What I did was take a basic blondie recipe (you can see mine here with candy bars!), double it to make a party-size/family style batch, alter a few ingredients here and there, then throw in chocolate and coconut. I actually didn’t wait for the blondies to fully cool before cutting into them (Sorry. Is that a baking sin?) so the edges were a little crumbly, but a lot delicious.
First thing you gotta know: you don’t need a mixer! Just 2 bowls, a whisk, a spatula, and some basic baking ingredients. As well as some self control. I highly recommend making these for an event or literally anything where the blondies won’t stare at you on the counter for 3 days.
The first time I made these, the blondies were pretty cakey. They were tasty, yes, but not at all dense. I like blondies to be quite dense– somewhere in between crumbly cookie bars and fudgy brownies. To get there, use melted butter. Melted butter also makes a super chewy blondie. Also, use 1 egg + an extra egg yolk. You already know egg yolks are the secret to rich, moist, tender, and chewy cookies and they do just the same in blondies. 2 full eggs was part of the initial cakey blondie problem, so leave 1 egg white out.
All brown sugar for massive flavor. Blondies get their distinctive and unique molasses/butterscotch flavor from brown sugar, so why squeeze white sugar in the mix? I like to use dark brown sugar in blondies for the deepest flavor, but light brown sugar works just as well.
1 cup each of dark chocolate chips and sweetened shredded coconut rounds it all out. The shredded coconut helps to make the blondies even chewier than they already are. And I may have been extra generous with the chocolate chips in these, but anywhere around 1 cup is perfect.
If you want to get wild and embrace the Fall months upon us, sprinkle a bit of ground cinnamon into the batter. Hot dignity damn that’s seriously good in these blondies! Brownies can never even compare.
Make ahead tip: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
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