Dark Chocolate Coconut Blondies
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.
Dark Chocolate Coconut Blondies
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, melted and slightly cooled
- 1 and 3/4 cup (350g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk
- 1 Tablespoon (15ml) vanilla extract
- 1 cup (80g) sweetened shredded coconut
- 1 cup (180g) dark or semi-sweet chocolate chips
- Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or line with aluminum foil, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
- In a large bowl, whisk the flour, baking powder, and salt together.
- In a medium bowl, whisk the melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Fold in the coconut and chocolate chips.
- Evenly spread batter into prepared pan. Bake for about 35 minutes, or until a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack before cutting.
- Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
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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SHOP THE RECIPE
Here are some items I used to make today’s recipe.