22 May
Posted as Brownies and Bar Cookies
At some point I missed the memo on blondies. When did they become popular? They popped up on my radar sometime last year, and even then, I didn’t feel the urge to scurry off into the kitchen to whip them up. Slowly though, it seemed their popularity was picking up steam. I started to see a lot of different varieties on other blogs. I saw an episode of Throwdown with Bobby Flay when he tried to one-up the blondies by Sugardaddy’s. I still didn’t see what all the fuss was about, but I added them to my Top 100 list and figured I would give them a try one day. Lo and behold, that day finally came. Annie asked me if I wanted to bake something together being that it had been awhile since we made the Peanut Butter Torte, and these were one of her suggestions. Since I had been dragging my feet on trying them, I thought it was a good selection. I was even more convinced after I tried one – they taste very much like Girl Scout Samoas cookies!
For those that are as in the dark as I was, a blondie is basically a brownie minus the chocolate. While brownies have a common base of melted butter, granulated sugar and cocoa powder, blondies are created with melted butter and brown sugar. The result is a rich toffee-like flavor. Mixing the butter and brown sugar creates such a fabulous aroma that it will make you want to eat the batter by the spoonful. I’m not kidding. Be prepared to muster up some serious willpower. The flavors in these blondies are fabulous – the batter is rich, the coconut slightly sweet and adding a chewy texture, and the chocolate with the perfect amount of, well, chocolateness.
I was a huge fan of how the batter smelled when being mixed together, and loved the crisp, crackly, brownie-like top that the blondies had when they came out of the oven.
Some notes on the recipe:
- I used Ghiradelli bittersweet chocolate chips, which are larger than regular chips, so more like a “chunk”. Plus I like dark chocolate.
- You don’t need to break out a mixer – I made these with one bowl and a large spoon.
- To get clean cuts, use a bench scraper
- I am now a blondie convert.
1 year ago: Buttermilk Pancakes
2 years ago: Dark Chocolate Chip Scones
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Coconut Chocolate Chunk Blondies
Yield: 16 two-inch-square bars
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
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunksTopping:
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
2. Combine the flour and salt; set aside.
3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.
4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.
5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.
6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.
7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.
(Adapted from About.com Southern Food)
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Oh yum! These look really good. Perfect to bring with me to a bbq potluck this weekend!
I am making these this weekend! Great recipe. Thanks!
These blondies look incredible! It’s never too late to get on the blondie bandwagon. What a fabulous job you’ve done. I wish I could grab a square or seven (yes, seven; i love my coconut and chocolate). YUM!
I love blondies – they look yummy with all that coconut and chocolate!
Oh those look delicious! Did you used sweetened or unsweetened coconut in the recipe?
Hi Nic – I used sweetened coconut flakes. Thanks for asking, I revised the recipe to make that clear!
A Mounds bar is my favorite candy so I know without a doubt I’m going to enjoy this recipe! My office is open on Monday so those of us who are working are bringing food for a potluck lunch & I signed up to bring dessert–now I know what I’m taking. Thanks Michelle!
Love Somas, these look delicious! I’m with you, I have been on the fence, wondering what all the fuss with blondies was. I have even been eyeing the Barefoot Contessa Blondie mix at work, but not quit tempted enough. But these just might do the trick. I think I’m going to have to try them. Thanks for the recipe, and the tips.
Yum, great choice! These were fabulous
This recipe is extremely easy to remember. Basically just a cup of everything with a stick of butter, egg, and some vanilla.
I used chocolate chips for this recipe and a cup was WAY too overpowering. If you’re using chips instead of chunks, I’d say lower the amount to about a half a cup, the bars were tasty enough that I decided to make another batch with just coconut, which are in the oven right now. The females in the house can eat the overly chocolaty ones.
I made somoa bars a while ago, and they were good but not worth the effort. These aren’t too far away from those, but require MAYBE ten minutes of work.
Thanks for the recipe
Hi Jon, Thanks for all of the feedback! So glad your household has been enjoying these, both with and without the chocolate. Since I’m a female I’m probably immune to anything overely chocolatey
Glad you were able to find versions that worked for everyone!
Those look and sound awesome. Love the flavors!
made these last night – they look amazing (am patiently waiting until *after* breakfast to break into them)
I had so much topping that I just spread it out overtop the blondies like an icing. Next time, I shall make a lot less!
Wow–those look amazing!! I always remember my mom making blondies when I was little, but they certainly didn’t have coconut in them, just butterscotch I think— Can’t wait to try these!
I really like the sound of adding coconut to chocolate chunk brownies!
oh, those look so good! I usually like brownies better than blondies, but these sound amazing. I love coconut.
s@bd – I forgot to mention that the topping did make quite a bit. Thanks for reminding me, I am going to mention that in the recipe notes! I hope you enjoyed them!
Samoas are my very favorite girl scout cookie. These sound wonderfully rich and yummy!
I made these over the weekend and they are delicious. Thanks for sharing the recipe!
Hi Nic – I’m so glad you enjoyed the blondies! Thanks for coming back and letting me know you tried them and liked them!
Those sound and look wicked good! We LOVE blondies. Thanks for sharing!
~ingrid
These were so yummy. Thanks again for posting!!
Hi Pamela – So glad that you enjoyed these! Thanks for coming back and letting me know!
I’ve been on a baking kick lately and tried these at your suggestion! SO easy and SO tasty! I’ve been baking cookies lately so the texture of the coconut in this bar was a welcome change! Will be making these again soon!
Crystal – Glad you liked them! It’s always fun to switch up different types of baked goods, sometimes I get stuck in ruts. Hope you continue your baking kick!
I stumbled across your page a few days ago. I saw this recipe and it looked so tasty that I went out and bought the ingredients and baked them today. It was super easy to make and tasted soo good! Thank you so much! I’m glad I found your blog!