Chocolate, Coconut & Pecan Blondies – Yum! Chocolate chips were buy one, get one free at the grocery store this week. I, of course, had to pick some up. When I got home, I started thinking about what I wanted to bake. I knew that I wanted to bake something that I could easily take to school, because we have a half-day grade level collaborative planning day tomorrow. Blondies are easily transported, so I set out to find a great recipe.
I search Epicurious first and came across this recipe. But I wasn’t sold. So I started searching food blogs and saw this recipe on Ally’s blog. It was the same one! I was sold then. Her pictures made me drool… 🙂
I added about a cup of whole pecans when I was toasting the coconut and then chopped them up to add to the batter.
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 1/2 cups firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 1/2 teaspoons double-acting baking powder I used regular.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips
- 2 cups sweetened flaked coconut, toasted and cooled
1. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition
2. Beat in the vanilla.
3. In a small bowl whisk together the salt, the baking powder, and the flour.
4. Add the flour mixture to the butter mixture, and beat the batter until it is just combined.
5. Stir in the chocolate chips and the coconut (and the pecans).
6. Spread the batter evenly in a buttered and floured 13- by 9-inch baking pan. (I had to constantly wet my fingertips to spread it evenly. It was so sticky!)
7. Bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester.
8. Let the mixture cool completely in the pan on a rack and cut it into squares.
Chocolate, Coconut & Pecan Blondies