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Dark Chocolate Coconut Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Dark Chocolate Coconut Blondies combine the rich, fudgy texture of traditional blondies with the tropical sweetness of shredded coconut and the deep flavor of dark chocolate chips. With a perfect balance of chewy and tender, they’re an irresistible treat ideal for dessert or snacking. Easy to prepare and baked to golden perfection, this recipe yields 18 generous servings.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) 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) pure vanilla extract

Add-ins

  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (180g) dark or semi-sweet chocolate chips

Instructions

  1. Prepare the baking pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch pan or line it with parchment paper, leaving an overhang on the sides for easy lifting of the blondies after baking. Set the prepared pan aside.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined to ensure proper leavening and seasoning throughout the batter.
  3. Combine wet ingredients: In a medium bowl, whisk the melted butter and brown sugar until fully blended. Then whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and uniform.
  4. Form the batter: Pour the wet mixture into the bowl with the dry ingredients. Gently whisk until just combined, being careful not to overmix to maintain a tender texture. Fold in the shredded coconut and dark chocolate chips evenly through the batter.
  5. Bake the blondies: Spread the batter evenly into the prepared pan. Bake in the preheated oven for about 35 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
  6. Cool and serve: Remove the pan from the oven and place on a wire rack. Allow the blondies to cool completely in the pan, which helps them set firmly for easier slicing. Once cool, lift from the pan using the parchment overhang, cut into 18 squares, and serve.
  7. Storage: Store any leftover blondies covered at room temperature or refrigerated for up to 1 week to maintain freshness and moisture.

Notes

  • For an extra coconutty flavor, toast the shredded coconut lightly before folding it into the batter.
  • Use parchment paper with an overhang to easily lift the blondies out of the pan, making cutting cleaner and easier.
  • Don’t overbake; the blondies continue to firm up as they cool. The toothpick should come out mostly clean but might have a few moist crumbs.
  • Substitute dark chocolate chips with semi-sweet or milk chocolate based on preference.
  • Ensure the melted butter is slightly cooled before mixing with eggs to avoid scrambling.

Find it online: https://dishmelt.com/dark-chocolate-coconut-blondies-recipe/