Saturday, August 1, 2009

Coconut Chocolate Chunk Blondies

Oh my. So chocolatey and delish.

I made these blondie bars for a family gathering a few months ago and they were amazing. The only problem with them was that I was running late, so I asked Brian to melt the chocolate for the top and drizzle it on. Something went weird with it and he ended up just spreading it all on the top of the blondies like frosting which was VERY rich. So apparently slightly less is more in the case of the chocolate drizzle on the top! Noted for next time! (Even better, give myself more time to get ready so I can do it myself. Novel concept)


For the blondies:
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 chunks (I used Ghiradelli bittersweet chocolate chips)

For the topping:
1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter


Pre-heat the oven to 350°. Prepare a 8x8 glass pan by spraying lightly with oil.

Combine the flour and salt and set aside.

Blend together the melted butter and brown sugar, then blend the eggs and vanilla.

Slowly beat in the flour mixture until well combined. Mix in the coconut and chocolate.

Pour the batter into the pan, then bake for 25-30 minutes, or until set but still soft in the center. Do not over-bake.

Cool slightly, then mix together the chocolate and butter for the topping and melt in the microwave. Drizzle the chocolate over the top of the blondies (don't drench them in chocolate, as I learned).

Source: Brown Eyed Baker

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