Blondies, bars, squares: however you call them, they’re one of my favorite endlessly tweak-able recipes. Being in possession of some shredded coconut leftover from the holidays, I decided to acquire some dark chocolate chips to go along with them. When making blondies I always obsess over whether to use light or dark brown sugar, and I went with dark on this one. If you want to add a nutty crunch, I’d suggest adding some toasted slivered almonds to the mix.
8 tablespoons butter, melted or browned
1 cup brown sugar – dark if you have it
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 cup shredded coconut
1/2 cup plus 2-3 tablespoons dark chocolate chips
Preheat oven to 350º F. Melt or brown the butter, and let it cool slightly.
TIP: Browning the butter instead of simply melting it is a quick maneuver with a huge ROI in the flavor department. If you’re melting it over the stove, you’re already halfway there…
Mix melted butter with brown sugar and stir until any lumps are smoothed out. Beat in egg and then vanilla and mix thoroughly.
In a separate bowl combine flour, salt, and baking powder. Add to wet ingredients and mix until just combined. Stir in coconut and 1/2 cup of the chocolate chips.
Spread dough in an even layer in an 8-by-8 inch square pan. Bake for 20-25 minutes, or until set in the middle. Cool on rack before slicing into squares and removing from pan and reassembling on a flat surface like a cutting board.
Microwave the remaining 2-3 tablespoons of chocolate chips in 20-second increments until melted, stirring in between. When melted, spoon into one corner of a plastic Ziplock bag. Cut a tiny piece off one corner of the plastic, and squeeze the chocolate out slowly and evenly over the blondies. I went with a pretty simple diagonal pattern, but you can get creative as you like!