Coconut Almond Blondies
Published Oct. 11, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams melted salted butter, plus more for the pan
- ½packed cup/110 grams dark brown sugar
- ¼cup/50 grams granulated sugar
- 1large egg
- 1½teaspoons pure vanilla extract
- 1cup/128 grams all-purpose flour
- ½teaspoon baking powder
- ¾teaspoon kosher salt
- 1cup/170 grams chopped bittersweet or semisweet chocolate
- 1cup/85 grams sweetened coconut flakes
- ½cup/71 grams chopped roasted, salted almonds
Nutritional analysis per serving (16 servings)
235 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 3 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and line an 8-by 8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- Step 2
In a large bowl, whisk together the butter, sugars, egg and vanilla until well-blended. Add the flour, baking powder, salt and most of the chocolate, coconut and almonds and, using a flexible spatula, fold them in by gently scooping the butter mixture from the bottom and folding it over the top. Rotate the bowl and repeat until just combined. Transfer to the prepared pan and smooth the top. Sprinkle evenly with the remaining chocolate, coconut and almonds.
- Step 3
Bake until the top looks dry and set and a toothpick inserted into the center comes out with a few moist crumbs attached, 24 to 28 minutes.
- Step 4
Transfer the pan to a rack to cool completely.
- Step 5
To serve, use the paper overhang to transfer the blondie to a cutting board. Cut into 16 pieces. Store in an air-tight container at room temperature for up to 3 days.
Private Notes
Comments
I was attracted to this recipe because the photo seemed to show it included cranberries. I suppose one could put some in but why do those chocolate chips look like dried fruit?
Delicious! I used 3/4 brown sugar and dropped the granulated sugar and baking powder, as neither belong in a blondie. A commenter found these cakey, which is likely because of the baking powder. With these mods, they had a fudgy texture and were delicious. Bittersweet over semi sweet offers a nice contrast to the sweet coconut.
My (step)mom used to make these back in the 1960s-70s in the Midwest where I grew up. They were only a very occasional treat. I moved out of the house in the late 70's and out to the west coast. I remember on one visit back home 15-20 years later, she made them. I told here these were always my favorite dessert and asked here how she made them. She told me, but I didn't write it down. I soon forgot it. I like that the author gave ingredients in grams as well. Always easier.
These are delicious. I followed the recipe to a T and had great success! One question I have is about the butter. Could you cut the butter and if so, by how much and still have the recipe work?
Big raves! I think if I make again, will drastically reduce kosher salt and opt for a sprinkling of finishing salt on top. Can probably cut back the sugar as well. Used unsweetened coconut, which I think was a good choice. Also did 50/50 semisweet and bittersweet.
I am looking at this recipe because I have a lot of almonds in my freezer. However they are not salted. Any thoughts on what the flavor profile might be with unsalted? I might just roll in oil and salt them. It’s summer, it’s hot and it might be too much trouble.