A blondie is basically just a giant chocolate chip cookie baked in a pan. Sometimes that turns out well, other times the end result is tragically disappointing and leaves you wanting a regular cookie. These are the former. They are amazing. Please consider yourself warned. They are a bit like Pringles, at least as far as the slogan goes. You can’t eat just one.
The recipe is from Back in the Day Bakery. I had heard of the cookbook, but I had managed to restrain myself from getting it…up until our friend made these blondies for us when we were visiting last winter. Her husband had just bought her The Back in the Day Bakery Cookbook as a gift and she was baking through it. I think the four of us finished half the pan within an hour. The next morning, I ate more for breakfast. Since then, I have made these for movie nights, group meetings, birthdays, dinner parties, and just because I was craving them. Everyone who tries one goes back for more. They have two “secret” ingredients, coconut and bourbon, but even certain people who don’t like coconut or alcohol in their desserts like these.
Original Source: The Back in the Day Bakery Cookbook
- ¾ cup (60 g) heaped unsweetened flaked coconut*, toasted
- ½ pound (2 sticks) butter, melted then cooled until mostly re-solidified
- 2 cups (440 g) packed light brown sugar**
- 2 large eggs, at room temp
- 4 teaspoons pure vanilla extract
- 2 tablespoons bourbon or scotch***
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1⅓ cup (250 g) heaped semi-sweet chocolate chips
- Preheat the oven to 350°F.
- Cover the bottom and sides of a 9x13'' pan with parchment paper. You will use this for toasting your coconut and baking the blondies.
- Spread the coconut in your pan, and bake in your pre-heating oven until toasted. This should take 5-10 minutes, depending on your oven. It's best to shake or stir halfway through and don't walk away -- coconut flakes burn quickly.
- Meanwhile, cream together butter and brown sugar until fluffy (about 3 minutes).
- Add eggs, vanilla, & bourbon, mix until combined. No streaks of egg should remain and the batter may look a little separated because of the bourbon - it's okay.
- In a separate bowl, stir together flour, baking powder, & salt. Add the flour mixture to the wet ingredients.
- Gently fold in toasted coconut and chocolate chips.
- Spread batter evenly into prepared pan. Bake for 25-30 minutes, until golden brown on top and a toothpick comes out with crumbs attached (rather than liquid).
- Allow to cool in pan for at least 10 minutes, then transfer to a metal cooling rack until completely cool.
- These keep at room temperature for 3 days and are easily frozen for extended storage.
** Dark brown sugar works here too, the flavor will be a little richer & closer to molasses, but still good.
***I think these taste better with bourbon rather than without, but if you find yourself without bourbon, or you just don't want to use it - increase the amount of vanilla to 2 Tbsp total. Also, if you are using a strong whiskey, like Glenlivet, you will only need 1 Tbsp.
Slightly adapted from the original. I don't add pecans, because they have no business in my baked goods, unless I am making pecan pie. I also use regularly-sized chocolate chips, rather than mini. I added double the coconut flakes and double the chocolate chips relative to the original. I increased the cooking time by at least 10 minutes past the published recipe. If you like your blondies a little under-baked, walk the time back to 25 minutes. This recipe is pretty forgiving with timing. It's possible to keep baking to the 35 minute mark, and the end result is still moist while the corners and top are quite crispy. I recommend starting with 30 minutes, and deciding your personal preference from there.