Ingredients:
• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups sweetened shredded coconut, divided (1 cup for batter, ½ cup for topping)
• Optional: ½ cup chopped pecans or white chocolate chips for extra indulgence
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PREPARATION:
Step 1: Brown the Butter
• Place the butter in a medium saucepan over medium heat.
• Stir constantly as it melts, then foams, then begins to turn golden brown. You’ll see brown bits forming at the bottom—this is flavor gold.
• Once it smells nutty and fragrant, remove from heat immediately and let it cool for 10 minutes.
Step 2: Mix Wet Ingredients
• In a large mixing bowl, combine the browned butter (including all the brown bits!) with the brown sugar.
• Whisk until smooth and slightly cooled.
• Add eggs one at a time, mixing well after each.
• Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture using a spatula—don’t overmix.
• Stir in 1 cup of the shredded coconut (and any add-ins like pecans or white chocolate chips).
Step 4: Prepare the Pan
• Line a 9×13-inch baking pan with parchment paper or lightly grease it.
• Pour the batter in and smooth the top with a spatula.
• Sprinkle the remaining ½ cup coconut evenly over the top.
Step 5: Bake
• Bake at 350°F (175°C) for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Keep an eye on the coconut topping to make sure it doesn’t burn; cover with foil halfway through baking if needed.
Step 6: Cool and Cut
Let the blondies cool in the pan for at least 20–30 minutes before cutting into squares. This helps them set and become perfectly chewy.
Tips for Perfection:
• Don’t skip browning the butter—it’s the heart of the flavor.
• Let the butter cool slightly before adding eggs to avoid scrambling them.
• Use parchment paper for easy lifting and cutting.
• Store in an airtight container at room temp for up to 4 days (if they last that long!).
Serving Ideas:
• Serve warm with a scoop of vanilla ice cream.
• Drizzle with melted dark chocolate or caramel for extra flair.
• Enjoy with coffee for an indulgent afternoon treat.
Final Thoughts:
These Brown Butter Coconut Blondies are more than just a dessert—they’re an experience. The rich, buttery base infused with nutty brown butter and kissed with toasted coconut makes every bite a moment of joy. Whether you’re baking for a potluck, a weekend treat, or just to satisfy your sweet tooth, this recipe delivers big flavor with minimal effort.
Enjoy !
