Loaded with two kinds of chocolate and lots of nuts and coconut, these ultra-chewy classic blondies truly are the ultimate! You won’t believe how easy they are to make.
So I’m showin’ Friday that I mean BUSINESS today. Blondie business.
Okay it is confession time: Anyone who knows me, knows that I am a complete and total brownie-gal, right? My archives pretty much say so. Before today, I never wasted a minute thinking about those bars-that-are-kinda-like-brownies-but-are-missing-like-half-of-the-chocolate business.
I mean, what is THAT even about?! Chocolate is chocolate and we might as well have a ton of it in ALL things sweet, amiright?!
Yep. Me and blondies pretty much just kept our distance for YE-ARS. (read: a lifetime)
Until….one day I had one of those I-just-need-a-little-bit-of-chocolate-to-get-me-through-the-afternoon cravings and after seeing Alice’s killer recipe, I ended up crossing over to the dark side.
Well, the blonde side, that is…
Okay, I’m sorry. That one was really lame. Please continue.
You might say that blondies and I cannot even be parted now. Those blonde beauties are pretty much my new BFIMBF. (best friend in my belly FOREVER)
To be completely honest, I think I’m a little TOO obsessed over here….I mean, these little guys have been happening on kind of a two-to-three-times-a-week-basis. I think my family loves me because of this. They told me so.
Sometimes I stop and think that maybe sometime I should take a break from all the sweets….
But then pretty much .2948 seconds later I slap that nonsense right outta myself. 🙂
No one shall deny me my beautiful, bountiful blondies. →
Why are they so amazing? I’m still trying to figure that out. I mean, these blondies are seriously SO easy to make, and yet….they are loaded with so.much.amazing-ness.
Two kinds of chocolate? Check. (white and semisweet—classic!)
Toasty nuts? Check. (I like either pecans or walnuts)
Shredded coconut? Check. (one of my personal fav parts, but if you don’t like coconut, feel free to skip it)
Browned butter? YES! It’s truly the secret to these blondies fantastic deep-nutty flavor and killer texture. Whatever you do, do NOT skip this step, friends!
Speaking of texture, uh, just kill me now. These are seriously the softest, sink-your-teeth-into-kinda-chewy bars I’ve had to date. We ain’t got no use for dry blondies around here! Give me chewy or give me death. ♥
Just lookit!! →
A word of caution when you’re baking your blondies: It is very easy to accidentally overbake these, and that will result in a dry, crumbly texture that we do NOT want. Mine take exactly 20 minutes at 350F but I would definitely start checking them around the 18-minute mark. The edges should just start to be turning golden, and the middle will still seem very soft and underdone and that is when you should pull ’em out. This is A-OK and exactly whatcha’ want.
Cooling them is seriously the longest part in this whole process, but do wait at least a few minutes before cutting these beauties into bars. Then do not waste ANY time in pouring yourself that glass of milk and grabbing about 10 of these blondie wonders.
Uh, just so you don’t have to go back for seconds. 😉
Soft. Chewy. Loaded with all the fun stuff. You could say I am obsessed. And crying a river over all the wasted years of my life that were blondie-less.
Brownies? You better watch ‘yo back, with Ms. Blondie being all awesome over here. ♥
Ultimate Soft and Chewy Blondies
- 3/4 cup butter
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans toasted
- 1/2 cup unsweetened shredded coconut toasted
- 1/2 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
Preheat oven to 350F. Line a 9x13 baking pan with tin foil and lightly grease. Set aside.
Place butter in a small saucepan. Cook over medium-high heat, stirring occasionally until butter is a deep golden brown. Remove from heat and cool slightly.
In a large bowl, whisk sugar, eggs, vanilla, and slightly-cooled butter mixture. In a separate medium bowl, whisk flour, baking powder, and salt. Gently fold flour mixture into liquid until smooth. Stir in pecans, coconut, and chips. (batter will be very thick)
Spread batter into prepared pan and gently smooth top. Bake blondies at 350F 20 minutes or until edges just start to brown (middle will still be very soft--this is ok) Cool blondies in pan completely before removing and cutting into bars.
Store blondies in an airtight container at room temperature up 1 week.
Recipe slightly adapted from Hip Foodie Mom. (hi, Alice!)
P.S. A few of my blogger friends and I are giving away a $400 Amazon giftcard today! Enter here for your chance to win it! Happy weekend, my lovelies. 🙂