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.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 1dozen blondies
3/4cupcoconut sugaror brown sugar
1-1/4cupswhite whole wheat flour
1/2cupunsweetened shredded coconuttoasted
1/2cupsemisweet chocolate chips
1/2cupwhite 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.