Ultimate Soft and Chewy Blondies
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.
Servings 1 dozen blondies
Ingredients
- 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
Instructions
- 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.
Notes
Store blondies in an airtight container at room temperature up 1 week.