I bake brownies more often than I bake blondies, because the fudgy chocolate bars are always a crowd pleaser and they simply come to mind a bit more often than their non-chocolate counterparts. Blondies are such a versatile type of bar cookie, however, because you can work any ingredients you want into them – chocolate or not. They’re also much quicker to bake than individual cookies, since you don’t need to portion out the dough or bake in batches. This particular batch of blondies is something that I put together just to break out of my brownie rut, but the recipe is definitely a keeper.
Milk Chocolate and Coconut Blondies are moist, chewy bar cookies that are bursting with milk chocolate chips and shredded coconut. These two flavors make a great combination, and I wanted to make sure that I used enough of each that they would really stand out and shine in these bars. The batter for these bars starts out much like cookie dough, with a touch less leavening because you want them to keep a dense and brownie-like consistency as they bake. You definitely get the butter-brown sugar-vanilla combination that you get in a good batch of chocolate chip cookies with these, though the milk chocolate and coconut are still the stars.
I used sweetened shredded coconut, but unsweetened coconut can also be used. Milk chocolate is sweet and rich tasting, but a little bit more mellow than dark or semisweet chocolate chips are, so they don’t overwhelm the flavor of the coconut. That being said, you could certainly give these bars a try with regular chocolate chips if you don’t have milk chocolate chips (or you could chop up a bar of milk chocolate). The toasted coconut on top of the bars helps to keep the coconut flavor in the forefront no matter what else you decide to mix into these bars.
Milk Chocolate and Coconut Blondies
1 cup all purpose flour
1/4 tsp baking soda
1/3 tsp salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups milk chocolate chips
1 cup + 2 tbsp shredded coconut, sweetened or unsweetened
Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil, or grease lightly.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars. Beat in egg, followed by vanilla extract. Gradually blend in the flour mixture, then stir in the chocolate chips and 1 cup of the shredded coconut.
Spread evenly into batter into prepared pan. It will be thick, like cookie dough. Sprinkle top of the batter with remaining 2 tbsp shredded coconut.
Bake for 30-35 minutes, until the bars are golden brown and set around the edges.
Allow to cool completely before slicing and removing from the pan.
Makes 16-20 blondies.