As much as I like brownies, I would have to say that I always have a soft spot in my heart and a place in my kitchen for blondies. They tend to be more cookie-like and less chocolaty than brownies, but since they’re not defined by their cocoa content, there are even more ways to deviate from the standard and experiment with different flavors and ingredients in a batch of these bar cookies.
This particular batch of blondies get their flavor from maple syrup and coconut. It’s a pairing that you might not immediately come to mind when you think about either of the ingredients on their own, but they work together surprisngly well. Maple syrup is used as a sweetener for these blondies, along with some sugar, and gives the bars a rich, deep sweetness. It also helps keep the bars nice and moist. I would recommend using Grade B maple syrup, since it has a deeper and more distinct flavor than Grade A, but the lighter type will work fine, as well. The coconut supplies its own soft floral and nutty flavors to the bars, and really ensures that the bars keep a nice chew to them even if you end up storing them for a few days.
The finished blondies have a great texture, both moist and chewy, and a great flavor to them. At first, you can really taste the maple syrup, but as the blondies sit for a day or two, the coconut flavor steps up and shares the spotlight. For a simple bar cookie that takes only a few minutes to mix up, there is a lot of flavor here! I really like these plain, but they’re also good with chopped nuts or white chocolate mixed in, too.
Maple Coconut Blondies
1/2 cup butter, melted and cooled
1/2 cup sugar
1/2 cup maple syrup
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1/4 tsp salt
1 cup shredded coconut
Preheat oven to 350F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in coconut and stir to distribute evenly. Pour into prepared baking dish.
Bake for 30-35 minutes, until blondies are set and lightly browned.
Cool in pan on a wire rack.
Makes 20 blondies.