Coconut Blondies are the perfect antidote for a rainy weekend day. They are simple to make, kid-friendly and sinfully delicious. Filled with chocolate chips and flecked with coconut, these buttery rich squares will make you want to stay inside and bake. Make a batch on your own or with the kids, curl up on the sofa with a cup of tea and enjoy the sound of the rain outdoors. Bliss.
Coconut adds a bright crunch to these chewy bars. Makes 48 (1 1/2 inch) squares.
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups dark brown sugar
2 large eggs
1 cup unsalted butter, melted
2 teaspoons vanilla extract
3/4 cup unsweetened flaked coconut, divided
1 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 F. (180 C.) Butter a rectangular (13 x 9 inch) baking pan. Line bottom with parchment and butter parchment. Combine flour, salt and baking soda in a bowl and whisk together; set aside. Whisk sugar and eggs together in a medium sized bowl. Add butter and vanilla and whisk to combine. Stir in flour until thoroughly incorporated. Stir in 1/2 cup coconut and chocolate chips. Spread batter in pan. Sprinkle 1/4 cup coconut evenly over top. Bake until golden brown on top, 30 minutes.