I think blondies and brownies are always a good, standby, sure fire hit. Most people like these desserts. These blondies are studded with walnuts and coconut for a sweet twist.
They are crisp on the edges and super soft and moist in the middle.
Coconut Walnut Blondies
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 cup salted butter, at room temperature
- 1 1/2 cups brown sugar (light or dark)
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1 tsp. vanilla
- 1 1/2 cups sweetened shredded coconut
- 1 cup milk chocolate chips (could use any flavor you prefer)
- 1 cup coarsely chopped walnuts
Preheat oven to 325. Spray a 9×13 cake pan and set aside.
Whisk together flour, baking powder, baking soda & cinnamon. Set aside.
With a stand (or hand) mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and beat for 3 minutes. Add eggs, one by one beating for 1 minute after each addition. Scrape down the sides of your bowl as needed. Add vanilla and beat in until incorporated. Add about 1/2 of the dry ingredients to the mixer and beat in on slow until just incorporated. Add the rest of the dry ingredients and repeat. Using a spatula or spoon, stir in the coconut, chips and nuts. Pour the batter into your cake pan and use the spatula to even out.
Bake for 40-45 minutes until a toothpick inserted in the center of the bars comes out clean. The bars will pull away from the sides a bit and the top will be browned. Transfer to a rack and cool completely. The middle will sink in slightly. Cut into bars and serve. Store in an airtight container at room temp.
Your batter will be extremely thick. Use a spatula to spread it in your cake pan.
Before and after baking. The middle does sink slightly. I topped my bars with a few reserved chocolate chips.
Cut into bars for serving.