Coconut Blondies
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
45
Spice
69
Sweetness
42
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
910 g
Unsalted Butter2 cups
Light Brown Sugar (packed)1 tsp
Pure Vanilla Extract2 large
Egg1.5 cups
All-Purpose Flour3 tsp
Baking Soda1 tsp
Salt1.5 cups
Pecan (6 ounces, toasted and cooled)Directions:
1
Preheat oven to 350°F with rack in middle
2
Butter and flour a 13- by 9-inch baking pan
3
Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth
4
Remove from heat and cool to lukewarm
5
Whisk in brown sugar and vanilla
6
Whisk in eggs 1 at a time until mixture is glossy and smooth
7
Whisk together flour, baking soda, and salt, then whisk into butter mixture
8
Stir in pecans and 1 1/2 cups coconut
9
Spread in pan and sprinkle with remaining 1/2 cup coconut
10
Bake until a pick inserted in center comes out clean, about 35 minutes
11
Cool completely
12
Preheat oven to 350°F with rack in middle
13
Butter and flour a 13- by 9-inch baking pan
14
Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth
15
Remove from heat and cool to lukewarm
16
Whisk in brown sugar and vanilla
17
Whisk in eggs 1 at a time until mixture is glossy and smooth
18
Whisk together flour, baking soda, and salt, then whisk into butter mixture
19
Stir in pecans and 1 1/2 cups coconut
20
Spread in pan and sprinkle with remaining 1/2 cup coconut
21
Bake until a pick inserted in center comes out clean, about 35 minutes
22
Cool completely