This was my first attempt at making blondies.
It definitely won’t be my last, since they are incredibly delicious.
And I sneakily made them with coconut, just so Mr. How Sweet wouldn’t eat any.
Don’t worry, he has eaten many sloppy joe’s this weekend.
But someday, when he is starving since I haven’t cooked anything for about 3 hours, I feel he will be so hungry that he will cave for something coconut.
Desperate times call for desperate measures.
I added coconut milk to the blondies, which gives them a creamy consistency.
As much as I love chocolate, these milder, more vanilla-tasting bars fit the bill for my sweet tooth.
The recipe made thinner bars, which means you can eat a lot of them and not feel guilty.
Don’t answer that.
Coconut Cream Blondies
blondie recipe from Simply Recipes + my coconut additions
makes 12-16 bars
1/2 cup of butter, melted
1 cup of dark brown sugar (I used light brown)
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour
2 tablespoons coconut milk
1/2 cup shredded coconut
Preheat oven to 350.
In a large bowl, whisk together sugar and melted butter until smooth. Add in egg, coconut milk and vanilla.
Combine dry ingredients together, and whisk into the batter. Fold in coconut.
Spread evenly in an 8×8 pan. Bake for 20-25 minutes.
If desired, garnish with additional toasted coconut.