Coconut White Chocolate Blondies
Inspired by techniques from King Arthur Baking.
Chewy brown sugar bars with white chocolate, dried cranberries and toasted coconut.
Always check the labels of the products you use.
Method
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Equipment
- 23 x 33 cm metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 210 kcal |
| Protein | 2.2 g |
| Carbohydrate | 28 g |
| of which sugars | 20.3 g |
| of which free sugars | 20.1 g |
| Fat | 10.4 g |
| of which saturates | 6.7 g |
| Fibre | 0.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Blondie
- 170 g unsalted butter, melted
- 300 g light brown soft sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla
- 3 g fine sea salt or table salt about ½ tsp
- 210 g plain flour
- 2 tsp baking powder
- 200 g white chocolate chips or chunks
- 100 g dried cranberries
- 55 g unsweetened desiccated coconut half for the batter, half for the top
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and grease and line the large tin.
- 2
Mix. Stir the melted butter and brown sugar until smooth, beat in the eggs one at a time, then the vanilla and salt.
- 3
Fold. Whisk the flour with the baking powder, stir it into the butter mixture, then fold in the white chocolate, cranberries and half the coconut.
- 4
Bake. Spread in the tin, scatter the rest of the coconut over and bake 25-30 min, until golden and a skewer comes out clean or with a few moist crumbs.
- 5
Cool. Cool fully in the tin before cutting into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
