Brown Butter Blondies with Coconut

5 from 1 vote

Brown Butter Blondies with Coconut

Rich & buttery, these bars are crisp on the outside with a soft and chewy centre. Serve, as they are, decorate with white chocolate drizzle or turn them into Easter Blondies by topping with mini eggs.

Prep Time15

Cook Time30

Course: Baking, Baking - traybakes, Dessert

Cuisine: American

Servings:

Calories: 248kcal

Author: Jane Coupland

Ingredients

For the Blondies

110 g Butter
175 g Light Brown Sugar
50 g Demerara sugar
1 Egg large, free range
1 Egg yolk large, free range
1 teaspoon Vanilla extract
¼ teaspoon Salt
125 g Plain (all purpose) flour
½ teaspoon Baking powder
40 g Dessicated coconut

Decorations - optional

30 g White chocolate
60 g Mini eggs

Metric - US Customary

Instructions

Make the Blondies

Preheat oven to 180C/ 350F/ GM4 and grease & line a 7 x 7 inch baking tin
Brown the butter - begin by running some cold water into the bottom of the sink. Cube the butter and place in a small light coloured pan (easy to keep an eye on the browning process). Cook over a medium heat to first of all melt the butter - stir frequently so it melts evenly. Once melted, the butter will begin to foam - keep stirring and keep watching the butter closely. It will soon turn golden brown. Once browned, the foam will subside a little and you'll be able to see toasted milk solids in the bottom of the pan. Plunge the base of the pan into the cold water in the sink to stop the cooking process
Measure the sugars into a medium mixing bowl. Pour in the browned butter (milk solids and all) and stir with a metal spoon
Add the egg, egg yolk and vanilla extract and mix in
Stir in the flour, baking powder and salt until just combined
Finally, add the coconut, again mixing with a metal spoon until just incorporated
Spoon into the prepared baking tin, spreading it out with a knife and bake for 30 minutes
It is done when a cocktail stick poked into the centre comes out just clean
Set the baking tin on a wire rack and leave to cool completely

Decoration

If not using toppings, go ahead and slice into 12 pieces once cooled
Otherwise, melt the chocolate and use a knife to flick it across the top of the blondie in diagonal streaks (or feel free to pipe it on for a neater effect)
If using mini eggs, chop each egg into 3-4 pieces (carefully) and use to sprinkle over the top of the blondie straight after the white chocolate has been drizzled on
Cut into 12 squares and set aside for the chocolate to set
Store in an airtight tin for up to 3 days

Nutrition