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Brown Butter Blondies with Coconut and mini eggs
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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 mins
Cook Time30 mins
Course: Baking, Baking - traybakes, Dessert
Cuisine: American
Servings: 12
Calories: 248kcal


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 tsp Vanilla extract
  • ¼ tsp Salt
  • 125 g Plain (all purpose) flour
  • ½ tsp Baking powder
  • 40 g Dessicated coconut

Decorations - optional

  • 30 g White chocolate
  • 60 g Mini eggs


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


  • 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


Calories: 248kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 132mg | Potassium: 82mg | Fiber: 1g | Sugar: 23g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg