A decadent dessert full of chocolate and coconut

If you are looking for a dessert that is rich and decadent, these blondies are for you. Buttery, full of chocolate and coconut, and with just the right amount of sweetness, these perfect for Valentine’s Day blondies will be loved by anyone who tries them.

Never had a blondie? Think brownie, without the cocoa and with brown sugar. The result is a dessert that is so indulgent that when made correctly, is almost impossible to resist. We think we can help with that! (not the resisting part, but the making correctly part!)

In order to help celebrate Valentine’s Day we’ve used pink and red candy coated chocolates in our blondie mix and to decorate the tops. If you can’t find these colours, or if you have a hard time finding candy covered chocolates you can substitute for some other deliciousness – maybe chocolate coated peanuts or more chocolate chips or even chocolate covered raisins. Anything you love, goes!


Helpful hints

What’s the difference between 1 cup melted butter and 1 cup butter, melted?

Great question! In recipes, as in most instances, words matter – and so does word placement and punctuation. Baking especially requires precision. In this blondie recipe, the butter is listed in the ingredient list as 1 cup of unsalted butter, melted. This means that you measure out the butter first, and then, you melt it. If the recipe had called for 1 cup of melted unsalted butter, you would melt butter and then measure out 1 cups worth. This may not seem like a big deal but in some instances it can make a huge difference in your baked goods.

I don’t like coconut. Can I use something in its place?

We love the flavour added by the coconut in our blondie recipe, but feel free to substitute it with anything else you enjoy. Chopped nuts or any variety of chocolate chips could be substituted easily.

Do I really need to let the blondies cool completely before cutting them?

It’s going to be difficult, but yes, you do need to let the blondies cool completely before cutting them into pieces. Use a serrated knife and wipe it clean after each cut. This will give you nice, clean blondies that hold their shape.

Pin it if you like it!


Looking for more decadent dessert ideas? How about these:

Marble cake


Apple baklava

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment below!



A decadent dessert full of chocolate and coconut.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling time: 1 hour
Servings: 20 blondies
Author: Mia Kouppa


  • Stand mixer with paddle attachment
  • 13 x 9 inch baking pan
  • Offset spatula, optional
  • Parchment paper


  • 3 cups (450 grams) all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla powder or 2 tsp vanilla extract
  • 1 cup (200 grams) granulated white sugar
  • 1 1/4 cup (250 grams) brown sugar, packed
  • 1 cup (225 grams) unsalted butter, melted
  • 3 eggs
  • 3/4 cup (130 grams) white chocolate chips
  • 3/4 cup (130 grams) dark or milk chocolate chips
  • 3/4 cup candy coated chocolate and more to decorate (optional)
  • 1/2 cup (50 grams) unsweetened shredded coconut
  • cooking spray or butter to grease bottom of pan


  • Preheat your oven to 350 degrees Fahrenheit.
  • In a medium sized bowl whisk together the flour, baking powder, salt and vanilla powder. Set aside.
  • In the bowl of your stand mixer combine the sugars and the melted butter. Blend until well combined.
  • With the mixer speed set on low, add the eggs, one at a time, to the butter and sugars. Beat well until light and fluffy. (If you are using vanilla extract as opposed to vanilla powder, add it here)
  • With the mixer set to low add in the flour mixture. Mix until well combined.
  • To your blondie batter add the chocolate chips, candy coated chocolate and the coconut. Mix until just well combined, being careful not to overmix the batter.
  • Coat the bottom of your 13 x 9 inch baking pan with a little bit of butter or cooking spray and then line the greased bottom with parchment paper.
  • Transfer the batter into your pan. It will be quite thick. Use an offset spatula or the back of a spoon to spread the blondie batter evenly across the entire pan. Smooth out the top.
  • Use candy coated chocolates to decorate the top of your batter, if desired.
  • Bake in center rack of your oven for approximately 30 minutes or until golden brown on top.
  • Allow your blondies to cool completely in the pan for at least one hour. After they are cooled, transfer the blondies to a cutting board by carefully lifting up the parchment paper and cut into serving size pieces.
  • The best way to cut your blondies it to use a serrated knife and to wipe it clean after each cut.
  • Blondies will keep for several days at room temperature in a tightly covered container. Otherwise, store in the refrigerator. They can also be frozen!
  • Enjoy!


We have made these blondies in a smaller baking pan as well, and although delicious, we found them to be too thick and too rich.  A larger pan means a thinner blondie, and more pieces.  Experiment with what you prefer.
Feel free to substitute the chocolate chips and coconut with other ingredients.  Butterscotch chips, peanut butter chips and nuts would all be great choices. 
Allowing the blondies to cool completely before cutting them is critical.  Don't be tempted to dig into the pan before at least an hour has passed.  We know, it's going to be difficult, but you can do it!
The number of blondies you get out of your recipe will depend on how large, or how small, you cut them.  We usually portion it out so that we get about 18 - 20 servings per recipe.

Thanks for sharing!

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