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Blondies
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5 from 7 votes

Blondies

A decadent dessert full of chocolate and coconut.
Prep Time30 minutes
Cook Time40 minutes
Cooling time1 hour
Course: Dessert
Cuisine: American
Servings: 20 blondies
Author: Mia Kouppa

Equipment

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

Ingredients

  • 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

Instructions

  • 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!

Notes

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.