These are sweet, chewy bar cookies studded with chocolate chips and nuts.
Make Ahead: These freeze well wrapped tightly in foil, but only last for 2 to 3 days if kept in a tin at room temperature.
Servings: 24 blondies
- 1 cup shredded unsweetened coconut
- 1 cup pecan pieces (about 4 ounces)
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup white chocolate chips
- 1/3 cup semisweet chocolate chips
Preheat the oven to 350 degrees.
Grease and flour a 9- by 13-inch pan.
Put the shredded coconut and pecans in a baking dish and toast in the oven for about 5 minutes, stirring once or twice, until lightly browned. Watch carefully, as the nuts can go from toasted to burnt quickly. Remove from the oven and transfer to a plate to cool. (If you are in a hurry, place them in the freezer to cool down.) Leave the oven on.
Melt the butter in a small frying pan over low heat. Remove the pan from the heat and stir in the brown sugar with a wooden spoon. Transfer the mixture to a large bowl.
Gradually beat in the eggs, then the vanilla extract. Sift the flour, baking powder and salt into the sugar mixture and stir until only a few streaks of flour remain. Finally, work in the toasted coconut and pecan and the white and semi-sweet chocolate chips. When everything is thoroughly combined, transfer the mixture to the prepared pan and spread evenly.
Bake for about 20 to 25 minutes, until golden brown and a skewer inserted halfway between the sides and the center of the pan comes out just clean. The top will appear lightly golden. Do not over bake, as the virtue of these is their chewiness.
Leave to cool completely before removing from the pan and cutting. Store in an airtight container.
Adapted from "Sweet Treats: Just Like My Mother Used to Bake," by Linda Collister (Ryland Peters & Small, 2010).
Tested by Leigh Lambert.
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