Recipe for Toasted Coconut and Chocolate Blondies – serve with ice cream for dessert or just eat as an indulgent snack.
For the blondie:
1 cup plus 2 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup butter, at room temperature
1 teaspoon vanilla
1/8 teaspoon almond extract
1 1/2 cup toasted coconut
1 cup chocolate chips
For the frosting:
1/4 cup butter, at room temperature
2 ounces semi-sweet chocolate, melted
1 cup powdered sugar
1 tablespoon Dutch-processed cocoa powder
1-2 tablespoons milk
1/2 cup toasted coconut
Heat the oven to 350 F/ 180 C and spray an 8″ x 8″ pan with non-stick spray.
In a small bowl whisk together the flour, baking powder and salt until well mixed. Set aside.
In a medium bowl cream together the butter and brown sugar until it begins to lighten in color. Add the extracts and the eggs and whisk until well mixed.
Pour the dry ingredients over the wet and whisk until just combined. Add the toasted coconut and chocolate chips and fold until evenly distributed.
Pour into the prepared pan and bake for 20-25 minutes, or until the edges begin to come away from the sides of the pan and the center is puffed. Cool completely in the pan.
While the blondies cool prepare the frosting. Mix the butter with the melted chocolate. Add the powdered sugar and cocoa and mix, adding the milk one tablespoon at a time until the frosting reaches a creamy, spreadable consistency.
Once cool turn the brownies out onto a cutting board. Cover the brownies with the frosting and sprinkle the coconut over the top. Pat the coconut gently into the frosting. Cut into 16 bars.
Recipe and picture provided by Evil Shenanigans food blog.