Blondies… as much as I love chocolate, blondies are pretty special! If I had to choose 1 not sure which it would be, so I always add chocolate chips to my blondies – then I get the best of both worlds.
1/2 c butter, melted (1 stick)
1 c light brown sugar or coconut palm sugar
1 large egg
2 tsp vanilla extract
3/4 c all-purpose flour
3/4 c sweetened shredded coconut flakes, loosely packed
1/4 tsp salt
1/2 c white chocolate chips
1/2 c semi-sweet chocolate chips
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake.