Serves 16
40 min
Coconut, Almond and White Chocolate Blondies
Recipe GLPRf6e07a50ead639
Rich and chewy blondies loaded with toasted almonds, shredded coconut, and melted white chocolate. These buttery treats strike the perfect balance between crispy edges and a moist, tender center. Slightly underbaked for maximum texture, they're perfect for dessert or afternoon snacking.
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Ingredients
1 tablespoon baking powder
100g blanched almonds
2½ cups soft brown sugar
50g desiccated coconut
4 large eggs
4 cups all-purpose flour
1 teaspoon salt
200g unsalted butter, melted
1 teaspoon vanilla extract
150g white chocolate, roughly chopped
Directions
Preheat your oven to 180°C (350°F). Line a 30×30 cm baking pan with greaseproof paper, ensuring it covers the bottom and sides for easy removal later.
In the bowl of an electric mixer, combine the melted butter and soft brown sugar. Beat together until well incorporated and the mixture is smooth.
Add the eggs and vanilla extract to the butter and sugar mixture. Mix on medium speed until the eggs are fully blended and the batter is light and well combined.
Sift together the flour, baking powder, and salt in a separate bowl. Gently fold this dry mixture into the wet ingredients using a spatula or wooden spoon, stirring just until the flour is incorporated—do not overmix.
Fold in the blanched almonds, desiccated coconut, and chopped white chocolate until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it into an even layer. Bake for 20–25 minutes, until a skewer inserted in the center comes out with some moist crumbs still clinging to it. Blondies tend to dry out quickly if overbaked, so remove them when they are still slightly underbaked.
Remove the blondies from the oven and let them cool in the pan for 20–30 minutes. Once cooled, cut them into 16 equal squares and serve.
