A decadent dessert full of chocolate and coconut
If you are craving a dessert that is rich, buttery and irresistibly sweet, these blondies are a perfect choice. They combine the caramel notes of brown sugar with plenty of chocolate and a touch of coconut for texture and flavor. When baked correctly they produce a chewy, dense bar that will quickly become a favorite for special occasions or everyday treats.
If you’ve never tried a blondie before, imagine a brownie without cocoa and with brown sugar as the star. The result is a deep, caramel-like sweetness and a tender but slightly chewy texture. These blondies are forgiving to make and excellent for sharing. The recipe below includes candy-coated chocolates for a festive Valentine’s Day touch, but the base blondie is versatile and works with many mix-ins.
For a seasonal or themed variation, we decorated the tops with pink and red candy-coated chocolates. If those are not available, substitute with anything you prefer—more chocolate chips, chocolate-covered nuts, chopped nuts, butterscotch chips, or even chocolate-covered dried fruit. The blondie base is flexible and welcomes a range of flavors and textures.
Helpful hints
What’s the difference between “1 cup melted butter” and “1 cup butter, melted”?
Word order matters in recipes. “1 cup butter, melted” means measure the butter first, then melt it. “1 cup melted butter” means melt the butter and then measure one cup of the melted amount. Measuring before melting versus after can affect volume and the final texture of baked goods, so follow the instruction as written.
I don’t like coconut. Can I use something in its place?
Yes. If coconut isn’t to your taste, simply swap it out. Chopped nuts such as walnuts or pecans, additional chocolate chips, butterscotch chips, or even small toffee pieces work well. The blondie base accommodates many substitutions, so use what you enjoy.
Do I really need to let the blondies cool completely before cutting them?
Yes. Allow the blondies to cool fully in the pan for the recommended time—this helps them set and hold their shape when sliced. Use a serrated knife and wipe it clean between cuts for neat, even pieces.
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Looking for more decadent dessert ideas? How about these:
Marble cake
Bougatsa
Apple baklava
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Blondies
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 bowl, whisk together the flour, baking powder, salt and vanilla powder. Set aside.
- In the bowl of a stand mixer, combine the granulated sugar, brown sugar and the melted butter. Mix until well combined.
- With the mixer speed on low, add the eggs one at a time and beat until the mixture is light and fluffy. If using vanilla extract, add it with the eggs.
- With the mixer on low, add the flour mixture and mix until just combined. Avoid overmixing.
- Fold in the white chocolate chips, dark or milk chocolate chips, candy-coated chocolates and shredded coconut until evenly distributed.
- Grease the bottom of a 13 x 9 inch baking pan with butter or cooking spray and line it with parchment paper.
- Transfer the thick batter into the prepared pan. Use an offset spatula or the back of a spoon to spread it evenly and smooth the top.
- Decorate the top with extra candy-coated chocolates if desired.
- Bake on the center rack for about 30 minutes or until the top is golden brown.
- Allow the blondies to cool completely in the pan for at least one hour. Lift them from the pan using the parchment paper and transfer to a cutting board before slicing.
- Use a serrated knife and wipe it clean after each cut to achieve tidy slices.
- Store blondies in a tightly covered container at room temperature for several days, refrigerate for longer storage, or freeze for extended keeping.
- Enjoy!
Notes
We tested this recipe in both larger and smaller pans. In a smaller pan the blondies become thicker and richer; in a 13 x 9 inch pan they are thinner and easier to portion. Choose the size based on your preference for thickness and richness.
Substitutions: feel free to swap the chips and coconut for other ingredients. Butterscotch chips, peanut butter chips, chopped nuts, toffee or dried fruit all work well.
Cooling is important. Allow at least an hour for the blondies to set before cutting. It can be tempting to slice them warm, but waiting ensures cleaner cuts and a better texture.
Yield depends on portion size. For smaller pieces you can get 18–20 blondies; larger pieces will produce fewer servings.