Coconut and white chocolate blondies
Prep time: 20 mins
Recipe photograph by Maja Smend
These squidgy blondies are irresistible. Browning your butter before adding the rest of the ingredients gives them a deliciously toasted, nutty flavour
Prep time: 20 mins
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Nutritional information (per serving)
- 225g unsalted butter
- 400g white chocolate, 300g chopped into 1-2cm chunks, plus 100g to drizzle
- 3 large eggs, lightly beaten
- 1½ tsp vanilla extract
- 300g light soft brown sugar
- 250g plain flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
- finely grated zest of ½ lemon
- 100g desiccated coconut, plus extra for sprinkling
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a 20cm square brownie tin with baking paper.
- Melt the butter in a pan, then allow to bubble gently, swirling the pan occasionally until it begins to turn brown and smell nutty – about 5 minutes, but watch it closely so it doesn’t burn. Meanwhile, tip 150g of the white chocolate into a large mixing bowl. When the butter is browned, remove from the heat and pour onto the chocolate. Stir to melt.
- Leave to cool for 15 minutes, then gradually beat in the eggs, vanilla and sugar with a wooden spoon until combined. Sift over the flour, baking powder and salt, add the lemon zest and coconut and fold in until combined. Fold in the remaining 150g white chocolate chunks.
- Scrape into the prepared tin and bake for 50-55 minutes until golden brown on top, crisp at the edges and just set. Blondies should be squidgy in the centre, so be careful not to over-bake.
- Leave to cool completely before removing from the tin (they may sink a little in the middle). Finely chop the remaining 100g of white chocolate and melt in a heatproof bowl over a pan of barely simmering water. Drizzle over the blondies and sprinkle over some more desiccated coconut. Leave to set, then cut into squares to serve.