Blondies are the perfect afternoon treat and this recipe flavored with coconut, blanched almonds and chunks of white chocolate is just delicious.
As a recipe developer I have days where I cook up to 15 recipes in a sitting. I have flavors, combinations and textures going through my head constantly but every now and then, there are ideas that come up that make me feel like I am HestonBlumenthalBrilliant. I mean clearly, I’m not, but in that moment I really feel like I’ve come up with something brilliant. That’s what happened when one day, after a day of exhausting recipe development, I was lying on the couch thinking about doing blondies for my blog.
I had developed a really killer fudge blondie recipe previously but wanted to add other flavors to it. A blondie, by definition is a white brownie and so it just makes sense to me to include white chocolate in it. I also absolutely LOVE the combination of coconut and almonds with white chocolate (a la those white Raffaello chocolates Ferrero produces), so I decided to develop a recipe using those three key flavors. And man alive, what a good idea that was!
The buttery, vanilla, cakiness of the blondies really requires a bit of texture so the coconut and blanched almonds add both their delicate flavours but also their incredible texture in that way and the pops of white chocolate here and there add that sweet, milkyness like only white chocolate can. Seriously one of the most delicious bars/brownies/cookies/cakes/baked-good- kind-of-things I’ve tasted and makes the most incredibly afternoon treat with a strong cup of tea or coffee.
Coconut, almond and white chocolate blondies
- 200 g approximately 1 cup unsalted butter, melted
- 500 g 2½ cups soft brown sugar
- 4 large eggs
- 5 ml 1 teaspoon vanilla extract
- 500 g 4 cups flour
- 15 ml 1 tablespoon baking powder
- 5 ml 1 teaspoon salt
- 100 g blanched almonds
- 50 g desiccated coconut
- 150 g white chocolate roughly chopped
- Pre-heat the oven to 180°c and line a 30x30 cake tin with greaseproof paper.
- In the bowl of a mixer, beat the melted butter and sugar together. add the eggs and vanilla and mix well.
- Sift in the flour, baking powder and salt and mix until the just mixed in.
- Fold in the almonds, coconut and white chocolate then transfer the batter to the prepared baking dish and bake for 20-25 minutes until a skewer inserted comes out with moist crumbs attached (blondies can dry out and over-bake easily so rather underbake them slightly).
- Allow to cool for 20-30 minutes before cutting and serving.