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–+ servings
six Toasted Coconut Chocolate Chip Blondie squares
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4.50 from 12 votes

Toasted Coconut Chocolate Chip Blondies

Browned butter, toasted coconut, chocolate chips and, flaky sea salt all baked into a delicious, chewy blondie.
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 554kcal
Author: Leigh Anderson

Ingredients

  • 1 c butter (2 sticks)
  • 2 c brown sugar
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 2 c all-purpose flour
  • 1 1/2 c coconut flakes lightly toasted
  • 1 1/2 c chocolate chips, chunks or wafers
  • sea salt for sprinkling

Instructions

  • Preheat your oven to 350°. Line a 9x13 baking tray with parchment paper or brush it really well with butter.
  • Melt the butter in a saucepan over medium heat, stirring often, until the butter foams, then browns, about 5–10 minutes. Transfer brown butter to a large mixing bowl; let cool slightly.
  • Whisk the brown sugar and vanilla into the brown butter. Continue whisking until thoroughly combined then add in the eggs one at a time. Next, switch to a rubber spatula and fold in the flour, followed by the chocolate chips and toasted coconut.
    *Optional: reserve a small handful of chocolate chips and coconut flakes then sprinkle them on top of the blondies during the last five minutes of baking.
  • Bake until golden brown and firm 20-25 minutes. As soon as they come out of the oven, sprinkle with sea salt. Let cool completely before serving, or at least try to!

Notes

Store tightly wrapped at room temperature. Blondies will stay fresh for up to 3 days. 

Nutrition

Calories: 554kcal | Carbohydrates: 67g | Protein: 6g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 72mg | Sodium: 186mg | Potassium: 287mg | Fiber: 3g | Sugar: 44g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg