As a blondie myself, I’m particularly fond of blonde brownies.
I’ve actually never heard anyone call them that, only “blondies.” Maybe it’s a regional thing?
If you’re familiar with my site then you know I have a large amount of bar dessert recipes. I just love them! They’re always easy to make with a rich texture you can really sink your teeth into.
Honestly, I’d take a bar dessert over most cakes any day. It’s totally a texture thing for me.
That’s why I’m not afraid to go to the next level with blondie texture. This Chocolate Coconut Blondies recipe is insanely thick, rich, and gooey.
You can definitely cut them up into smaller pieces, especially if you’re serving a crowd, because you really only need a few bites to be satisfied. But sometimes I just can’t help myself… they’re so good!
As I’m writing this, Easter is right around the corner. With the coconut, I think it could be really cute to replace some of the chocolate chunks with chopped chocolate or candy coated easter eggs!
Chocolate Coconut Blondies Recipe Help
What does the egg yolk do?
The extra egg yolks helps create that wonderful chewy fudgy texture by adding extra fat and protein. Eggs are essential to getting a good texture with this recipe!
Baking tip: Use a metal baking pan!!
This recipe creates a lot of batter for a small pan to achieve ULTRA thick and rich blondies that are still slightly gooey in the center. To make sure the blondies set up, cook through, and hold their shape, I highly recommend a quality metal baking pan. Not glass or ceramic as those materials take longer to heat up and cook.
The blondies will continue to bake from the residual heat of the oven as they cool. Then they’ll set. If your oven runs cold you may need to add a few minutes to the baking time.
Can I double this recipe?
Yes! Just bake it in a 9×13-inch baking pan and add a few minutes to the baking time.
I don’t want blondies this thick. Can I half the batter?
Yes, if you prefer thinner less rich blondies then cut the batter in half (you can keep the whole egg yolk) and bake for 20 minutes.
What if I can’t find sweetened shredded coconut?
This recipe was made to use finely shredded sweetened coconut. You could use unsweetened coconut if you’d prefer.
I do think the texture is better with something more finely shredded. So if you can only find thicker coconut flakes then pulse them in the food processor or blender a few times to make a finer texture.
The coconut on top of these blondies get toasted through baking, so I don’t find it necessary to toast the coconut before adding to the batter.
Can I use chocolate chips instead?
Sure! Use 1 heaping cup.
Can I add in nuts?
Yes! If you want more of an almond joy flavor, feel free to add about 1/2 cup chopped almonds to the batter / dough along with the chocolate and coconut.
More Blondies Recipes
sticks (227 grams) unsalted butter, melted
(350 grams) light brown sugar
large eggs plus 1 egg yolk
(254 grams) all-purpose flour
(80 grams) sweetened shredded coconut
(227 grams) semisweet chocolate, chopped into chunks
Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.
Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.
Photos by Ashley McLaughlin.