Decadent Coconut Blondies with Nuts and Chocolate
Indulge in these irresistibly chewy and buttery Coconut Blondies, also known as Congo Bars, packed with rich semi-sweet and creamy white chocolate chips and toasted pecans. This simple yet delightful recipe, inspired by America's Test Kitchen, is perfect for bakers of all skill levels. Whether you're hosting a gathering or treating yourself, these bars offer a unique twist with the addition of toasted coconut for that tropical flair. If coconut isn't your thing, feel free to omit it for classic, gooey blondies that will satisfy any sweet tooth. An excellent choice for picnics, dessert tables, or a cozy night in!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
baking powder
1 teaspoon
salt
1/2 teaspoon
unsalted butter
12 tablespoons (1 1/2 sticks) (melted and cooled)
light brown sugar
1 1/2 cups (packed)
large eggs
2
vanilla extract
4 teaspoons
semi-sweet chocolate chips
1/2 cup
white chocolate chips
1/2 cup
pecans
1 cup (toasted and chopped)
sweetened flaked coconut
1 1/2 cups (toasted)
Instructions
1
Preheat your oven to 350°F (175°C) and position the oven rack to the middle.
2
Prepare a 13x9 inch baking pan by lining it with a foil sling, leaving an overhang on the sides for easy removal, and then grease the foil to prevent sticking.
3
In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly mixed.
4
In a large mixing bowl, whisk together the melted and cooled unsalted butter with the packed light brown sugar until the mixture is smooth and creamy.
5
Add the eggs, one at a time, and the vanilla extract to the butter and sugar mixture, whisking until fully combined.
6
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain; do not overmix.
7
Gently fold in the semi-sweet chocolate chips, white chocolate chips, toasted pecans, and toasted coconut until evenly distributed.
8
Pour the batter into the prepared baking pan and use a spatula to smooth out the top evenly.
9
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Be sure to rotate the pan halfway through to ensure even baking.
10
Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack for about 2 hours.
11
After cooling, lift the blondies out of the pan using the foil overhang. Cut into squares and serve them up as a delightful treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the official name of this recipe?
The recipe is for Decadent Coconut Blondies with Nuts and Chocolate, also popularly known as Congo Bars.
What is the texture of these coconut blondies?
These blondies are described as irresistibly chewy, buttery, and gooey.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
Where should I position the oven rack?
The oven rack should be positioned in the middle of the oven.
What size baking pan is needed for this recipe?
You will need a 13x9 inch baking pan.
How should I prepare the baking pan?
Line the pan with a foil sling, leaving an overhang on the sides for easy removal, and then grease the foil to prevent sticking.
What dry ingredients are required?
The dry ingredients include 1 1/2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
Should I use salted or unsalted butter?
The recipe calls for 12 tablespoons (1 1/2 sticks) of unsalted butter.
How should the butter be prepared before mixing?
The butter should be melted and then allowed to cool.
What type of sugar is used in these blondies?
The recipe uses 1 1/2 cups of packed light brown sugar.
How many eggs are needed?
You will need 2 large eggs.
How much vanilla extract should I add?
The recipe requires 4 teaspoons of vanilla extract.
How do I combine the butter and sugar?
Whisk the melted butter and packed light brown sugar together in a large mixing bowl until the mixture is smooth and creamy.
What is the best way to add the dry ingredients to the wet mixture?
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain.
Why shouldn't I overmix the batter?
Avoiding overmixing ensures the blondies remain chewy rather than becoming tough.
What types of chocolate chips are included?
The recipe includes 1/2 cup of semi-sweet chocolate chips and 1/2 cup of white chocolate chips.
What kind of nuts are used in this recipe?
The recipe uses 1 cup of toasted and chopped pecans.
How is the coconut prepared for this recipe?
Use 1 1/2 cups of sweetened flaked coconut that has been toasted.
Can I make these blondies without coconut?
Yes, if coconut isn't your thing, you can omit it for classic gooey blondies.
How long do the blondies need to bake?
Bake them for 22 to 25 minutes.
How do I ensure the blondies bake evenly?
Rotate the baking pan halfway through the baking time.
How do I check if the blondies are done?
Insert a toothpick in the center; it should come out with just a few moist crumbs.
How long should the blondies cool before serving?
Allow the blondies to cool completely in the pan on a wire rack for about 2 hours.
What is the benefit of using a wire rack for cooling?
A wire rack allows air to circulate around the pan, helping the blondies cool evenly and set properly.
How do I remove the blondies from the pan?
Once completely cool, lift the blondies out of the pan using the foil overhang.
Is this recipe difficult to make?
No, this is a simple recipe perfect for bakers of all skill levels.
What was the inspiration for this recipe?
This recipe was inspired by America's Test Kitchen.
For what occasions are these bars best suited?
They are an excellent choice for picnics, dessert tables, or a cozy night in.
How many ingredients are in this recipe?
There are 11 ingredients in total.
What are some common tags for this recipe?
Common tags include coconut blondies, congo bars, bar cookies, dessert, chocolate, and easy baking.