Coconut Blonde Brownies

Just as good as chocolate brownies, blonde brownies offer a sweetness that can not be denied. Add coconut and you have a chewy brownie that gives it's rich chocolate counterpart some competition. Although this recipe is quite simple my son was there to lend an assisting hand. 

Coconut Blonde Brownies

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1/3 cup melted butter

1 cup firmly packed Demerara sugar (dark brown sugar)

1 large egg, beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda 

pinch of salt

1 cup cake flour or all purpose flour

1/3 cup of sweetened flaked coconut

Notes: Since I like coconut I was a bit generous with my measurement and added a 1/2 cup instead. Unsweetened may replace the sweetened coconut. You may also add butterscotch or white chocolate chips, walnuts or chopped pecans. I can not stress this enough Demerara sugar is a must... it adds a deep molasses like flavour that golden or yellow brown sugar can not. 

METHOD:

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1. Preheat oven to 350ºF.

2. Then lightly grease and flour an 8x8" square baking pan.

3. In a large bowl, whisk together the melted butter and sugar.

4. Add the egg and vanilla. Whisk until blended.

5. Add the flour, baking powder, and salt. Mix together with a spoon or spatula

6. Add the coconut.

7. Pour the batter into the prepared pan. Spreading it out evenly.
8. Sprinkle the top with flaked coconut.

9. Bake for 20 - 25 minutes or until a toothpick comes out clean. Allow to cool then cut into squares. Serve. 

Notes: I tested the brownies with a toothpick after 20 minutes. I felt that they could use a minute or two longer. In the end I baked them for 22 minutes.

Enjoy! - JW