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.
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