Blondies

Brad and I were watching Throwdown with Bobby Flay a few weeks ago. It was a blondie throwdown. I can't even remember who won in the end but I was not able to get that blondie out of my mind! What a makes a blondie different from a brownie? Weellll.. for starters the isn't any melted chocolate in the batter. The batter is made up with brown sugar - so not really blond. Is it fair to call it a dirty blond? It has the potential to be boring if the batter is left plain without the company of seductive semisweet chocolate chips, tantalising toasted nuts or alluring sweetened coconut ...although blonds are touted to have more fun.

Coconut Blondies
I toasted the shredded coconut lightly. As it is sweetened, it has the potential to burn easily.
This recipe is from Gourmet magazine.

3/4 cup unsalted butter, at room temperature
1 1/2 cup brown sugar - packed
2 large eggs
2 tsp pure vanilla extract
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cups all purpose flour
1 cup semisweet chocolate chips
2 cup sweetened coconut - lightly toasted

Preheat oven to 350 degrees.
Butter and flour or line a 13 by 9 inch baking pan with parchment paper and set aside.

Cream butter and brown sugar till mixture is pale and fluffy. Add eggs and vanilla and beat well.
Sift flour, salt and baking powder together and add this to the cream mixture. Stir until just combined.

Add semisweet chocolate chips, and toasted coconut. Spread batter on pan and bake for 30 minutes. Let pan cool completely on a rack before cutting into squares. Makes 16 large squares. You could cut it smaller if you wish.