2 cups light brown sugar
1 1/4 cup flour
2/3 cup semisweet chocolate chips
1/4 cup shredded coconut
2 eggs, at room temperature
6 tablespoons butter, melted
2 teaspoons rum
2 teaspoons baking powder
3/4 teaspoon salt
Preheat oven to 350. Grease and flour or spray with cooking spray with flour one 8 inch square baking pan. In a large bowl, combine all ingredients and mix throughly, about 2-3 minutes. The batter will be rather thick. Scrape batter in pan. Bake 40-50 minutes or until toothpick inserted into the middle of the pan comes out almost clean. The blondie will set up as it cools. Cool in pan on wire rack 10 minutes then remove from pan to continue to cool. Serve at room temperature or slightly above.
Back on January 22nd, I found out that it was National Blonde Brownie Day and I haven’t been able to get blondies out of my head since. It is really only in the last year or so that I have even had a blondie but I already think I like them better than brownies. My favorite kind of brownies are more than just straight brownie, like the cheesecake brownies I made a while back. Blondies are a lot easier to make, are easily doctored and generally require a lot less butter* than brownies which is odd considering that blondies derive most of their flavor from butter. Not that blondies are health food, but I like to keep that level of butter consumption to a time that is a bit more celebratory, not just a sweets craving.
*These blondies only use 6 tablespoons (less than 1/2 a cup) to make a 8×8 inch pan worth while a recipe for the same amount of brownies generally calls for a full cup of butter.
I hope you are drinking some of that rum as you bake! 😉
Can’t wait to try this one. Your “plain” blondie recipe is being held by sumo-magnet to my fridge, and I’ve used it several times over the holidays to have a treat on hand for visitors! Thanks!
You know, I find myself craving these in fall and again about March. Don’t know why. When it’s cold in Wisconsin, I want chocolate.
But, oh, these look good!
My husband, mostly because of my mother-in-law, calls blondies fudgies, which makes no sense because there isn’t any fudge in them. Drives me nuts!
I like blondies with a glass of chocolate milk. I guess I’m just a chocoholic at heart, huh?
Blondies with rum… I may become a blondie fan afterall!
I think that I prefer blondies to brownies too. Not that I don’t like brownies, but the buttery flavor of blondies and all the delicious things you can add to them makes them the winners. For me at least. I bet the rum adds a great tropical flavor to these. I’ll have to try it.
Is the correct term “Brownie Blondie”? I always omit the “Brownie” part of that statement
I think “brownie blondie” is a more old fashioned way. I just call them blondies.
Yum! Looks tasty.
Coconut is another real fat bomb. But with such a small amount–and more important, with something that sounds this delicious–who cares?
I’m wondering–to up the tropicalness of these treats, would the zest of a lime or lemon or orange bring anything to the party?
i’ll have to keep this idea around… i love the texture of blondies yet sometimes they need a bit of a zip!
national blondie day? is that day only celebrated in the states? sigh. such silly celebration days! regardless, the blondie looks great. coconut & chocolate = awesome