Toasted coconut, pecans, dark chocolate, and brown butter takes these blondies to the next level
Done in 45 minutes
Serves 4
115gunsalted butter
190glight brown sugar
2 tspvanilla extract
1egg
1/4 tspsalt
130gplain flour
150gdark chocolate chunks
30gdesiccated coconut
50gpecans, chopped
If you don’t know about German Chocolate Cake, get to know! It’s layers of chocolate sponge with a rich pecan and coconut icing. I’m taking those flavours and injecting them into these blondies.
Start by preheating your oven to 175 C. Grease a square brownie tin with butter or line with greaseproof paper
Next, brown your butter. Add it to a pan over medium/high heat, and cook until it starts to foam and turns a toffee brown colour. It should smell nutty and caramel-like.
Remove from the heat and add to a bowl, and allow to cool for 10 minutes
Add the brown sugar and whisk (it should look like wet sand at this point) before adding the egg, vanilla, and salt. Whisk again.
Slowly fold through the flour. Once combined, fold through the chocolate, pecans, and coconut, reserving some for the top.
Spread into the prepared tin, and top with extra mix ins. Pop into the oven for 20-25 minutes, until it's coming away at the edges.
Allow to cool for 30 minutes. Slice into 9 squares, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
.jpg_Hx5jzl?tr=w-600)
