I’m Usually More Into Brunettes: Chocolate, Coconut, and Walnut Blondies

So I gave being healthy a shot. I really did. I made that soup and it was super awesome. I thought about working out and even watched some hockey (not by choice) this week. But there are so many temptations! I am still eating the soup leftovers and I generally have a pretty healthy diet with lots of fruits and veggies and water erryday. But maaaaaaan I gotta admit I love baked goods and unhealthy food (i.e. fried stuff). Fried stuff! Who doesn’t like deep friend things?!? And meat. Meat is so good. I broke down and gave into temptation earlier this week and had a hamburger and it was delicious. Beyond delicious. Heavenly. So, obviously I am not strong willed. Is it so bad that I get weak in the knees when I watch Diners, Drive-ins, and Dives and swoon when I read a new enticing recipe? Luckily I don’t give into temptation too often but sometimes I can’t resist. When I saw this recipe for blondies on smitten kitchen I knew immediately that I haaad to make them. I decided to put chocolate chips, toasted walnuts, and coconut in mine. It was the right choice.

A trifecta of deliciousness

I had never made blondies before so I was a bit concerned with how easy the recipe was. It is literally melted butter, a butt ton of brown sugar, vanilla, flour, salt, and an egg. I mixed the batter together while my handy dandy nut toaster took care of the walnuts for me. For the batter you start off by mixing together the melted butter and the sugar. Once they’re well combined you add in the egg, and then the vanilla. Mix in your salt and flour and BOOM you’ve got your batter.

Is so easy! Mix yo stuff and toast them nuts and you good to go

I know what you’re thinking right now, you’re thinking “Shut up Jessie. There’s no rising agent in this batter. It’s just going to be flat and mushy and gross.”  Well guess what yall, thats what I thought too. This batter is super thick and a bit pasty. It was very different from any batter I’ve ever dealt with. Still, it tasted aight so I figured we were good to go. I mixed in my chocolate chips, toasted walnuts, and coconut. The mixture was super thick and chunky and delicious looking. I scooped it all out into my greased 8×8 pan and patted it all down. Make sure to spread it around so its evenly distributed in the pan. It’s pretty thick so it won’t spread out on its own, you gotta help it out.

You are so chunky and deliciiious! You're the prettiest girl at the party
Patted down and ready to roll

Bake your blondies for about 20 minutes, turning them at the halfway point, and test them with a toothpick before you remove them from the oven. By now you’ll have realized that your blondies look great and didn’t need a rising agent. They’re dense, golden brown, and smell like amazing. Get excited.

Um. Yum.

I let mine sit for about ten minutes then cut into them. I scooped a piece out with my fork and was delighted by how gooey and rich it was. Of course it was nearly impossible to handle but it was SO GOOOD.

SO gooey! So delicious! So hoooot

We ate some in this delicious gooey state and let the rest cool completely. Once they had cooled they were a lot easier to cut and they were just as delicious. The chocolate, walnut, and coconut each make their presence known. I love these blondies and the fact that they took maybe 40 minutes to make. The dough was so easy to mix! Its so simple and so easy. SO easy. So make these blondies and fall in love.

Once they cooled down they were easier to handle

Chocolate Chip, Walnut, and Coconut Blondies

Adapted from Smitten Kitchen
  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 1 cup chocolate chips
  • 3/4 cup walnuts, chopped and toasted
  • 1 cup shredded coconut

Preheat oven to 350º. Mix melted butter and brown sugar till smooth. Beat in egg and then mix in vanilla. Add in salt and then flour in two batches (1/2 cup at a time) and mix till well combined. Stir in chocolate chips, walnuts, and coconut. Mix until well combined. Grease an 8×8 pan and scoop batter into pan. Spread batter out evenly with a spatula or fork. Bake for about 20-25 minutes, turning at around 10 minutes. Test with a toothpick. When toothpick comes out clean remove blondies from oven.  Cool for at least 10 minutes before cutting.


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