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Pigeon Key III
Denis
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Coconut Blondies
Gourmet
March 1992
1
1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
2
large eggs
2
teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2
cups sweetened flaked coconut, toasted and cooled
In
a bowl with an electric mixer cream together the butter and brown sugar,
beating the mixture until it is light and fluffy, add the eggs, 1 at a time,
beating well after each addition, and beat in the vanilla.
In
a small bowl whisk together the salt, baking powder, and the flour, add
the
flour mixture to the butter mixture, and beat the batter until it is just
combined. Stir in the chocolate
chips and the coconut, spread the batter evenly in a buttered and floured
13-by-9-inch baking pan, and bake it in the middle of a preheated 350-degree F.
oven for 25 to 30 minutes, or until it begins to pull away from the sides of
the pans and crumbs adhere to a tester.
Let the mixture cool completely in the pan on a rack and cut it into
squares. Makes about 32
blondies.
Chocolatier's Life with
Blondies!
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