Yield: 2 Dozen
Prep and bake time (doesn’t include cooling): 1 hour
1 cup (8oz, 230g ) unsalted butter
1 3/4 cups (170g) brown sugar
2 teaspoons vanilla extract
2 cups (260g) all-purpose flour
¾ tsp salt
½ tsp baking powder
8oz (227g) Dick taylor baking chocolate, chopped
1 cup (115g) pecans, toasted*
1 cup (93g) shredded coconut, toasted*
1. Heat oven to 350°F. Butter an 9x13-inch baking pan, or line the bottom and two sides with parchment paper, buttering the exposed parts.
2. Melt the butter in a medium-sized saucepan, swirling pan as it cooks. Cook until it starts to smell nutty and foams. Continue cooking until the sizzling and foam settle down and little brown bits drop to the bottom of the pan. Pour into a large bowl and whisk in sugar until smooth. Cool to lukewarm, then whisk in eggs and vanilla.. Stir in flour, salt and baking powder, then chocolate, nuts and coconut.
3. Scrape into prepared pan and smooth with spatula until top is even. Bake for 25 to 30 minutes, until lightly browned at edges with a crispy top that's just starting to crack (but not brown). Don’t overbake. Let blondies cool in pan, or let them cool in it for 10 minutes and use the parchment sling to slide them onto a cutting board. Cut into 24 or more pieces.
Leftover blondies can be stored in an airtight container at room temperature for 3-4 days.
*You can substitute or omit these if you want. Some great substitutes are dried fruit, toffee bits, pretzel pieces, oats, or white chocolate