The Perfect Blondie

The BEST blondie recipe ever!

This Perfect Blondie Recipe is the only blondie recipe you’ll ever need.  Straightforward, no tricks ..just a sweet, chewy blondie with the perfect addition of coarse sea salt.  This will be in your recipe box for years to come!

I post a lot of recipes here.

So many that my kids can’t remember what I have made and haven’t made.

Heck, even I can’t remember all the things I make and talk about.



I’ll be like, remember that cookie I made cookies with potato chips in them? one remembers.

Do YOU remember?


Anyway, point of the story: I make lots of stuff. Candy stuffed in a brownie stuffed in a cookie stuffed in a cake.


That could BE something…


The thing is, what my family ALWAYS asks for are the basics: Chocolate Chip Cookies, “Regular” Brownies, Chocolate Cake


And I realized I had never shared a solid Blondie recipe here with you.

Sure, I’ve made all sorts of jazzed up blondies…but never a solid, no gimmickry…no candy…no drizzled blondie.


So today we’re going there.

And I promise you, this one is complete and utter perfection.

The Perfect Blondie recipe ever. Everrrr.


The BEST blondie recipe ever!

I will start by saying that I have made these many times…and have found that I prefer them with browned butter.

You totally don’t have to…just regular old melted butter in the batter will be just fine.  But you’re here today to make the best.  And the best means browning the butter.

Don’t be a quitter now.


Next up I add toasted coconut.

Please people do it.

Even if you don’t like it.


It’s just an extra step that adds muy extra.

And we all need a little muy extra in our life.

Toasting it is simple…

The BEST blondie recipe ever!

Just plop some coconut in a skillet and turn the skillet on.

The BEST blondie recipe ever!

Yep, that’s pretty much it.

Just be careful to stir it and watch it carefully because it can go from gorgeously tan to skin cancer city in a matter of seconds.

Just mix your browned butter and brown sugar together…

The BEST blondie recipe ever!

I have no upper body strength.. seriously don’t ever ask me to do a pull up…so I used my mixer for this.

But if you like to get that body in motion go ahead and use a bowl and a spoon, it will be fine!

Once you add the rest of the batter necessities, stir in your toasted coconut and some chocolate chips…

The BEST blondie recipe ever!

Press that all into a lined baking pan.

The BEST blondie recipe ever!

I baked these in a 9×13, which gave me thinner blondies.  If you prefer a thicker blondie, go ahead an bake these in a 9×9 pan! You might just need to bake them a few minutes longer.

The BEST blondie recipe ever!

Once they are cooled, they will look like that.  Crinkly and perfect.

The BEST blondie recipe ever!

Go ahead and cut them into squares.

I also used coarse sea salt in these.  If you haven’t ever tried a coarse sea salt in a blondie, or even a chocolate chip cookie, stop what you are doing now and try it.  The little salty nuggets make it all worth it!

The BEST blondie recipe ever!

If you REALLY don’t think you could do the coconut, go ahead and try it without.  They’ll still be good…

You could even add a 1/2 cup of chopped nuts if you wanted.

Just whatever you do, try these.  You love me for it!


And if you’re looking for another super similar recipe for blondies, check out these Chocolate Chip Coconut Blondies over at Spoonful!

I never claimed to be original 😉



The Perfect Blondie


  • 1 cup butter, melted and browned
  • 2 cups light brown sugar, packed
  • 1 Tbsp vanilla
  • 1 egg, plus one yolk
  • 1 tsp coarse sea salt
  • 1 tsp baking powder
  • 2 cups flour
  • 1 cup chocolate chips
  • 3/4 cup flaked sweetened coconut, toasted


  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray with cooking spray.
  3. Melt butter over medium heat in a medium saucepan. Once melted, continue to cook, swirling pan constantly until the butter reaches a deep golden color. Remove from heat immediately.
  4. In a medium skillet toast your coconut flakes over medium heat until lightly golden, stirring frequently. Once they begin to golden in color watch carefully as they will burn quickly. Remove from heat and set aside.
  5. In bowl of mixer, combine butter and sugar on low speed until mixed evenly.
  6. With mixer still on low combine egg, yolk and vanilla, mixing until evenly incorporated.
  7. Add in baking powder and salt until combined and then finally the flour, stirring until mixed in.
  8. Stir in chocolate chips and toasted coconut.
  9. Spread in prepared pan and bake for 20-25 minutes they are just set.
  10. Allow to cool completely before cutting into squares.


If you prefer a thicker bar, you can bake these in a 9×9 or 8×8 pan. Cooking time might need to be increased slightly.

Store airtight for up to 3 days.


30 Responses

  1. First of all, I work out (not trying to be braggy) and I couldn’t do a pull-up! So, no, not happening.
    I hate when people leave the coconut out!! Don’t do that! It’s the best!
    And NOOOO to burnt, skin cancer coconut. Always a major bummer.
    Great basics recipe!! I want one now!

    1. Michelle

      It looks like you’re from the same side of the globe as me, and alas, shredded is apparently not the same as dessicated 🙁 Our coconut is fairly dry and (I think) a bit sweetened, but “their” shredded/packaged coconut is more moist and flavourful. I still haven’t found somewhere to get it, though I hear it’s more readily available for people in the UK than for here (so if you’re in the UK, you’re in luck!)

      On an unrelated note, as a non-US native, I still can’t quite work out what the difference is between a chocolate chip cookie recipe baked in a pan and left gooey in the middle and a blondie recipe. Other than the butter (melted vs solid form), I don’t see a huge difference in most of them, so I’m at a loss without actually trying a proper example of one. Anyone have any advice/information/hints?

  2. Laurie A.

    ohhh… I am so going to have to make these soon. First your way and second time with the addition of chocolate toffee pieces (Heath or Almond Roca) and white chocolate to resemble the long gone but not forgotten Toffee Almond Bars from Starbucks. These blondies may be just the ticket to the closest to a clone of those bars. I love coconut too, so I will definitely have to try these.

  3. Stephanie Kowal

    I like this blog because it show pictures and telling use how to make this recipes. I wish that I like coconut, so I can try these. I think must people will try them because they are brownies and chocolate chip.

  4. Amanda Fry

    These are about to go into the oven! The dough that I sampled tastes absolutely delicious! I love the added flavor of the brown butter! And coconut and chocolate?!?! You can’t go wrong here! Great recipe!!!

  5. Avery

    Just threw these in the oven and they smell HEAVENLY! My only issue is that I was overeager and didn’t let the brown butter cool, so when I threw chocolate chips in they all melted. These blondies are now going to be a bit marbled with chocolate instead of having chocolate chips in them 🙂

    PS Shelly I have recently been on a Cookies and Cups recipe kick and have loved every single thing that I have made!! Keep up the amazing baking because you have a reader for life in me!

  6. Matt

    Just made these and they are wonderful, however they are super-sweet and I even used dark chocolate chips. Next time I might use unsweetened coconut or reduce the sugar by 1/2 cup. Also mine took a solid 30 minutes in the 9×13 pan.

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