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?
Annnnd..no one remembers.
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…
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.
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…
Just plop some coconut in a skillet and turn the skillet on.
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…
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…
Press that all into a lined baking pan.
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.
Once they are cooled, they will look like that. Crinkly and perfect.
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!
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 😉
- 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
- Preheat oven to 350°
- Line a 9×13 pan with foil and spray with cooking spray.
- 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.
- 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.
- In bowl of mixer, combine butter and sugar on low speed until mixed evenly.
- With mixer still on low combine egg, yolk and vanilla, mixing until evenly incorporated.
- Add in baking powder and salt until combined and then finally the flour, stirring until mixed in.
- Stir in chocolate chips and toasted coconut.
- Spread in prepared pan and bake for 20-25 minutes they are just set.
- 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.