Description
This is one of my all-time favorite recipes! Over the years I’ve changed it and tweaked it, and I will stand by the fact that this is the BEST Blondie Recipe ever!
Ingredients
Scale
- 2 cups salted butter at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar, firmly packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 4 1/2 cups all purpose flour
- 1 cup shredded sweetened coconut
- 2 cups chocolate chunks
- 1 1/2 cups mini marshmallows
- optional – flaked sea salt to sprinkle on top
Instructions
- Preheat the oven to 350°F. Line a 15x10x1- inch pan with parchment paper and coat lightly with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and brown sugar together on medium-high speed for 2 minutes, until fluffy. Turn the mixer to medium and add in the eggs, one at a time, mixing well. Add in the vanilla, salt, and baking soda and mix until smooth and combined.
- Turn the mixer to low and slowly add in flour, mixing until just combined. Don’t over-mix.
- Stir in the coconut, chocolate chunks, and marshmallows.
- Spread the batter evenly into the prepared pan and bake for 25 minutes. The edges will be golden and the center will just be set. Careful not to over-bake.
- Sprinkle with flaked sea salt if desired. Allow the bars to cool completely in the pan before cutting into bars.
Notes
Store airtight at room temperature for up to 3 days.
Freeze airtight for up to 30 days for best freshness
