Toasted Coconut Caramel Blondies Food

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
• Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch baking pan.
• In small bowl, combine flour, baking powder and salt.
• In saucepan, melt butter over low heat.
• Remove from heat.
• Stir in brown sugar and vanilla; add eggs, stirring until well blended.
• Stir in flour mixture into sugar mixture just until blended.
• Stir in coconut and pecans.
• Spread batter evenly in prepared pan.
• Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
• Do not overbake; blondies will firm as they cool.
• Cool completely in pan on wire rack.
• When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
• Variations: Pecan Blondies--leave out coconut.
• Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.