Coconut pecan blondies is a classic white chocolate brownie that I’ve entered in the state fair and frequently made for the men I work with I’m a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.From Anna Tokash Henry, Keller, Texas.
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup coarsely chopped pecans, toasted
2/3 cup flaked coconut
4 squares (1 ounce each) white baking
chocolate, coarsely chopped
In a large mixing bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla; mix well.
Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate.
Spread into a greased 8-in. square baking pan.
Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack. Cut into bars. Yield: 16 brownies.
|Coconut pecan blondies|