I really wanted to make blondies, but of course couldn’t bring myself to do plain old blondies so here’s my take. Toasted coconut mixed in and on top as well a boost of vanilla flavour on top of the creamy white chocolate – what could be more indulgent?
Toasted Coconut & Vanilla Blondies
- 60g desiccated coconut
- 200g white chocolate, chopped
- 125g unsalted butter, cubed
- 260g caster sugar
- 2 teaspoons vanilla extract
- 4 medium eggs
- 125g plain flour, sifted
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper. Spread the coconut over a baking tray and toast in the oven for 5 minutes until it starts to brown then set aside.
Place the chocolate and butter in a heatproof bowl and set over a pan of simmering water stirring occasionally until melted. Transfer the melted mixture to a large mixing bowl and leave to cool for a few minutes. Add the sugar and vanilla to the bowl with the cooled mixture and mix with a wooden spoon until smooth. Mix in the eggs, one at a time, followed by the flour and 40g of the toasted coconut, until evenly combined.
Transfer the mixture to the prepared tin, spreading evenly, then sprinkle with the remaining toasted coconut before baking for 25-30 minutes. The blondie will develop a papery crust when ready. Leave to cool in the tin before serving.