Dessert

Coconut Blondies

with Pastry Cream Glaze

40 MIN

$9.49 12 Servings

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From the Test Kitchen

Sister to the classic chocolate brownie, blondies are named for their lighter, golden color that comes from using brown sugar and vanilla in place of cocoa. We're giving ours some nutty, tropical flavor by mixing coconut flakes into the batter, then topping it all with sweet coconut pastry cream.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

220 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pasture-Raised Egg
1 cup All-Purpose Flour
5 Tbsps Light Brown Sugar
½ cup Sugar
4 oz Cultured, Salted Butter
¾ cup Coconut Pastry Cream
1 oz Unsweetened Coconut Flakes
1 tsp Baking Powder
2 tsps Vanilla Powder

step-by-step

instructions

1 Start the batter

Remove the butter from the refrigerator to soften completely. Place an oven rack in the center of the oven; preheat to 350°F. In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Using a whisk, mash and stir until thoroughly combined (the mixture will be thick like a paste).

2 Finish the batter

Add the egg to the butter-sugar mixture and whisk to combine. Add the flour, baking powder, and vanilla powder. Using a spatula, stir until just combined. Fold in the coconut flakes.

3 Bake the blondies & serve your dish

Lightly grease an 8-inch square baking dish. Transfer the finished batter to the baking dish and press into an even layer. Bake 22 to 26 minutes, or until browned and cooked through (a toothpick inserted into the middle should come out clean). Remove from the oven and let cool completely. When ready to serve, spread the coconut pastry cream onto the baked blondies. Cut into equal-sized pieces. Enjoy!