Coconut and White Chocolate Blondies
These homemade blondies are rich, chewy, and flavorful. Although they are sometimes called brownies without chocolate, blondies have their own deliciousness and personality. This is one of my favorites “go-to” dessert recipe since you only need to mix a few ingredients together before throwing them in the oven. They keep for several days in an airtight container at room temperature and can be frozen for up to three months which is perfect to satisfy a sweet tooth rapidly.
- 2/3 cup white all-purpose flour
- 1/3 cup whole wheat flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- Pinch of salt
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup canola oil
- 2 tsp vanilla extract
- 1/3 cup sweetened shredded coconut (+ a bit more to garnish)
- 3 tsp mini white chocolate chips
Preheat the oven to 350°F and line a 9 x 6 ceramic pan with parchment paper.
In a bowl, combine the flours, cornstarch, baking powder, and salt.
In a second large bowl, whisk together the eggs, the sugar, the oil and the vanilla extract until fluffy, about 2 minutes.
Gently incorporate the dry ingredients into the wet using a whisk.
Slowly mix in the coconut and chocolate chips using a spatula.
Transfer into the baking pan, but try not to overmanipulate it. Spread some more coconut over the top.
Bake for 30 minutes.
Remove from the oven and cool down completely before cutting.