Blondies {gooey, chewy, moist and rich}

Ingredients for Blondies

Ingredients for Blondies

Imagine savoring these gooey little treats on a cold snowy day with a hot chocolate on the side, after a hard day of skiing. Then imagine my utter disappointment when the family bakery that used to make these and other mouth watering goodies in Colorado closed down. And this is when necessity really is the master of invention! I found a few recipes I used as a base and tweaked here and there. These are a “less cake” and “more chewy treat” than the original ones. But that’s the beauty of this recipe. It is flexible. You can add more or less or all or none of the “fillings” like caramel nuggets or chocolate chips. But the coconut is a must and it can’t be the healthy variety either. You need the nice moist sweetened variety. It also doubles or halves easily.


16 tbsp butter (2 sticks which is about 227g)
2 cups of light brown sugar
2 large eggs
1 ½ tsp vanilla extract
Pinch of salt
2 cups all purpose flour
1 ½ cups of sweetened grated coconut
⅓ cup semi sweet chocolate
⅓ cup white chocolate chips
⅓ cup of caramel bites/pieces for baking (Kraft)

Pre-heat oven to 335°F
Grease or line with parchment a heavy baking tin measuring 8×8
Melt butter and sugar together
Transfer to a mixer and beat for about 2 minutes until well combined
Add eggs (make sure butter/sugar mixture isn’t too hot)
Add vanilla
Add salt and flour and mix until just combined
Add coconut and chocolate chips
Fold together
Transfer to tin and bake for 20 to 25 minutes (20very chewy, 25 drier)
Cool on rack before slicing
Keep airtight with damp kitchen paper to keep moist as they don’t stay fresh for long


Double for a thicker blondie and cook for 20 to 24 minutes
Feel free to substitute any fillings

© 2014-2015 Caroline’s Family Kitchen and


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