- 3/4 C Unsalted Butter
- 1 1/2 C Coconut Palm Sugar or Brown Sugar
- 2 Eggs
- 2 t Vanilla Paste (or vanilla extract)
- 1/2 t Salt
- 1 1/2 t Baking Powder
- 1 C Whole Wheat Flour
- 2 C White Chocolate Chips
- 2 C Coconut Flakes, toasted
Here’s a secret: Chefs don’t magically have recipes for everything. And here at KC, we want to make sure that the client gets exactly what they asked for. So when we were asked to make blondies, we thought, ok! Then we heard, “but can you make them a little more healthy?” their heads tilting towards their children playing in the next room. So we set off to develop a blondie recipe that was both scrumptious and say, more nutritionally sound. They are moist, slightly chewy (due to the whole wheat flour and toasted coconut) and have little bursts of sweetness from the white chocolate.
Set oven to 350 degrees. Grease with coconut oil or line with parchment an 8×8 baking dish.
In a stand mixer, cream the butter and coconut palm sugar until fluffy, about 1 minute. Add eggs one at a time, scraping well after each addition. Blend in vanilla.
In another bowl, sift four, salt and baking powder. Add to the butter mixture and mix until just incorporated. Add the cooled coconut and white chocolate chips and mix gently. Pour batter into baking dish and spread evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Notes: To toast coconut, spread evenly on a baking sheet and place in oven at 325 degrees. Check often and when you see the outside pieces turn brown, gently stir the coconut around to that it browns evenly. You can use sweetened or unsweetened coconut for this recipe, whichever you prefer.
You can substitute 1 1/2 C-1 3/4 C quinoa flour or all purpose gluten-free flour for the whole wheat flour.