These decadent blondies pack a punch. A smooth, butter and brown sugar base results in a glass-like finish on the top which melts in your mouth with each bourdon-laced bite. Replace chocolate with nuts or white chocolate chips if you have a chocolate allergy.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
2 tablespoon butter
Preheat oven to 350°F. Butter a 9x13 baking dish and line with parchment paper. Allow the parchment paper to hang over the edges of the pan so that you can easily pull the blondies out later.
60g / ½ cup sweetened flaked coconut
Spread coconut over a rimmed baking sheet. Toast in oven at 350°F until golden brown, about 6 minutes. Remove from oven and set aside to cool.
248g / 2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon coarse sea salt
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
½ pound (2 sticks) butter, melted
384g / 2 cups light brown sugar
In a large mixing bowl, stir melted butter and brown sugar together with a wooden spoon.
Preheat oven to 350°F. Butter a 9x13 baking dish and line with parchment paper. Allow the parchment paper to hang over the edges of the pan so that you can easily pull the blondies out later.
Spread coconut over a rimmed baking sheet. Toast in oven at 350°F until golden brown, about 6 minutes. Remove from oven and set aside to cool.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
In a large mixing bowl, stir melted butter and brown sugar together with a wooden spoon.
Add the eggs, bourdon, and vanilla to sugar mixture. Mix with spoon until combined.
Stir in the reserved flour mixture and mix to combine.
Finally, add coconut and chocolate chips, stirring to combine.
Pour the batter into the prepared pan and smooth the top. Bake at 350°F until golden brown, about 25 to 30 minutes.
Remove pan from oven and let cool completely on a wire rack, about 2 hours. Cut into 24 bars. Will keep in an airtight container for 3 days.
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