This recipe appeared in a story in our 2016 Holiday Baking section: “Not the Usual Treats to Bake and Share,” by Durham food writer Matt Lardie. He wrote: Blondies have a reputation (undeservedly, if you ask me) as the inferior cousin of the brownie. No longer! These blondies are gooey, sweet, salty and riddled with shredded sweet coconut and flecks of tangy lime zest. They almost taste healthy! Almost…
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch kosher salt
2 cups light brown sugar
2 teaspoons vanilla extract
Zest of 3 medium limes
2 cups shredded, sweetened coconut
Melt the butter in a small saucepan and place to the side to cool slightly.
Heat the oven to 350 degrees. Line a 9-inch-by-13-inch baking pan with parchment paper (leaving a bit hanging over the edges and pushing and pleating the parchment down into the sides of the pan), and then grease the parchment. Set aside.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the slightly cooled melted butter, light brown sugar, eggs and vanilla until smooth.
Fold the flour mixture into the sugar mixture until mostly blended together.
Add the lime zest and coconut and fold a few more times, just to incorporate.
Pour the mixture into the prepared pan and bake for 45 minutes, or until a knife inserted into the center comes out mostly clean.
When finished baking, remove the pan from the oven and set aside until the blondies have cooled. Once completely cooled, carefully lift the blondies out of the pan using the edges of the parchment and set onto a cutting board.
Cut the blondies into about 36 pieces, approximately 2 inches by 1-1/2 inches. Serve at room temperature or package for gifts.
To store, place all of the bars side by side (as if going back into the pan) on a large piece of clean parchment paper. Wrap the bars in the parchment paper, and then wrap again tightly in plastic wrap. They will keep this way for about a week at room temperature or up to a month in the freezer.
For gift giving, use small cellophane bags tied with string or decorative ribbon. If you are planning on shipping the blondies, wrap each gift portion as mentioned above, in the parchment and plastic, and then place that package inside a cookie tin or otherwise lidded container. Do not ship frozen as the blondies may condensate inside the package as they defrost en route to their destination, and no one likes a soggy blondie.
Yield: approximately 36 bars