Chocolate Chunk Coconut Blondies (also called chocolate coconut bars or blondies). These match the photo you shared: chewy, buttery blondies loaded with gooey chocolate chunks, plenty of coconut throughout, and a beautifully golden, toasted coconut topping that gets caramelized and crispy on top.
This version draws from popular, well-tested recipes for that perfect dense, fudgy-yet-chewy texture with big chocolate pockets and toasted coconut flavor.
Ingredients (for an 8×8-inch pan, about 9–12 bars)
• ½ cup (113g) unsalted butter, melted (or browned for extra flavor — see note below)
• 1 cup (200g) light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup (125g) all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder (optional, for a slightly lighter lift)
• 1–1¼ cups (about 100–120g) sweetened shredded coconut (divided: most in batter, some for topping)
• ¾–1 cup (130–170g) chocolate chunks or large chocolate chips (semi-sweet or dark for balance; chunks melt into gooey pools)
Optional upgrades:
• A pinch of flaky sea salt on top after baking
• Toast the coconut first for deeper flavor
Instructions
1 Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper (overhanging for easy removal) and lightly grease.
2 Mix wet ingredients: In a large bowl, whisk the melted butter and brown sugar until smooth and combined (about 1–2 minutes). Add the egg and vanilla, whisk until fully incorporated.
3 Add dry ingredients: Stir in the flour, salt, and baking powder (if using) until just combined — don’t overmix.
4 Fold in mix-ins: Gently fold in most of the shredded coconut (reserve ~¼–⅓ cup for topping) and about ¾ of the chocolate chunks.
5 Assemble: Spread the thick batter evenly into the prepared pan. Press the remaining chocolate chunks on top, then sprinkle the reserved coconut generously over everything (press lightly so it sticks).
6 Bake: Bake for 28–35 minutes, until the edges are golden brown, the top is caramelized and toasted (the coconut should look golden and slightly crispy), and the center is set but still soft (a toothpick should come out with moist crumbs, not wet batter). If the top browns too fast, loosely cover with foil halfway through.
7 Cool & finish: Let cool completely in the pan (at least 1–2 hours — they firm up as they cool). Sprinkle with flaky sea salt if desired. Lift out using the parchment overhang and cut into squares.
Tips for Success
• Browned butter version (extra rich & nutty): Melt the butter in a saucepan over medium heat, stirring until it foams, turns golden, and smells nutty (5–8 minutes). Cool slightly before using — this gives that deep, toffee-like flavor in the photo.
• Texture: These are chewy in the middle with crisp edges and a crackly, golden top from the toasted coconut.
• Storage: Keep in an airtight container at room temp for 3–4 days, or refrigerate for up to a week. They freeze great too!
• Variations: Add chopped nuts (like pecans) for crunch, or use dark chocolate for less sweetness.
Enjoy — these are dangerously addictive! Let me know how they turn out.
Chocolate Chunk Coconut Blondies
