Blondies often get overshadowed by their chocolatey brownie cousins, but I think they’re secretly just as irresistible. There’s something about that buttery, vanilla-sweet flavor that takes me back to childhood afternoons spent sneaking bites of cookie dough or licking the spoon after baking. This recipe is all about celebrating that simple, comforting sweetness with a little twist of my own—adding toasted coconut and a sprinkle of sea salt for a depth that surprises without overpowering.
What I love most is how adaptable blondies are. They’re forgiving in the kitchen, forgiving in flavor, and you can tweak them endlessly. Sometimes I toss in chopped nuts, other times I swirl in caramel or add a handful of dried fruit for texture. It’s a blank canvas, but the core remains the same—rich, buttery, with a tender crumb that melts on your tongue. Making these feels like a small act of nostalgia, but with enough room for a little experimentation.
Focusing on how the subtle sweetness and buttery richness of blondies can be a nostalgic nod to childhood treats, but with a twist of adding unexpected ingredients like toasted coconut or sea salt for depth. This recipe emphasizes the comforting, familiar flavors while encouraging creative variations that surprise and delight the palate.
The story behind this recipe
This particular blondies recipe came from a day when I was digging through my grandmother’s old recipe box. I found a battered index card with a handwritten note that simply said, ‘For when you need comfort.’ It wasn’t the chocolate brownies or the sugar cookies that caught my eye, but this plain-looking, buttery blondie. That moment made me realize how sometimes, the simplest treats carry the biggest stories and memories. Now, I make these when I want something familiar but with a little twist of my own—like toasted coconut or a dash of sea salt—to keep that nostalgic feeling fresh and interesting.
Key Ingredients Breakdown
- Unsalted butter: I use real butter to get that rich, melt-in-your-mouth feel. Skip the salt if you want pure sweetness, or add a pinch for balance.
- Brown sugar: Its molasses notes bring warmth and depth, making each bite feel cozy. If you only have white sugar, add a teaspoon of molasses for that caramel undertone.
- Vanilla extract: I love a generous splash—imparts a floral, almost honey-like aroma. Go for high-quality vanilla or a splash of vanilla bean paste for extra richness.
- All-purpose flour: This forms the base structure, so measure carefully. For a slightly fudgier blondie, try swapping half with almond flour—just keep an eye on moisture.
- Eggs: They bind everything together and keep the texture tender. Use room temperature eggs for a smoother, more even batter, especially if your kitchen’s chilly.
- Add-ins (nuts, coconut, chocolate chips): Toasted coconut is a game changer—adds a smoky sweetness and chewy texture. Dried fruit? Juicy bursts that keep you coming back.
- Sea salt: Just a pinch on top or mixed in, it brightens the sweet flavors and adds a subtle crunch. Coarse salt gives an interesting contrast, so don’t skimp.
Spotlight on key ingredients
Coconut:
- Butter: I use real butter for that melt-in-your-mouth richness. Skip if vegan, but consider coconut oil for a similar mouthfeel.
- Brown Sugar: Its molasses notes bring warmth and depth. For a lighter touch, white sugar works, but don’t expect the same caramel nuance.
- Toasted Coconut: Adds smoky sweetness and chewy texture, almost like a hidden surprise in each bite. Fresh or toasted, it’s the flavor anchor.
Vanilla, Flour, Eggs:
- Vanilla Extract: I love a splash—imparts a floral, honey-like aroma. Use high-quality vanilla or vanilla bean paste for a richer flavor.
- All-purpose Flour: The base structure—measure carefully to avoid toughness. Almond flour can add nuttiness but adjust moisture accordingly.
- Eggs: Bind everything and keep the crumb tender. Room temperature eggs blend more smoothly, especially if your kitchen’s cool.
Notes for ingredient swaps
- Dairy-Free: Swap butter for coconut oil or vegan butter; expect a slightly different richness and a hint of coconut aroma.
- Sugar Alternatives: Use honey or maple syrup instead of brown sugar; the blondies will be a bit moister and have a different sweetness profile.
- Flour Options: Try almond or oat flour for a nuttier or softer crumb; adjust quantities slightly to prevent dryness.
- Add-ins: Dried cranberries or chopped dried apricots can replace coconut or nuts; they add chewy tang and juiciness.
- Vanilla: Substitute vanilla extract with vanilla bean paste for a more intense, floral flavor—watch the sweetness.
- Eggs: For an egg-free version, use flaxseed meal or applesauce; expect a denser, slightly softer texture.
- Salt: Use smoked sea salt for a smoky twist or fleur de sel for a delicate crunch and subtle mineral notes.
Equipment & Tools
- Oven: To bake the blondies evenly
- 20cm (8-inch) square baking pan: To shape and contain the blondie batter
- Mixing bowls: To combine ingredients separately
- Whisk and spatula: To mix and fold ingredients smoothly
- Measuring cups and spoons: To ensure accurate ingredient quantities
- Parchment paper or butter: For greasing or lining the pan for easy removal
- Cooling rack: To cool blondies evenly without sogginess
Step-by-step guide to blondies
- Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) square baking pan with butter or line it with parchment paper. This ensures easy removal and a clean look.
- In a medium bowl, melt 115g (1/2 cup) unsalted butter. Let it cool slightly while you prepare the other ingredients.
- In a large bowl, whisk together 150g (3/4 cup) brown sugar and 1 teaspoon vanilla extract until well combined. The mixture should look glossy and feel slightly sticky.
- Add 2 large eggs to the sugar mixture, one at a time, whisking well after each addition. The batter should become smooth and slightly thicker.
- Stir in the melted butter until fully incorporated. The batter will look shiny and homogenous.
- In a separate bowl, sift together 180g (1 1/2 cups) all-purpose flour, 1/4 teaspoon baking powder, and a pinch of salt. This ensures even distribution and prevents lumps.
- Gradually fold the dry ingredients into the wet batter, using a spatula. Be gentle; stop mixing as soon as the flour disappears—overmixing can toughen the blondies.
- Fold in 50g (1/2 cup) toasted shredded coconut and 1/2 cup chopped nuts or chocolate chips, if using. Distribute evenly for pockets of flavor.
- Pour the batter into the prepared pan. Spread evenly with a spatula, smoothing the surface. The batter should be thick but spreadable.
- Bake for 25–30 minutes. Check the edges; they should be golden and slightly pulling away from the pan. The center should be set but still slightly soft.
- To test doneness, gently shake the pan; the middle should jiggle just a little. Insert a toothpick into the center—if it comes out with moist crumbs, it’s ready.
- Remove from oven and let cool in the pan for at least 15 minutes. This helps set the structure and makes slicing easier.
- Transfer to a wire rack or serve straight from the pan. If you like crisp edges, let them cool completely before slicing.
Let the blondies cool in the pan for 15 minutes before transferring to a wire rack. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges. Serve slightly warm or at room temperature.
How to Know It’s Done
- Edges are golden and slightly pulled away from the pan.
- Center jiggles just a little when shaken gently.
- Toothpick inserted in center comes out with moist crumbs, not batter.
Toasted Coconut Blondies
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper or lightly butter it to prevent sticking.
- In a medium bowl, whisk together the melted butter and brown sugar until the mixture looks glossy and slightly thickened, filling the air with a warm, sweet aroma.
- Add the vanilla extract and eggs to the sugar mixture, whisking vigorously after each addition until the batter is smooth and slightly thickened, with a gentle sheen.
- In a separate bowl, sift together the flour and a pinch of salt to ensure even distribution and prevent lumps, then gradually fold it into the wet mixture using a spatula, just until no streaks of flour remain.
- Gently fold in the toasted shredded coconut and chopped nuts or chocolate chips, distributing them evenly throughout the batter for bursts of flavor and chewy texture.
- Pour the batter into your prepared pan, spreading it out evenly with a spatula to create a smooth, level surface.
- Bake in the preheated oven for 25–30 minutes, until the edges are golden and slightly pulling away from the pan, and the top is just beginning to turn a light caramel color.
- Remove the blondies from the oven and sprinkle a pinch of sea salt over the hot surface, adding a subtle contrast to the sweet, buttery flavor.
- Let the blondies cool in the pan for about 15 minutes, allowing the structure to set and making slicing easier without crumbling.
- Transfer the blondies to a wire rack or serve directly from the pan, slicing into squares with a sharp knife. Enjoy them warm or at room temperature, perhaps with a glass of milk or a dollop of whipped cream.
Notes
Pro tips for perfect blondies
- Bolded mini-head: Use room temperature eggs to ensure a smooth, homogeneous batter that bakes evenly.
- Bolded mini-head: Lightly toast your coconut beforehand for a smoky, chewy flavor that enhances every bite.
- Bolded mini-head: Mix the dry ingredients just until combined to keep the blondies tender and prevent toughness.
- Bolded mini-head: For extra gooey blondies, slightly underbake and let them rest to finish setting outside the oven.
- Bolded mini-head: Use a metal pan instead of glass for a crisper edge and more even browning.
- Bolded mini-head: For a shiny, crackly top, brush the surface with a little beaten egg before baking.
- Bolded mini-head: Cool completely in the pan before slicing; this helps avoid crumbling and keeps edges neat.
Common Blondies Mistakes & Fixes
- FORGOT to check oven temperature → Use an oven thermometer for accuracy.
- DUMPED batter into pan too quickly → Spread evenly with a spatula, avoid overmixing.
- OVER-TORCHED edges → Cover with foil halfway through baking to prevent burning.
- MISSED resting time → Cool in pan 15 minutes before slicing to set structure.
Quick fixes and pantry swaps
- If batter appears too thick, splash in a teaspoon of milk and stir gently.
- When blondies turn out dry, patch with a drizzle of caramel or a swipe of butter.
- Splash a little lemon juice over the surface to brighten dull flavors post-baking.
- Dumped too much sugar? Rescue with a pinch of salt to balance the sweetness.
- When edges burn fast, shield with foil and lower the oven temperature slightly.
Prep, store, and reheat tips
- Prepare the batter up to one day in advance; keep it covered in the fridge. The flavors meld nicely overnight, and it’s convenient to bake fresh when needed.
- Store baked blondies in an airtight container at room temperature for up to 3 days, where they stay moist and chewy. For longer storage, refrigerate for up to a week, but expect a slight firming of texture.
- Freeze blondies wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw at room temperature—notice the sweet aroma rekindle as they soften.
- Reheat slices in a 160°C (320°F) oven for 5–7 minutes, until warm and fragrant. For a quick fix, microwave for 15–20 seconds, just enough to soften, and enjoy that gooey, buttery bite again.
Top questions about blondies
1. How do I know when blondies are done?
Look for a golden-brown edge and a slightly firm center when gently shaken. The toothpick test with moist crumbs is your best indicator.
2. Should I use cold or room temperature eggs?
Use room temperature eggs to ensure a smooth batter. If your eggs are cold or chilled, they won’t blend as well, leading to uneven texture.
3. How should I store blondies?
To keep blondies chewy and moist, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
4. Can I make blondies dairy-free?
Yes, you can swap butter for coconut oil or vegan margarine. Expect a slightly different richness and maybe a subtle coconut aroma.
5. What mix-ins go well with blondies?
Adding chopped nuts or toasted coconut enhances flavor and texture, providing chewy pockets and smoky sweetness. Use fresh or toasted for the best results.
6. How do I get the perfect gooey center?
For a gooey center, slightly underbake and let them rest. The residual heat finishes cooking without drying out the edges.
7. Can I use a different pan?
Use a metal pan instead of glass for a crisper, more evenly browned crust and edges. Glass pans tend to insulate, making blondies softer.
8. My batter is too thick, what do I do?
If batter looks too thick, add a splash of milk or water to loosen it up. This helps ensure even spreading and a tender crumb.
9. How should I mix the batter?
Overmixing can toughen the blondies. Mix just until ingredients are combined to keep the crumb tender and soft.
10. Should I add salt on top?
To enhance flavor, sprinkle a tiny pinch of sea salt on top before baking. It balances sweetness and adds a subtle crunch.
Making blondies might seem simple, but there’s a quiet satisfaction in getting that tender, buttery crumb just right. It’s a treat that feels like a warm hug, especially now when a little comfort is welcome. Each bite holds a bit of nostalgia, mixed with a slight twist of something new, like toasted coconut or a sprinkle of sea salt.
In the end, it’s these small, imperfect moments in the kitchen that keep the process interesting. Whether you’re baking alone or sharing with friends, blondies offer a cozy, familiar escape that’s easy to tweak and always rewarding.
