As you may have guessed from the lack of posts, Brian and I have been super busy for the past two weeks. Don’t worry, we’re still here. We enjoyed a beautiful weekend up at the farm for the 4th of July and have been working on a few side projects back at home. Luckily, this means we’ve got lots of new things to share with you over the next few weeks.
Yesterday we hosted a casual potluck picnic in Prospect Park. We grilled and shared lots of yummy bites with some friends we haven’t seen in quite some time. When planning the menu, I knew I wanted foods that were easy to transport and wouldn’t be too heavy eat on a hot, hot day. For dessert, I almost turned to my go-to s’mores brownies (stay tuned for that recipe soon) but decided instead to go with blondies. I have to admit, I’ve always had an unwarranted aversion to blondies. Boy, have I been missing out!
I jazzed up the classic by adding toasted coconut flakes and a bit of rum. And not to toot my own horn, but these blondies were pretty darn good. They may even be my new favorite.
Rum and Toasted Coconut Blondies
Makes about 24 pieces
- 3/4 cup coconut flakes (such as Let’s Do Organic Unsweetened Coconut Flakes)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup tightly packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract (check out our homemade vanilla extract recipe)
- 1/3 cup dark rum
- 2/3 cup chocolate chunks
- 1/3 cup mini chocolate chips
1. Preheat oven to 350°F. Spread the coconut flakes in a thin layer on a baking sheet and bake for 5 to 7 minutes or until toasted. Set aside.
2. Meanwhile, grease a 9-by-13 baking dish. Set aside.
3. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
3. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Add the eggs, one at a time, mixing completely between each, then add the vanilla extract and rum and mix to combine. Add the dry ingredients, in two batches, mixing completely after each. Gently fold in the toasted coconut, chocolate chunks and mini chocolate chips. Transfer to the prepared baking dish and smooth the top. Bake for 25 minutes or until just cooked through. Remove from oven, let cool completely, then cut into squares.
SWWU Tip: You can definitely play around with this recipe a bit: Don’t like coconut? Use nuts instead. Don’t want to add any booze? Reduce the flour by 1/3 a cup and increase the vanilla extract to 1 tablespoon.