Irresistible Brown Butter Coconut Blondies
If you're a fan of chewy dessert bars loaded with rich flavor and a hint of toasted coconut, you're going to fall in love with these Brown Butter Coconut Blondies. They’re soft, buttery, and packed with a deep caramel flavor thanks to the magic of browned butter and brown sugar. Every bite offers gooey centers, crispy golden edges, and a sweet crunch from shredded coconut.
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These blondies are the ultimate treat to satisfy your dessert cravings—whether you're baking for guests or sneaking a bite with your morning coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sweetened shredded coconut (use 1 cup in the batter, ½ cup for topping)
- Optional: ½ cup chopped pecans or white chocolate chips for extra flavor and crunch
How to Make Brown Butter Coconut Blondies
Step 1: Brown the Butter
In a saucepan over medium heat, melt the butter while stirring constantly. It’ll start to foam and turn golden brown, with little brown bits forming on the bottom—those are full of flavor! Once it smells nutty and aromatic, remove it from the heat and let it cool for about 10 minutes.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the browned butter (make sure to include the brown bits) and brown sugar until smooth. Add the eggs individually, beating well after each one is incorporated. . Stir in the vanilla extract.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and gently stir until combined—don’t overmix. Fold in 1 cup of the shredded coconut, and any optional mix-ins like chopped pecans or white chocolate chips.
Step 4: Get the Pan Ready
Line a 9x13-inch baking pan with parchment paper or grease it lightly. Spread the batter evenly into the pan. Sprinkle the remaining ½ cup of coconut over the top.
Step 5: Time to Bake
Bake at 350°F (175°C) for 25 to 30 minutes, or until the top turns golden and a toothpick inserted into the center comes out with a few moist crumbs. If the coconut starts to darken too quickly, cover the pan loosely with foil halfway through baking.
Step 6: Cool Before Slicing
Let the blondies rest in the pan for at least 20–30 minutes before slicing. This helps them firm up and makes for cleaner cuts.
Helpful Tips
- Browning the butter really deepens the flavor—don’t skip it!
- Let the butter cool a bit before adding the eggs to prevent scrambling.
- Parchment paper makes lifting and cutting a breeze.
- Keep any leftovers in an airtight container at room temperature for up to four days.
Serving Suggestions
- Warm up a square and top it with vanilla ice cream.
- Drizzle with dark chocolate or caramel sauce for an extra touch.
- Pair with a cup of coffee or tea for a perfect afternoon snack.
Final Thought
These Brown Butter Coconut Blondies are rich, chewy, and full of toasty, caramel flavor. The combination of browned butter, sweet coconut, and brown sugar creates a bar that’s truly special. With minimal prep and maximum flavor, this recipe is sure to become a go-to favorite for any dessert occasion.