- Prep the pan: Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving a 1–2 inch overhang on two opposite sides to lift the blondies out later. Lightly grease the exposed parchment.
- Brown the butter: Place the butter in a light-colored saucepan over medium heat. Melt and then continue cooking, stirring or swirling frequently. Watch the foam subside and the milk solids turn golden-brown — the butter will smell nutty. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
- Combine sugar and butter: While the browned butter is still warm, stir in the packed brown sugar until the mixture is glossy and well combined.
- Add eggs and vanilla: Allow the mixture to cool for 1–2 minutes so it is warm but not hot. Whisk in the eggs one at a time, then whisk in the vanilla until smooth and slightly thickened.
- Mix dry ingredients: Whisk the flour, baking powder, and salt in a separate bowl. Fold the dry ingredients into the wet mixture until just combined — stop when no large streaks of flour remain.
- Fold in coconut (and add-ins): Gently fold the shredded coconut and any optional add-ins into the batter, keeping the mix even but not overworked.
- Bake: Spread the batter evenly into the prepared pan. Bake 35–45 minutes, checking at 35 minutes. The edges should be set and golden while the center remains slightly soft and moist. A toothpick inserted into the center should come out with moist crumbs but not raw batter. Tent with foil if the top browns too quickly.
- Cool and slice: Cool completely on a wire rack. For cleaner slices, chill the pan in the refrigerator for 30 minutes before lifting the blondies out on the parchment and cutting. Use a sharp knife wiped between cuts.
Troubleshooting & Consistency Tips
Blondies are underbaked in the center
If the center is too gooey after the recommended bake time, loosely tent the pan with foil and continue baking in 3–5 minute increments. Remove when a toothpick shows moist crumbs but not raw batter. Remember blondies continue to set as they cool.
Edges are too crisp or dry
Overbaking or a too-hot oven causes dry edges. Confirm oven accuracy with an oven thermometer. Slightly reduce bake time and allow blondies to cool fully in the pan to finish setting.
Browning step burned the butter
Browned butter turns quickly: use a light-colored pan to monitor color and remove from heat as soon as the solids are amber. Transfer immediately to a cool bowl to stop cooking.
Blondies are cakey instead of chewy
Overmixing develops gluten and produces a cake-like crumb. Stir just until combined and measure flour by weight or spoon-and-level to avoid excess flour.
Storage & Make-Ahead
Room temperature: Store in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help retain moisture if desired.
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Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best chewiness.
Freezing: Individually wrap cooled squares and freeze for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes to revive softness.
Make-ahead: Bake the blondies and chill; store uncovered in the refrigerator for a day and then cover to maintain texture. Add any toasted toppings just before serving.
Why This Recipe Works
Browned butter introduces concentrated nutty, caramel-like flavors because the milk solids toast while water evaporates. Paired with packed brown sugar, which contains molasses, the result is a toffee-forward profile that defines classic blondies. Minimal leavening (baking powder only) and gentle mixing preserve a dense, chewy crumb with slightly crisp edges. Sweetened shredded coconut contributes chew and moisture; toasting the coconut or adding toasted nuts adds another layer of flavor and texture.
Expert Tips
- Use a light pan: Browning butter is easier to judge in a light-colored saucepan.
- Weigh ingredients: Weigh flour and coconut for consistent texture between bakes.
- Toast the coconut: For extra depth, toast half of the coconut in a dry skillet until golden and fold that in for a contrast of toasted and soft coconut.
- Flavor variations: Stir in 1/2 cup chopped pecans and 1/2 cup dark chocolate chips for a nutty-chocolate variation.
- Finishing touch: Sprinkle flaky sea salt across the top immediately after baking to enhance the caramel notes.
