If you love rich, chewy blondies with deep caramel flavor and a hint of toasty coconut, these Brown Butter Coconut Blondies are a must-try! Imagine the warm, nutty aroma of browned butter swirling through your kitchen, mingling with brown sugar, vanilla, and golden flakes of coconut. The result? A chewy, golden bar that’s buttery, decadent, and completely irresistible.
These blondies are the perfect balance of crispy edges, gooey centers, and layers of complex flavor in every bite.
What Makes Them Special?
• Brown Butter: Adds depth and nuttiness you can’t get from regular melted butter.
• Brown Sugar: Gives a rich, almost caramel-like flavor.
• Toasted Coconut: Brings a warm, tropical crunch that pairs beautifully with the chewy texture.
• One Bowl Wonder: Minimal cleanup, maximum payoff.
Ingredients:
• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups sweetened shredded coconut, divided (1 cup for batter, ½ cup for topping)
• Optional: ½ cup chopped pecans or white chocolate chips for extra indulgence
Step-by-Step Method:
Step 1: Brown the Butter
• Place the butter in a medium saucepan over medium heat.
• Stir constantly as it melts, then foams, then begins to turn golden brown. You’ll see brown bits forming at the bottom—this is flavor gold.
• Once it smells nutty and fragrant, remove from heat immediately and let it cool for 10 minutes.
Step 2: Mix Wet Ingredients
• In a large mixing bowl, combine the browned butter (including all the brown bits!) with the brown sugar.
• Whisk until smooth and slightly cooled.
• Add eggs one at a time, mixing well after each.
• Stir in the vanilla extract.
Step 3: Combine Dry Ingredients
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture using a spatula—don’t overmix.
• Stir in 1 cup of the shredded coconut (and any add-ins like pecans or white chocolate chips).
Step 4: Prepare the Pan
• Line a 9×13-inch baking pan with parchment paper or lightly grease it.
• Pour the batter in and smooth the top with a spatula.
• Sprinkle the remaining ½ cup coconut evenly over the top.
Step 5: Bake
• Bake at 350°F (175°C) for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Keep an eye on the coconut topping to make sure it doesn’t burn; cover with foil halfway through baking if needed.
Step 6: Cool and Cut
Let the blondies cool in the pan for at least 20–30 minutes before cutting into squares. This helps them set and become perfectly chewy.
Tips for Perfection:
• Don’t skip browning the butter—it’s the heart of the flavor.
• Let the butter cool slightly before adding eggs to avoid scrambling them.
• Use parchment paper for easy lifting and cutting.
• Store in an airtight container at room temp for up to 4 days (if they last that long!).
Serving Ideas:
• Serve warm with a scoop of vanilla ice cream.
• Drizzle with melted dark chocolate or caramel for extra flair.
• Enjoy with coffee for an indulgent afternoon treat.
Final Thoughts:
These Brown Butter Coconut Blondies are more than just a dessert—they’re an experience. The rich, buttery base infused with nutty brown butter and kissed with toasted coconut makes every bite a moment of joy. Whether you’re baking for a potluck, a weekend treat, or just to satisfy your sweet tooth, this recipe delivers big flavor with minimal effort.
