Samoa Blondies
Since it’s Girl Scout Cookie season, I figured I’d give these a try. These blondies are really, really good. The browned butter gives these a rich flavor and the coconut and chocolate are just an awesome combination.
INGREDIENTS
- 10 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 1/4 cup granulated white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1 1/4 cups sweetened flaked coconut
- 1 1/4 cups M&M’s
- A few extra M&M’s
HOW TO MAKE IT
- Preheat oven to 350°F
- Spray 8×8″ (or similar size) pan with nonstick spray and then line the bottom with parchment paper
- Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn – I had to make two batches because my first one burned!)
- Here are some tips on how to brown butter
- Let the butter cool for a few minutes, until just barely warm
- In a large mixing bowl, combine the browned butter and sugars
- With a wooden spoon, stir in egg, vanilla and salt
- Stir in flour, coconut and M&M’s until batter is blended
- Pour the batter into the prepared pan and smooth the top with a rubber spatula and sprinkle a few additional M&M’s on top
- Bake 25 to 30 minutes (25 minutes will yield under baked, gooey blondies and 30 minutes will be fully cooked – I baked mine for 27 minutes and they were perfect)
- Let the blondies cool before turning them out onto a cutting board and slicing into squares (chilling them will make that process even easier)
*Recipe adapted from Recipe Girl