Wednesday, 5 October 2011
This recipe is essentially a list of things I love. Toasted coconut? Check. Brown butter? Check. Brown sugar? Check. Dark Chocolate? Check. Vanilla? Salt? Egg? Flour? Check.
I first made blondies during my finals. They're perfect for that sort of thing: special, sweet, and easy to put together. They also freeze really well (just like brownies) so they're great if you're living alone. You can just pick one out as and when, rather than worrying about something going stale. I have a strange fondness for them straight out of the freezer when they're crunchy and cold.
I'll leave you with the tweet I sent when I tasted my first blondie, back in May: 'Blondies = YUM.'
Toasted Coconut and Dark Chocolate Blondies
(Adapted from Smitten Kitchen)
20g shredded dessicated coconut
20g strips of dessicated coconut
120g unsalted butter
180g light brown sugar
1 tsp vanilla
big pinch of salt
115g plain flour
100g dark chocolate
Preheat the oven to 180C/350F. Line an 8" square tin with greaseproof paper. Place the shredded coconut into a dry medium frying pan and toast until golden, then remove to a plate to cool. Repeat for the strips. Put the butter into the pan and melt. Keep cooking until the foam subsides and the pan is full of brown speckles and your kitchen smells heavenly. Leave to cool for a minute while you chop the chocolate into chunks.
Place the sugar into a medium mixing bowl and pour in the brown butter. Beat until smooth. Add the egg and vanilla and beat again. Sieve the flour and salt over the top and mix until uniform. Remove a few strips of coconut, then toss the rest of it into the mixture, followed by the chocolate. Scrape into the pan and spread into the corners. Top with the reserved strips of coconut and place into the oven.
Bake for 20-25 minutes - you want the insides to still be a bit gooey. Leave to cool on a rack before slicing into 16 squares.
(Makes about 16 small squares)