I recently received a copy of The Newlywed Kitchen, a charming cookbook by Lorna Yee of The Cookbook Chronicles and Ali Basye. Though I’m not a newlywed, I was so excited when it showed up my mail box, with it’s lovely blue cover and adorable category titles like "Carry Me Over the Threshold" starters and snacks. Of course I headed right to the last one - "Happily Ever After” desserts and sweets.
There are so many recipes I wanted to try - and I will try most at one point or another, I’m sure. The one that really jumped out at me was this recipe for samoa blondies. I’m a huge fan of both the samoa cookie AND blondies, so this recipe sounded perfect.
And ohhhh, it is. These blondies are chewy and amazing. They are full of two of my favorite things - brown butter and coconut. Try them out this weekend! And be sure to pick up a copy of The Newlywed Cookbook, it would be perfect wedding gift, but don’t let the title stop you - this is fantastic even if you aren’t a newlywed!
From The Newlywed Kitchen Cookbook
10 tbsp unsalted butter
1 cup dark brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
¼ tsp kosher salt
1 ¼ cup flour
1 ¼ cup sweetened flaked coconut
1 ¼ cup bittersweet or semisweet chocolate chips
Preheat the oven to 350 degrees. Line and grease an 8×8 baking dish.
In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.
In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.
Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes—do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.