25 May 2013

{recipe} tropical blondies



I was watching an old episode of Throwdown with Bobby Flay while I fed Frances yesterday. He was competing for best blondies, and I got inspired. The truth is, I've never been big into blondies, because I'd rather have chocolate. Gimme a brownie. 
But oh man, maybe it's the pregnancy, or maybe it's because they just looked so dang good, I wanted one of their Tahiti Blondies, like immediately.

I scoured the internet for about five minutes and found a few different copycat recipes that sounded good. I decided to do my own take since the original called for cashews and white chocolate - which sounds ok to me, but I'd rather double the semisweet for a real chocolate fix. And there's just something so appealing to me about super crunchy, hearty almonds, so I used those instead, too. Here's what I came up with and I think you're gonna want to give it a go.

Tropical Blondies
3/4 cup butter, softened
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups shredded sweetened coconut
1/2 cup crushed pineapple, drained
1 cup semisweet chocolate chips
1 cup lightly salted almonds, chopped

Cream butter and sugar on medium speed in your mixer for 2-3 minutes. Add in eggs and vanilla and mix well. In a separate bowl, mix together flour, baking powder and salt. Combine flour mixture and wet ingredients and mix until just blended. Add in the almonds, chocolate chips, coconut and pineapple and mix well with a spatula or wooden spoon. Spread evenly into a greased 9x13 pan and top with a little extra coconut. Bake at 350 for 25-30 minutes until golden brown.





Let them cool to about room temp (if you can wait), cut into squares, and enjoy.
These are rich, moist, chewy and in all other ways amazing.
Eat up!

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