Blondies With Raspberries and Coconut

Blondies With Raspberries and Coconut
James Wojcik
For an unusual twist, fold fresh raspberries and shredded coconut into the batter before baking.

Get the recipe
.
Makes 16
10
minutes
120
minutes

Ingredients

1
cup
(2 sticks) unsalted butter, melted, plus more for the pan
2 1/2
cups
all-purpose flour, spooned and leveled
1
teaspoon
baking powder
1/2
teaspoon
kosher salt
1 1/2
cups
packed light brown sugar
2
large eggs
1
teaspoon
pure vanilla extract
1
cup
raspberries
1/2
cup
unsweetened shredded coconut

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line the pan with a piece of parchment paper, leaving an overhang on 2 sides; butter the parchment.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In a large bowl, whisk together the butter, brown sugar, eggs, and vanilla until smooth. Add the flour mixture and mix until just combined (do not overmix). Fold in the raspberries and coconut.
  4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely in the pan. Holding the paper overhang, lift out the blondies. Cut into 16 squares.

 

Sue Li, Family Issue 2012

Nutritional Information

  • Per Serving
  • Calories 291
  • Fat 15 g
  • Sat Fat 9 g
  • Cholesterol 58 mg
  • Sodium 114 mg
  • Protein 3 g
  • Carbohydrate 37 g
  • Sugar 21 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 36 mg
What does this mean? See Nutrition 101.