Okay let’s get serious: white chocolate and coconut blondies. For me these are the very underrated and less known cousin of the brownies. But that doesn’t mean they aren’t as delicious! Above all hese are the perfect treat to bring anywhere and anytime, or don’t bring them at all, just keep them for yourself. I won’t tell anyone.
This version of blondies is inspired by Ferrero Raffaellos, so they include coconut and a lot of good, luscious white chocolate. Raffaellos are just so good… if you are a fan like me, these are your perfect option to make something yourself and get you that flavour.
If you are familiar with blondies, you know it is all about the brown sugar. But lately I experimented with some other sugar options that are not refined and I think I stumbled on a really good option: Jaggery. I actually found this in my local Indian store, and it is just amazing. It is an unrefined sugar made from sugar cane and so it still has all the vitamins and minerals in it, which to me also gives the sugar a deeper flavour. My reason to make this switch was because I learned about how they use bone char in the refining process of a lot of white sugars. I don’t want to support this anymore so that is why I made the switch.
Okay enough chitchat, let’s get back to the blondies. These are actually one of my go to recipes if I need to bring anything to a potluck. They are just so easy to make! No really, all you need is 10 minutes to throw everything together and get it into the oven. Let’s get to it.
Ingredients
For these delicious, coconutty, white chocolate blondies you will need:
- 250 g | 2 cups wholemeal or all purpose flour
- 210 g | 7/8 cup butter, melted and cooled down
- 4 tbsp olive oil
- 1 egg and an extra egg yolk
- 250 g | 1 1/4 cup of jaggery or coconut sugar (similarly to this is brown sugar if you don’t want to make them refined sugar free).
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 100 g | 1/2 cup good quality white chocolate roughly chopped, or just white chocolate chips
- 50 g | 1/2 cup desiccated coconut
Directions
- First you need to heat your oven at 175°C or 350°F.
- Combine dry ingredients: Whisk together the flour, baking soda and salt in a large bowl.
- Combine wet ingredients: in another bowl, add the sugar to your melted butter and mix it well with a whisk. After that mix in the egg, egg yolk and the vanilla extract.
- Mix it all together: Pour your wet ingredients into the large bowl with dry ingredients and mix it in with a silicon spatula.
- Add the Raffaelo bits: fold in the white chocolate chunks and the coconut. The mixture will be quite thick and sticky.
- Oven time: line a 9×13 inch pan with some baking paper and spread your mixture out evenly in the pan. You can use your spatula for this or the back of a spoon. Now bake it in your oven for 25-30 minutes, depending on how moist you like them. You can test your blondies with a toothpick, when it comes out clean they are done! Let them cool down a bit in the pan before you remove them from it.
Enjoy!
Are you looking for some other sweet things to bring to a potluck? try these Lemon Poppy Bites or Kiwi Banana Cake…
Welcome to my tiny kitchen! I am Ismay, my love for food began small, but it soon became an undeniable obsession with way too much hours watching food videos, tastings and covered in flour.