Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease a 9x9 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
- Add the eggs and vanilla extract to the mixture, whisking until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Pour the batter into the prepared baking pan, smoothing the top evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for about 10 minutes before using the parchment to lift them out. Let them cool completely on a wire rack.
- For the apple compote, peel and dice 2 medium apples, then simmer in a saucepan with 2 tbsp sugar and a splash of water over medium heat until the apples are tender and sauce-like, about 10 minutes.
- Cut the blondies into squares and serve warm or at room temperature, topped with the apple compote and optional toasted coconut.
Nutrition
Notes
Feel free to experiment with different types of sweeteners or add some chopped nuts for an extra crunch!
These blondies can be stored in an airtight container at room temperature for up to 3 days.
If you want to soften them when serving, just pop them in the microwave for a few seconds.
Enjoy crafting this versatile dessert that is bound to become a favorite!
These blondies can be stored in an airtight container at room temperature for up to 3 days.
If you want to soften them when serving, just pop them in the microwave for a few seconds.
Enjoy crafting this versatile dessert that is bound to become a favorite!