Inspired by one of our favorite Australian desserts, we piled shredded coconut and melted chocolate chunks on top of our Browned Butter Blondies. A sticky sweetened condensed milk topper pushes these blondies right over the edge into indulgent gooey bliss. For more ways with blondies, pick up a copy of our May/June 2019 issue!
- 1½ cups (340 grams) unsalted butter
- 3 cups (660 grams) firmly packed light brown sugar
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 4 large eggs (200 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 1 tablespoon (18 grams) vanilla bean paste
- 3 cups (375 grams) all-purpose flour
- 1 cup (60 grams) sweetened flaked coconut
- 1 cup (170 grams) roughly chopped 60% cacao bittersweet chocolate
- 1 (14-ounce) can (397 grams) sweetened condensed milk
- Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns a golden-brown color and has a nutty aroma, 5 to 10 minutes. Pour into a small bowl, and let stand at room temperature for 5 minutes.
- In a large bowl, whisk together brown sugar, baking powder, and salt. Gradually add browned butter, whisking just until combined. Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract and vanilla bean paste. Fold in flour just until combined. Spread batter into prepared pan.
- Bake for 30 minutes. (Make sure the base is fully baked and set before adding toppings. Otherwise, toppings will all sink.) Remove from oven, and sprinkle with sweetened flaked coconut and chopped chocolate. Pour sweetened condensed milk over coconut-chocolate topping.
- Bake until topping is set and a wooden pick inserted in center comes out clean, 15 to 20 minutes more. Let set and cool completely in pan on wire rack. Using excess parchment as handles, remove from pan, and cut into 12 blondies. Store in an airtight container for up to 3 days.
Simplify the baking process by making the browned butter ahead and refrigerating it in an airtight container for up to 5 days. When you’re ready to bake, microwave in 10-second intervals to reheat until melted.