Homemade dark chocolate coconut blondies are one of the best desserts to recently come out of my kitchen. Each blondie is super soft, decadent with dark chocolate, full of brown sugar, coconut, and buttery flavors. They’re chewy on the edges and oh-so-soft in the centers. And I can’t wait for you to experience them!
Why These Blondies Are Better Than Brownies
I have something you’re going to love more than any brownie you’ve ever tasted. I’m talking about dark chocolate coconut blondies, where dark chocolate and brown sugar and butter and coconut and vanilla meet like they never have before. We use the same base recipe as my butterscotch blondies, but bake them in a 9×13-inch pan instead of a square 9-inch pan. Each bite is a texture lover’s dream—a little bit buttery, dense, and chewy all in one.
Overview: How to Make Dark Chocolate Coconut Blondies
You only need 2 bowls, a whisk, a spatula, and some basic baking ingredients to make these blondies.
This Is My Favorite Basic Blondie Recipe
For today’s chocolate coconut blondies, I took my basic blondie recipe (here are the original candy bar blondies) and doubled it to make a family-style batch. I switched a few ingredients around and added plenty of dark chocolate and sweetened coconut. You can bake today’s blondies in a 9-inch square pan (thicker blondies) or a 9×13-inch rectangle pan (thinner blondies). I used a 9×13-inch pan for the photos in this post. The first time I made these, the blondies were pretty cakey. They were tasty, yes, but not at all dense. I like blondies to be quite dense—somewhere in between crumbly cookie bars and fudgy brownies. To get there, we’ll use melted butter. Melted butter also makes a super chewy blondie. Also, use 1 egg + an extra egg yolk. As you know from my chocolate chip cookies, egg yolks are the secret to rich, moist, tender, and chewy cookies—and they do just the same in blondies. Using 2 full eggs was part of the initial cakey blondie problem, so leave 1 egg white out. All brown sugar adds incredible flavor. Did you know that blondies get their distinctive and unique molasses/butterscotch flavor from brown sugar? I like to use dark brown sugar for the deepest flavor, but light brown sugar works just as well. 1 cup each of dark chocolate chips and sweetened shredded coconut rounds it all out. The shredded coconut makes the blondies even chewier than they already are. I was extra generous with the chocolate chips in these. Anywhere around 1 cup is perfect. Best part of all: You don’t need a mixer for this recipe! If you love the decadence of dark chocolate, you’ll enjoy these dark chocolate cranberry blondies, too.
More Favorite Bar Recipes
Chocolate Chip Cookie Bars Pumpkin Bars Rice Krispie Treats Peanut Butter Blondies Lemon Bars Apple Pie Bars Scotcheroos Salted Caramel Pretzel Crunch Bars
