Ingredients

1 cup (2 sticks) unsalted butter
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups sweetened shredded coconut, divided (1 cup for batter, ½ cup for topping)
Optional: ½ cup chopped pecans or white chocolate chips

Directions

Place the butter in a medium saucepan over medium heat.

Stir constantly as it melts, then foams, then begins to turn golden brown. You’ll see brown bits forming at the bottom—this is flavor gold.

Once it smells nutty and fragrant, remove from heat immediately and let it cool for 10 minutes.

In a large mixing bowl, combine the browned butter (including all the brown bits!) with the brown sugar. Whisk until smooth and slightly cooled.

Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture using a spatula—don’t over mix.

Stir in 1 cup of the shredded coconut (and any add-ins like pecans or white chocolate chips).

Line a 9×13-inch baking pan with parchment paper or lightly grease it.

Pour the batter in and smooth the top with a spatula.

Sprinkle the remaining ½ cup coconut evenly over the top.

Bake at 350°F (175°C) for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Keep an eye on the coconut topping to make sure it doesn’t burn; cover with foil halfway through baking if needed.

Let the blondies cool in the pan for at least 20–30 minutes before cutting into squares. This helps them set and become perfectly chewy.