Tuesday, March 22, 2011


10 Tbsp. unsalted butter
1 cup packed dark brown sugar
¼ cup granulated sugar
1 large egg
2 tsp. vanilla extract
¼ tsp. kosher salt
1 ¼ cups all-purpose flour
1 ¼ cups sweetened flaked coconut
1 ¼ cups mini M&M’s
a few extra M&M’s
1. Preheat oven to 350 degrees F. Spray 8×8-inch pan with nonstick spray and then line the bottom with parchment paper.
2. Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until just barely warm.
3. In a large mixing bowl, combine the browned butter and sugars. With a wooden spoon, stir in egg, vanilla and salt. Stir in flour, coconut and M&M’s until batter is blended.
4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&M’s on top. Bake 25 to 30 minutes. Let the blondies cool before turning them out onto a cutting board and slicing into squares (chilling them will make that process even easier).
Yield: 16 squares
*Use chocolate chips in place of M&M’s if you’d like.
*For slightly gooey, underbaked blondies, bake for 25 minutes. For fully baked blondies, bake the entire 30 minutes.