makes 32 squares
recipe slightly adapted from Gourmet Magazine
- 2 sticks (1/2 lb.) unsalted butter
- 2 cups packed brown sugar
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups pecans, toasted & cooled
- 2 cups sweetened flaked coconut, divided
Preheat oven to 350F. Spray a 9x 13 baking pan with cooking spray, line with parchment paper and set aside.
Melt butter in a small saucepan over low heat. Remove from heat and transfer to a large bowl. Whisk brown sugar and vanilla into the butter. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, baking soda and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
Spread batter in pan. Sprinkle with remaining 1/2 cup coconut. Bake until toothpick inserted into the center comes out clean, about 35 minutes. If you find that the coconut has started to brown prematurely in the oven, cover with aluminum foil for the rest of the baking cycle. Let blondies cool in pan and cut into 32 squares.