Coconut Candy Chunk Blondies
[i]Yield: 16 blondies
Preparation: About 15 minutes, plus baking and cooking times[/i]
3/4 cup bleached all-purpose flour
1/4 cup plus 2 tablespoons bleached cake floour
1/4 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, such as Land O’Lakes melted and cooled to tepid
1/2 cup firmly packed dark brown sugar
3 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract (optional)
1/2 cup sweetened flaked coconut
1/3 cup chopped walnuts
2 bars (3 ounces each) bittersweet chocolate, such as Lindt Excellence or Tobler Tradition, cut into chunks
9 snack-size (.68 ounces each) chocolate covered coconut candy bars (Peter Paul Mounds), cut into thirds
-
Preheat the oven to 350-F. Coat the inside of a 9-inch square baking
pan with nonstick cooking spray. The pan should be thoroughly coated, as
the blondie batter tends to stick. Set aside. -
Sift the all-purpose flour, cake flour, baking powder and salt onto a sheet of waxed paper.
-
Blend together the melted butter, dark brown sugar and granulated sugar
in a medium bowl. Whisk in the eggs, vanilla extract and coconut extract. -
Stir in the sifted mixture, blending until all particles of flour are
absorbed. Using a sturdy wooden spoon or paddle, work in the flaked
coconut, walnuts, bittersweet chocolate chunks and coconut candy pieces.
The blondie mixture will be thick. -
Scrape the blondie mixture inot the prepared baking pan and, with a
rubber spatula, spread it into an even layer and into the corners of the
pan. Bake the sweet for 22 to 25 minutes, or until just set. The edges
will be a pale golden color. Let the blondies stand in the pan on a
cooling rack. Cool completely. The blondies are dense-rich and must cool
thoroughly to cut neatly. With a small, sharp knife, cut the entire “cake”
into 4 quarters, then cut each quarter into 4 pieces and remove with a
small, offset metal spatula. Store the blondies in an airtight container.
Source: Chocolatier Magazine, July 1999 issue