Monday, May 17, 2010

Samoa Blondies

These Samoa Blondies are heavenly. I love Samoas, but apparently here in Canada, the Girl Guides do not sell Samoas! I would actually have to argue that these blondies are even better than their inspiration. The recipe comes from a cookbook reviewed on Savory Sweet Life.  The method of melting the butter before incorporating it with the sugars makes for a caramel-like flavor.

Samoa Blondies

From The Newlywed Kitchen Cookbook

10 tbsp unsalted butter
1 cup dark brown sugar, packed
¼ cup granulated sugar
1 large egg
2 tsp vanilla extract
¼ tsp kosher salt
1 ¼ cup flour
1 ¼ cup sweetened flaked coconut
1 ¼ cup bittersweet or semisweet chocolate chips

Method (taken from The Cookbook Chronicles):
Preheat the oven to 350 degrees. Line and grease an 8×8” baking dish.
In a pan over high heat, heat the butter until it browns and smells nutty. (Keep an eye on it, so it doesn’t burn.) Let the butter cool for a few moments, until just barely warm.
In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar. With a wooden spoon, mix in the egg, vanilla, and salt. Slowly mix in the flour, coconut, and chocolate chips until blended. Try not to eat too much of the batter.
Pour the batter into the greased baking dish, and smooth the top with a rubber spatula. Bake for 25-30 minutes—do not overbake! The center should still be soft. Let the blondies cool before turning them out onto a cutting board and slicing into squares.

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