02 October 2013

Apricot Coconut Blondies

The name of these blondies totally doesn't do them justice.  They don't just have apricot and coconut.  There's toasted pecans, ginger, brown sugar, butter....  They're ooey, gooey, crunchy, chewy, sweet, a little tangy, and good enough to knock my socks off.  I've waxed not-too-poetic about my love of blondies, which is short for blond brownies.  They're essentially brownies without chocolate and subbing out the white sugar for brown sugar.  Don't call 'em brownies!  They're not brownies!  And you know I'm serious if I bust out the exclamation marks.

One thing that brownies and blondies should most decidedly have in common is that slightly underbaked, gooey texture.  That's my other pet peeve with what some folks would like to think are blondies.  Without that texture, in my opinion anyway, they're just cookies.  They might be really good cookies, but they'd be cookies nonetheless.  Please don't overbake your blondies.  When you check to see if they're done and you would normally let it go five more minutes that's when they should come out of the oven.  That's the big trick for really good blondies.  Well, that and lots of butter.  Everything's better with lots of butter, right?

Apricot Coconut Blondies
makes sixteen 1" squares

Print me, Please!!!

1/2 cup butter, melted
1 cup light brown sugar
1 tsp vanilla extract
1 egg
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
3/4 cup pecans, chopped
1 cup sweetened, shredded coconut
1/2 cup chopped, dried apricots

Preheat the oven to 350°.  Generously grease an 8" square baking dish; set aside.

Mix the butter and brown sugar on medium speed for 1 minute until well combined and smooth.  Add the vanilla and egg and beat for 1 more minute.  Reduce speed to low and add the flour, baking soda, salt, ginger, and pecans.  Mix until just combined.  Stir in 3/4 cup coconut and the apricots.  Spread the batter in the prepared pan in an even layer.  Sprinkle the remaining 1/4 cup of coconut over the top.

Bake for 40-45 minutes, or until the center is barely set and the edges are very golden brown.  Let cool completely in the pan on a wire rack.

1 comment:

  1. There were yummy good. Will make soon



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