Individually baked blondies made with coconut milk and filled with coconut flakes and chocolate pieces.
Blondie Brownies are often overlooked. Chocolate brownies or classic chocolate chip cookies tend to take center stage. I have to say, f I was presented a platter of baked goods this holiday season, I would reach for the blondie. They are the perfect mix, the texture of a brownie but taste like a cookie. I also love how they are a blank slate. The classic blondie batter is pretty versatile, you can add so many things into your batter. Nuts chocolate, caramel pieces, coconut.... I have even added toffee, apples, or Cadbury Mini Eggs.
I have recently become friends with another blogger named Kelly. She is a young mom like me, and has a passion for great food. Kelly's blog Nosh and Nourish, is a great collection of fun, delicious and most importantly fresh and healthy recipes. I feel inspired every time I visit her blog. We all know I could use some healthier influences in my kitchen... as I go to grab the sugar and butter.
Kelly came up with this fun idea to have us each make the same dish but in our own way. Where we have such different styles and audiences, we thought it would be fun to see what we each came up with.
This week we chose to make blondie brownies. For my blondie, I chose to bake them in muffin pans to create fun round individual servings. I filled them with layers of coconut flavor, a hint of almond and of course... Chocolate!
Kelly's blondies are equally yummy and filled with seasonal flavors. Filled with cranberries and walnuts this is one blondie you need to make! Perfect for your holiday cookie trays.
- 1/3 cup unsweetened coconut milk
- 3/4 cup brown sugar
- 1 large egg
- 6 tbs of melted butter
- 1 tsp almond extract
- 1/4 tsp salt
- 1 1/4 cups all purpose flour
- 1/2 cup sweetened coconut flakes
- 1/4 cup chocolate chips
- 1/4 cup unsweetened coconut flakes for topping
- Preheat oven to 350
- In medium mixing bowl mix coconut milk, brown sugar and egg together.
- Once combined, slowly pour in melted butter.
- Mix in almond extract, salt and flour.
- Fold in sweetened coconut flakes and chocolate chips
- Drop spoonfuls of the batter in to greased cupcake pans. fill about half way.
- Bake for 10 minutes, and then sprinkle with unsweetened coconut flakes and return to oven to bake for another 10-15 minutes or until the blondies are golden.
Kelly's recipe for Holiday Blondie Brownies can be found on Nosh and Nourish
Also be sure to check out Kelly on Facebook and Twitter!