Unlike many of my sisters, thus far, I have not succumbed to the chocolate craze and am able to pass on brownies, bonbons, and the like. Instead, I get giddy over creamy, unctuous caramel, and am utterly transported by a moist, buttery blondie.
Here is one that speaks to my Floridian sensibilities. This Coconut Chai Blondie is a celestial match when paired with the moist nuttiness of coconut and exotic chai spices.
Coconut is a very popular commodity in the Floridian cuisine. You’ll find it in assorted rum drinks, in salad dressings, surrounding the ever-present coconut shrimp, in our sorbets and countless baked goods. Our local Winn Dixie stocks an abundance of coconut items. When available, I often back down on the amount of butter here and replace it with about ¼ cup creamed coconut and perhaps a splash of coconut flavoring.
For a quick chai seasoning combine 1 tsp each cinnamon, cloves, cardamom and powdered ginger, plus or minus 1/2 tsp black pepper.
Coconut Chai Blondies
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp chai seasoning — heaping (see notes)
1 cup unsalted butter, melted and cooled
2 cups brown sugar
2 tsp vanilla extract
1 1/2 cups shredded coconut, lightly toasted
Preheat the oven to 350 degrees F. Line and spray 9×13 pan. Combine the dry ingredients and set aside. Lightly toast the coconut.
Heat the butter until bubbly and pour it into a mixing bowl along with the sugar and beat well. Add the eggs one at a time, beating well, and then add the vanilla. Stir in the dry ingredients, mixing to combine; and then stir in the coconut.
Scrape the batter into the prepared baking pan and spread evenly with offset spatula.
Bake for about 30 minutes, until just set in center when pressed. Do not overbake.
Cool on rack for about 10 minutes. Lift foil and blondies out of the pan and cool on rack until room temperature, about 1 hour.
Browned Butter Glaze
2 tbsp unsalted butter
1/2 tsp salt
2 cups powdered sugar
1 tsp vanilla
2 – 4 tbsp. milk
1/2 cups shredded coconut, preferably wide cut
Heat the butter and salt until bubbly and golden brown. Remove from heat and stir in sugar, then the vanilla and enough milk to thin to spreading consistency.
Spread glaze over blondies. If using additional coconut, sprinkle it over glaze while still soft; cut when set. Servings: 24. ~~