Oh. My. God.
I honestly don't know if I have ever had a blondie that tasted to good. I can't even come up with words that can simply describe the oozing goodness these delectable little delicious things of goodness are! They're just... So good!
I saw these blondies the other day while watching Food Networks 'Throwdown with Bobby Flay' with a throw down on Blondies. He has against these two guys with a little company called 'Sugar Daddys' that specialize in Blondies and Brownies.
They're most popular blondie, the Tahiti Blondie caught my eye. It's a blondie with coconut, pecans (or cashews), dark chocolate and white chocolate. It has a hint of pineapple in it, however, I did not add it because I didn't have it on hand. Nonetheless, they still came out wonderful.
After seeing they're blondie, I just had to make those blondies! Sad things about them; Sugar Daddy doesn't give out they're recipe. So, I did the best I could to copy they're recipe. I didn't do everything as they did for certain reasons. They used cashews, but I used pecans. They used pineapple, but I added none. Though these aren't the real Sugar Daddy's blondies, I think that they're close enough, and are just delicious! I added extra coconut and pecans for topping and I cut them into circles with a round cookie cutter.
1 1/2 cup flour
1 1/2 cup light brown sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup butter, melted
2 large eggs
4 tsp. vanilla
1 cup pecans, chopped
1 1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1. Preheat oven to 350 degrees and line a 9 x 13 baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder and salt and set aside.
3. In another bowl, whisk together butter and brown sugar until combined. Add eggs and vanilla to mixture and mix well. Take the dry ingredients and fold into wet ingredients until combined.
4. Fold in chocolates, coconut and pecans into batter. Try not to over mix. Pour batter into prepared baking pan and smooth out with a spatula or spoon. Top with extra coconut, chocolate and pecans (optional).
5. Bake for about 25-28 minutes, or until top light golder brown on the top. Do not over bake! Cool to room temperature before cutting.