Browned Butter Coconut Blondies with a Salted Browned Butter Glaze.
These are maybe the most amazing blondes I’ve ever had. I wanted to make something with coconut butter because I had a nearly full jar sitting around in our cupboard for quite a long time. It didn’t expire until November but since it hadn’t even been touched in months,I was sure that time could slip by pretty easily. Strangely enough the coconut butter doesn’t show through much despite being in both the blondie and the glaze, so if you aren’t the biggest fan of coconut butter then it shouldn’t be a problem.
The flavor that really shines is the browned butter. I’ve had recipes where the browned butter didn’t actually effect the taste of the finished product. It feels like an extra step that ends up being a waste of time. This is definitely not one of those recipes. Browned butter is the main character in this dessert. It’s the most prominent flavor and the delicious nutty scent it gives off during the browning lasts through the baking to leave these blondes smelling delicious and decadent despite only having a 1/4 cup of butter in the entire batch. I’m selling them to you but honestly these blondies speak for themselves. They really are one of the most delicious things I’ve ever made and I sincerely hope that you make a batch for yourself since I can’t personally send out a dozen to everyone and anyone with a sweet tooth.
- 5 3/4 ounces all-purpose flour (about 1 1/4 cups)
- 1 cup dark brown sugar
- 1/2 teaspoon baking powder
- 1/4 heaping teaspoon salt
- 1/3 cup softened coconut butter
- 1/2 cup (1 stick) salted butter, browned and cooled to room temp (1/4 cup set aside)
- 2 tablespoons milk
- 2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk chocolate chips
- 1/2 cup toasted sweetened coconut
- 1/4 cup browned butter (room temperature)
- 1 tbsp maple syrup
- 1 tbsp coconut butter
- 2-3 tbsp powdered sugar
- 2 tsp milk
- dash of salt
- 1/4 cup milk chocolate chips
- 1 tsp coconut oil
Directions for the blondies:
- Melt butter completely in sauce pan on medium high heat. Let the butter simmer (stirring constantly) until the butter becomes a deep brown and foam appears on the top. There will be flecks of brown at the bottom. Do not drain. The flecks add an extra oomph to the brown butter flavor as well as the beautiful speckles in the glaze.
- Preheat oven to 350 degrees and whisk together all purpose flour,brown sugar,baking powder,and salt. Set aside.
- Beat the coconut butter, brown sugar, half of the browned butter, milk, vanilla, and eggs until completely combined.
- Mix the wet and dry ingredients thoroughly.
- Mix in toasted coconut and chocolate chips.
- Bake the blondes in a 9 inch square pan for 19 minutes.
- Cool completely on wire rack.
Directions for the topping:
- Mix the cooled and now solid browned butter,maple syrup,milk,and coconut butter.
- Mix in powdered sugar until you reach a wet frosting consistency.
- Salt to taste. The frosting may taste salty by itself but it contrasts amazingly with the sweetness of the blondie.
- Melt chocolate chips and coconut oil in the microwave until smooth.
- Drizzle the melted chocolate over the blondie.
- Allow to cool slightly and then drizzle the browned butter glaze over the blondie as well.
- Allow to set for about 10-20 minutes in the refrigerator and cut into pieces.
Loaves and kisses, Maddie