I can’t let Valentine’s Day pass by without a recipe for something really sinfully good and easy to whip up. These blondies fit the bill, and because I stir some chocolate chips into the batter, they have enough chocolate to qualify for this chocolate-filled holiday.

Some people think blondies are dry, but I assure you: These are deliciously moist and yummy. The coconut stirred into the batter with the chocolate chips adds to their great flavor. Like Mounds Bars? Try these!

And finally, so easy you and the kids can bake a batch after school for supper this evening. Happy Valentine’s Day!


Chocolate-Coconut Blondies

Makes 12 to 16 blondies

1 3/4 cups all-purpose flour

1 teaspoon baking powder

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 cups packed light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1/4 cup water

1 1/2 cups semisweet chocolate chips

1 cup sweetened coconut flakes

Preheat the oven to 350F. Spray an 8-inch square baking pan with flavorless vegetable spray.

In a medium bowl, whisk together the flour and baking powder and set aside. 

In the bowl of an electric mixer with the paddle attachment, beat the butter and brown sugar at medium-high speed for 3 to 5 minutes, or until light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating after each one to incorporate. Add the vanilla extract.

With the mixer on low speed, add the dry ingredients and mix until mostly incorporated. Add the water and mix until combined. Add the chocolate chips and coconut and beat until combined.

Spoon the batter into the baking pan and smooth the surface. Bake for 25 to 30 minutes, or until set and a toothpick inserted in the center comes out dry. Set the pan on a wire cooling rack. When completely cool, cut into squares and eat with enormous pleasure!

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